Sausage, Egg and Cheese Breakfast Sandwich

Sausage, Egg and Cheese Breakfast Sandwich

Course: Breakfast
Servings: 1 serving


  • 1/2 cup liquid egg whites
  • 1 100 Cal Oroweat Sanwich Thin
  • 1 Applegate Maple Chicken Sausage Patty
  • 1.5 tbs shredded cheddar cheese


  • Spray non-stick pan with small amount of oil
  • Pour liquid egg whites into preheated pan and partially cook/scramble
  • Season eggs with salt and pepper
  • Once eggs are slightly cooked scoop into bottomless circle silicone mold and keep mold in pan until eggs are cooked through. Press firmly to create a solid disc shape. If you don't have a silicone egg mold you could use a circle cookie cutter sprayed with a little oil.
  • Sprinkle top of egg disc with shredded cheese and allow to melt while in pan
  • Place 100 cal Sandwich Thin bread in toaster WITHOUT separating pieces of bread. This will toast the outside of the bread and leave the inside soft and chewy.
  • Once the bread is toasted place sausage patty and egg white and cheese disc on top of each other
  • Wrap with parchment paper or aluminum foil if on the go!


Nutrition Facts:

270 calories, 26g Protein, 18g Carbs, 7g Fat