Eggwich Sandwiches
Gluten-free, high-protein, and made with whole, real ingredients.
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🛒 Ingredients (Makes 4 Sandwiches):
For the “Buns”:
8 large eggs
1/2 cup cooked spinach (squeeze out excess moisture)
Salt and pepper to taste
Optional: pinch of garlic powder or onion powder
For the Filling:
4 breakfast sausage patties (pork or turkey—look for clean ingredient brands like Applegate or make your own)
4 slices of sharp cheddar, provolone, or dairy-free cheese (optional)
Optional add-ins: avocado slices, hot sauce, or sautéed onions
👩🍳 Instructions:
1. Make the Egg “Buns”
Preheat oven to 350°F (or use stovetop if preferred).
In a bowl, whisk together eggs, spinach, salt, pepper, and any seasoning.
Lightly grease a muffin-top pan, round silicone mold, or use mason jar rings on a baking sheet.
Pour egg mixture evenly into 8 rounds.
Bake for 12–15 minutes or until fully set. Let cool slightly.
💡 Stovetop Option: Cook small round portions in a greased skillet using egg rings or the rim of a mason jar lid.
2. Cook the Sausage Patties
In a skillet, cook sausage patties until browned and cooked through (internal temp of 165°F).
Drain on a paper towel if needed.
3. Assemble Your Eggwiches
Place one egg round on the bottom.
Layer with a sausage patty, cheese (if using), and any extras like avocado or hot sauce.
Top with another egg round.
🥬 Wellness Blondie’s Add-Ons:
Add microgreens or arugula for crunch.
Use a slice of tomato or red onion for brightness.
Swap cheese for a smear of mashed avocado with lime + sea salt.
🔥 Meal Prep Tip:
Wrap cooled sandwiches in parchment or foil and store in the fridge up to 4 days. Reheat in a skillet or toaster oven for best texture.
🐝 Balanced Nutrition Per Eggwich (Approximate):
20–25g protein
Low in carbs (around 4–6g net carbs)
Rich in iron, B vitamins, and healthy fats
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