Donut Pan Egg Sandwiches Food

DONUT PAN EGG SANDWICHES

Donut Pan Egg Sandwiches image

Use your donut pan to create these easy egg sandwiches with cheese and sausage.

Provided by Annie Campbell

Time 17m

Number Of Ingredients 7

Ingredients

10 large eggs
salt and freshly ground black pepper to taste
6 ounces cooked breakfast sausage
3 tablespoons fresh chives, chopped
6 mini bagels
6 slices Cheddar cheese
Sriracha sauce or hot sauce (optional)

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities.
Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.

Nutrition Facts : Calories 484 kcal, Carbohydrate 32 g, Cholesterol 363 mg, Fiber 5 g, Protein 29 g, SaturatedFat 12 g, Sodium 956 mg, Fat 27 g, UnsaturatedFat 0 g

VEGETARIAN BREAKFAST SANDWICHES

Vegetarian Breakfast Sandwiches image

Delicious veggie-filled breakfast sandwiches. I make large batches of these and keep them in the freezer. Take one out the night before and let defrost in fridge. In the morning, just nuke and you have a yummy hot breakfast.

Provided by Linda T

Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

olive oil cooking spray
4 vegetarian sausage patties
4 ounces fresh mushrooms, chopped
¾ cup finely chopped fresh spinach
2 cloves garlic, minced
½ teaspoon Italian seasoning
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup egg whites
½ cup low-fat cream cheese
4 English muffins, split and toasted

Steps:

Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 33.6 g, Cholesterol 17.9 mg, Fat 13.8 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.8 g, Sodium 772.4 mg, Sugar 0.6 g

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