As we're no longer allowed to eat fatty foods or processed foods because we are following a low fat/low sodium/low sugar diet, breakfast meats such as bacon or sausage are off the menu as well which is something my husband is having a bit of trouble with.
So I decided to try and create a healthier version for us and see if that is something he can live with. The first few came out a bit bland and not quite what I had in mind but finally it is to both our liking so here is what I do:
16 oz pack of ground chicken makes four 4 oz patties. Use 2 when you're making the egg sandwiches and you can use the other two the next morning if you're following a diet like we are.
I add Mrs Dash garlic and herbs and original Mrs Dash, a tbsp of ground fennel seeds, a sprinkle of cinnamon (really not much so be careful with that), red pepper flakes. Mix well and form the patties, brown them in one tbsp of avocado oil.
When done put aside on a plate. I then add a cup of eggbeaters mix in the hot skillet and cut in 4 parts when done. Put aside on a plate as well.
Lastly I split the muffins and put them face down in the skillet just to warm them through a little as we don't have a toaster. I slice up an avocado, divide in 4 parts so each muffin part has some avocado on it. Then add one egg part on one muffin part, sausage on top, another layer of egg and if you like you could add a spoonful of fresh salsa for flavor and put the other muffin part on top. Or keep them open faced if you prefer that.
whole wheat muffins
Mrs Dash garlic and herbs
Mrs Dash Original
red pepper flakes
ground fennel seeds
16 oz pack ground chicken