Honey Rosemary Turkey Sausage Breakfast Sandwiches

Ingredients

• 900 g ground turkey
• 80 ml honey
• 30 ml Dijon mustard
• 15 g fresh rosemary, chopped
• 10 slices Colby Jack cheese slices
• 10 whole eggs
• 10 whole English muffins
• 30 g butter
• 30 ml olive oil
• 5 g smoked paprika
• 1 to taste salt and black pepper

Steps

1. Preheat oven to 175°C (350°F). Grease a medium baking sheet and crack all 10 eggs directly onto it. Bake for 10–12 minutes until fully cooked. Use the bottom of a cup to cut the sheet-pan eggs into 10 circles.
2. Halve the English muffins, spread butter on each half, and bake at 175°C (350°F) for 6–8 minutes until lightly toasted.
3. In a large bowl, combine ground turkey, honey, Dijon mustard, rosemary, smoked paprika, salt, and pepper. Mix gently without over-mixing. Form into 10 patties approximately 0.5 inches thick, sized to match your English muffin halves.
4. Heat olive oil in a large skillet over medium heat. Cook the turkey patties for 4–5 minutes on each side until cooked through.
5. Assemble each sandwich: Place a cheese slice on a toasted English muffin half, top with a turkey sausage patty, then an egg circle, and finish with the top muffin half.
6. To freeze: Wrap each sandwich tightly in parchment paper and place in freezer-safe bags. Store in freezer.
7. To reheat from frozen: Thaw in the fridge overnight. Unwrap, sprinkle lightly with water, and bake at 200°C (400°F) for 10 minutes. Or reheat directly from frozen at 200°C (400°F) for approximately 25 minutes.