Switch things up this school year with breakfast sandwiches for dinner! Flaky buttermilk biscuits are topped with a sweet maple veggie sausage, savory eggs with baby spinach, and a slice of Colby Jack! Served with a side of salty sweet potato fries, these breakfast sandwiches are sure to fill your family’s bellies!

breakfast sandwich with sweet potato fries

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Does your family ever do breakfast for dinner? It’s such a great concept. Breakfast recipes are often shorter and quicker than dinner recipes, with fewer ingredients. If your family is pressed for time in the evenings, try giving breakfast for dinner a try! Today’s recipe shows how you can whip up delicious breakfast sandwiches using some awesome pre-made items from your local Sprouts Farmer’s Market. If you’re interested in other egg recipes, you should try my recipe for Southwest Avocado Toast or my Egg Scramble with Italian Veggies!

Here’s what you’ll need to make breakfast sandwiches

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breakfast sandwiches with sweet potato fries

How to make breakfast sandwiches

Bake your biscuits and sausages

In this recipe, we are using Mason Dixie biscuits (arguably the best frozen biscuit I’ve ever had) and Hilary’s maple veggie sausage. You can actually bake the veggie sausage right alongside the biscuits, you just need to take the sausages out after about ten minutes. I chose to serve sweet potato fries alongside my breakfast sandwiches to make it more of a dinner meal.

Cook your eggs

Next, you’ll sautee baby spinach until it begins to wilt. Then you’ll pour in the egg mixture (eggs whisked with a splash of milk) and move your pan around until the egg covers the bottom of the skillet. Once the edges begin to firm up, and your biscuits/sausages are done (you have space in the oven), you’ll place the skillet in the oven for a few minutes until the top of the egg sets. Be sure to check often to make sure the eggs don’t get overcooked. Finally, you’ll use a biscuit cutter (or knife/pizza cutter) to make round egg patties.

Build your breakfast sandwiches

Time to build the perfect sandwich! You’ll start by placing a sausage on each biscuit. Top with the egg patty and a couple slices of cheese. Serve with sweet potato fries!

breakfast sandwiches with sweet potato fries

Quick tips for making breakfast sandwiches:

You can make the biscuits and sausages ahead of time, but do not make the egg patties ahead. Refrigerated eggs are never good. But you could freeze these sandwiches after you assemble– wrap tightly in foil or Press n’ Seal.
Serve with any type of veggie side if you’re serving for dinner. You could even do a small side salad.
Play around with the veggies in the eggs — you could swap out the spinach for small diced bell peppers or zucchini.

Here’s the recipe for Breakfast Sandwiches with Maple Veggie Sausage, Egg & Cheese

Breakfast Sandwiches with Maple Veggie Sausage, Egg & Cheese

Author: Emily Weeks, RDN, LD
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 6 sandwicehs 1x

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Description

Scale

Ingredients

1 package of Mason Dixie Buttermilk Biscuits
6 Hilary’s Apple Maple Veggie Breakfast Sausages
1 package of frozen sweet potato fries
1 tsp butter
6 large eggs
1 Tbsp. milk
Pinch of salt
1 5oz package of baby spinach
6 slices Colby Jack cheese

Instructions

Preheat your oven to 400 degrees F.
Place the biscuits 1-inch apart on one side of a greased baking sheet. Add the sausages 1-inch apart on the other side. Bake for 20 minutes, removing the sausages at 10 minutes.
On another baking sheet, spread out the sweet potato fries. Bake for 20 minutes, or according to package directions.
In a large bowl, whisk together the eggs, milk, and salt.
Heat the butter in an oven-proof non-stick skillet over medium heat. Add the baby spinach and cook until wilted, stirring frequently, 2-3 minutes.
Pour the eggs over the spinach mixture, moving the pan in a circular motion to completely cover the bottom of the pan. Cook until the egg barely sets around the edge (egg is no longer runny around the edge).
Once the biscuits and sausages are done, place the skillet in the oven and bake until the top is set, 2-3 more minutes. Be sure to keep an eye on the eggs so they don’t burn. Remove from oven and use a knife or cookie cutter to divide into 6 pieces.
To serve, layer a veggie sausage, egg, and cheese on the biscuits. Serve with a side of sweet potato fries.

Keywords: breakfast sandwiches, breakfast for dinner, breakfast