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Breakfast Sandwiches with Maple Veggie Sausage, Egg & Cheese

 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!
Keyword breakfast, breakfast for dinner, breakfast sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 sandwicehs
Author Emily Weeks, RDN, LD

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 5 oz package of baby spinach
  • 6 slices Colby Jack cheese

Instructions

  1. Preheat your oven to 400 degrees F.
  2. 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.
  3. On another baking sheet, spread out the sweet potato fries. Bake for 20 minutes, or according to package directions.
  4. In a large bowl, whisk together the eggs, milk, and salt.
  5. 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.
  6. 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).
  7. 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.
  8. To serve, layer a veggie sausage, egg, and cheese on the biscuits. Serve with a side of sweet potato fries.