Breakfast Sandwich

Cathy Hoyer

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Cuisine

American

Category

Breakfast

Start your day right with this Low FODMAP Breakfast Sandwich! Featuring a toasted English muffin, sausage, a perfectly cooked egg, and melty cheese, this gut-friendly sandwich is a delicious and satisfying way to fuel your morning.


***Please Note: This recipe is not Certified Low FODMAP. It may or may not contain FODMAPS. Please adjust the ingredients as needed to meet your dietary needs.

Breakfast Sandwich

Ingredients

  • English muffin

  • Cheese slice of your choosing

  • 1 Egg

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  • 1/2lb ground pork

  • 2.5 TBSP unseasoned low FODMAP breadcrumbs

  • 1/2 egg beaten (use remainder when cooking your egg)

  • 1 slice of par cooked bacon sliced finely

  • 1 tsp toasted fennel seeds (necessary in my mind for that authentic sausage taste)

  • 1/8th tsp Smoke n Sanity Essence of Garlic Salt

  • chopped green onion greens

Directions

  1. Mix all these ingredients in a bowl.  Using your hand is likely the easiest method.  Form into 4 patties.  Don’t compact it too much to keep a tender patty.

  2. Pan fry for about 3 minutes on each side.  I added a wee bit of oil to my pan as the ground pork was a leaner cut.

  3. Then remove from heat, top with your cheese slice and cover the pan with a lid allowing the cheese slice to melt.

  4. While the sausage patties fry you can cook the egg any style you want. Make sure you make use of that other 1/2 egg.

  5. Toast the English Muffin.

  6. Assemble your Breakfast Sandwich and enjoy.