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.
English muffin with egg, cheese, and sausage sandwich

Ingredients

  • English muffin
  • Cheese slice of your choosing
  • 1 Egg

The Sausage Patty

  • 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. Β Using your hand is likely the easiest method. Β Form into 4 patties. Β Don’t compact it too much to keep a tender patty.
  2. Pan fry for about 3 minutes on each side. Β 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.