The Healthiest Breakfast Sandwich I've Ever Made

breakfast sandwich made from sweet potato slices, egg, and tomato.

The Healthiest Breakfast Sandwich I've Ever Made

Servings:

Calories: 172kcal

These little healthy breakfast sandwiches have been my favorite thing to meal prep lately because every component can bake in the oven at the same time... and then assembly is a breeze in the morning. While there's no bread involved, these are just as satisfying as the English muffin sandwiches I grew up with, and the creamy sauce takes the flavor to the next level. Don't skip it!

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Ingredients

Sweet Potato Rounds

1 extra-large sweet potato (as thick as possible)

Baked Eggs

6 large eggs (or as many as you want to prep)

Sandwich Assembly

1 batch turkey sausage patties
1 batch creamy chipotle sauce

Instructions

Preheat the oven to 400ºF and line a large rimmed baking sheet with parchment paper. (My half-sheet pan is 13-by-18 inches.) Use a sharp knife to cut the sweet potato into rounds that are about ¼-inch thick. The thinner they are, the faster they will cook, so it's ideal to keep the slices consistent so they finish cooking at the same time.

This is probably a great time to use a mandoline slicer for consistently thin slices. I worry about cutting my fingers, so I just stuck with a knife and cutting board.

Arrange the sweet potato rounds in a single layer on the lined baking sheet. (In a pinch, I've let them overlap, and they still turn out fine.) Place these in the oven to bake at 400ºF for about 20-25 minutes, or until they are easily pierced with a fork. They will shrink slightly as they cook, so start with the largest sweet potato possible.
Place a silicone muffin top pan in a sturdier metal pan to keep it secure. Then spray it with cooking spray and crack an egg into each portion. (See photos in this post for reference.) Use a fork to briefly break up each yolk. Place this pan in the oven with the sweet potatoes —there should be about 15 minutes left on the timer at this point, which is perfect for finishing cooking them both.
While you wait for the items in the oven, you can cook a batch of turkey sausage or prep the creamy chipotle sauce. When the timer goes off, remove the sweet potato slices and baked eggs from the oven. Both should be fully cooked! Let them cool completely before storing in an airtight container in the fridge for meal prep. You can store these in the fridge for up to 4 days.
To assemble a sandwich: Spread a teaspoon of chipotle sauce on one of the sweet potato rounds, then place a baked egg-and-sausage patty on top. Spread a little more sauce on one more potato round, then use it to close the sandwich. Slice it in half for easier eating, if desired, then enjoy! (This is also delicious with sliced tomato on top, but it almost makes it too tall to bite into easily, FYI.)

Notes

Nutrition information is for approximately 1 sandwich, assuming your two sweet potato slices are 40 grams total (weighed after cooking) and you use approximately 1 tablespoon of sauce.

Sweet Potato Note: If you can't find a sweet potato large enough to make big rounds, just cut the sweet potato the other direction for long slices. See my sweet potato toast tutorial for photos and tips.

Protein Note: I used my Turkey Breakfast Sausage for nutrition calculation, but if you prefer a different protein, my Chicken Breakfast Sausage is just as delicious.

Nutrition