LIVE

Healthier Breakfast Sandwiches

Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Start the day off strong with one of these sandwiches that taste great and will keep you powered up until lunch. Even better, each has two servings of green vegetables without compromising on taste!

By Paul McGowan

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
10
Yield:
10 patties
Nutrition Info
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Mix sausage, zucchini, and red pepper flakes in a bowl. Form mixture into 10 patties.

    Advertisement

  • Cook patties in a skillet over medium heat until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

  • Spread cream cheese over English muffins; arrange cooked patties and spinach on top.

Nutrition Facts

Per Serving:
379 calories; protein 20g; carbohydrates 28.5g; fat 21.1g; cholesterol 52.9mg; sodium 1186.2mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Tammy Lynn
Allstar
Rating: 4 stars
08/07/2018
I thought these were good. I shredded the zucchini but I didn't drain it. Mine browned up fine; shredding the zucchini allowed me to flatten them. I would make this again--I liked the cream cheese and the addition of spinach. However my kids did not like little bits of zucchini in their sausage patties. I had to coerce them to eat it. Read More

Most helpful critical review

Soup Loving Nicole
Allstar
Rating: 3 stars
01/14/2018
I had high hopes for this and was a bit disappointed. When it comes to sausage we like ours really browned. I kept cooking these but they never would get a deep brown on them. I think it would have helped if I made the patties thinner but you really couldn't if you wanted the zucchini to stay in. My conclusion is that all of the moisture in the zucchini is what kept them from getting that deep color that we like. If I were to attempt this again I'd grate the zucchini and let it sit in a colander for 20 minutes to drain. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 3 stars
01/13/2018
I had high hopes for this and was a bit disappointed. When it comes to sausage we like ours really browned. I kept cooking these but they never would get a deep brown on them. I think it would have helped if I made the patties thinner but you really couldn't if you wanted the zucchini to stay in. My conclusion is that all of the moisture in the zucchini is what kept them from getting that deep color that we like. If I were to attempt this again I'd grate the zucchini and let it sit in a colander for 20 minutes to drain. Read More
Tammy Lynn
Allstar
Rating: 4 stars
08/07/2018
I thought these were good. I shredded the zucchini but I didn't drain it. Mine browned up fine; shredding the zucchini allowed me to flatten them. I would make this again--I liked the cream cheese and the addition of spinach. However my kids did not like little bits of zucchini in their sausage patties. I had to coerce them to eat it. Read More
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 04/15/2021