Sausage Egg and Cheese Breakfast Sandwich, Shaleia’s Chia Seed Pudding, Coffee
Servings 2
Calories 591kcal
Ingredients
Shaleia's Chia Seed Pudding (Prepare the Night Before)
- ¾ cup Almond milk
- 2 TBSP Chia seeds
- 1 TBSP Flax seed
- 2 tsp Maple syrup or honey
- Cinnamon for sprinkling
- ½ cup Mixed berries
Coffee
- Coffee prepared according to your preference
- Creamer optional
- Sweetener optional
Sausage, Scrambled Egg & Cheese Breakfast Sandwiches
- 2 Brioche buns split
- 2 Breakfast sausage patties
- 1 tsp Extra-virgin olive oil
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
- 2 slices Cheddar cheese (or American cheese)
Instructions
- Prepare the chia pudding. The night before, combine almond milk and chia seeds in a mason jar. Shake well, let sit for 5 minutes, then shake again. Refrigerate overnight. In the morning, finish the chia seed pudding. Add flax seed, maple syrup (or honey), and cinnamon. Stir or shake until combined. Top with berries and set aside.
- Brew and prepare the coffee to your liking.
- Cook the sausage patties. Heat a skillet over medium heat. Cook the sausage patties on both sides to an internal temperature of 160F / 71C. Top with cheese to melt. Set aside.
- Toast the brioche buns.
- Scramble the eggs. Whisk the eggs with a pinch of salt and pepper. Heat oil in a nonstick skillet over medium-low heat. Add the eggs and cook, stirring gently, until softly scrambled and set. (Keep the eggs in patty shape instead of fully scrambling them, this will make it easier to assemble the sandwiches).
- Assemble the sandwiches. Place the sausage patty and scrambled eggs onto the bun.
- Serve the breakfast sandwiches alongside chia pudding and coffee.
Nutrition
Calories: 591kcal | Carbohydrates: 38g | Protein: 29g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 375mg | Sodium: 845mg | Potassium: 406mg | Fiber: 7g | Sugar: 11g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 443mg | Iron: 5mg