Make-Ahead Whole30 Breakfast Sandwiches
The best Make-Ahead Whole30 Breakfast Sandwiches, packed with sweet apples, fresh herbs, creamy avocado, and leafy greens. Perfect breakfast on-the-go recipe. Great for easy quick breakfast, lunch, or dinner. Freezer friendly. Paleo, Keto, Whole30, and gluten-free with no added sugar.
Whole30 breakfast Sandwiches Recipe – From freezer to table in minutes
These Make Ahead Whole30 Breakfast Sandwiches are super versatile and easy healthy. They taste way better and healthier than any deli or McDonald’s breakfast sandwiches.
I used 50% ground turkey breast and 50% thigh meat to form my patties but feel free to swap it for chicken, pork, or beef. The flavor possibilities are endless.
I added unsweetened apple sauce, fresh sage, and shallots so that each patty is bursting with flavor. I also found that using a hamburger press helps to keep the patties thin (even thickness) and uniform-in-size so that they are easier to grab.
Make the patties as thin as possible (little less than ¼-inch thick) yet sturdy and dense so that they won’t fall apart in the skillet.
Easy delicious make-ahead breakfast sandwiches
I stuff mine with an egg in-between the patties to make a pocket. The eggs are seasoned with nutritional yeast for extra ‘cheesy’ flavor. Feel free to come up with other stuffing options but please remember to select ingredients that won’t turn watery after you reheat them.
For family members who don’t eat the same way as you do, you can easily wrap the sandwich pocket with gluten free buns (or use large lettuce leaves to grab/wrap the sandwiches) or stuff it with a piece of cheese (for folks okay with little dairy).
A little quick reheat, and these ‘sandwiches’ will bounce back to life. Add fresh leafy greens, avocado, tomatoes, your favorite spread…etc. It can be completely egg-free and will keep you full and your tummy happy. Add sauerkraut or kimchi and you’ll have a quick lunch or even dinner sandwich combo !
Storage/wrapping tips for grab-and-go breakfast, lunch, dinner !
I wrap my breakfast sandwich packets with parchment paper and add an extra layer of bees wax paper (food grade) for extra coverage before storing them in the freezer (see recipe notes section for more info).
Either way these Make-Ahead Whole30 Breakfast Sandwiches are great for busy mornings, lunch, after school, before kids soccer games, late night in the office …etc. I store a few in my office freezer for emergency meal use too !
Check out this article on how to wrap a sandwich like a pro !
Check out the video for my entire workflow – making, storing, and reheating the sandwiches[embedyt] https://www.youtube.com/watch?v=ePK-UqJ87CE[/embedyt]
This Make-Ahead Whole30 Breakfast Sandwiches are –
Paleo, Whole30, Keto, Gluten-Free (with no added sugar)
& perfect for breakfast, lunch, dinner, or emergency meals !
If you give this Whole30 Breakfast Sandwiches a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Make-Ahead Whole30 Breakfast Sandwiches
- 1 lb. ground turkey, or chicken, pork, beef (50% breast, 50% thigh meat)
- 2 tbsp applesauce, no sugar added
- 1 medium size shallot, finely chopped
- ¼ tsp garlic powder
- 4-5 leaves fresh sage, finely chopped
- Salt and pepper to taste
- 2 tbsp cassava flour, alt. arrowroot starch/flour/powder or plantain flour
Toppings (feel free to add your own ingredients):
- Eggs , 1 egg per sandwich (add nutritional yeast for more flavor)
- Leafy greens
- Patties: combine all ingredients under “sandwich patties”. Form about 12 equal size meatballs (or 4 tbsp per patty) and flatten them until each patty is little less than ¼-inch thick.* Pan fry until they are cooked through. Set aside to cool.
- If add egg(s): In general, add 1 egg per sandwich packet. Season the egg with nutritional yeast. Whisk well and pour the mixture into a well-greased skillet. Give it a gentle swirl. When the edge is firm up (about less than a minute), carefully fold the egg into triangle (crepe) shape.
- Store: Once the patties and eggs are in room temperature. Sandwich the egg in-between two meat patties. Wrap and secure the sandwich with parchment paper and store in quart size ziplock bags.* Store the sandwich in freezer if you will not finish them within 2 days.
- Serve: reheat the sandwich combo* and stuff with leafy greens, avocado (or guacamole), and/or tomatoes/cucumbers. The possibilities are endless. You can also stuff them with sauerkraut, kimchi for an awesome lunch or light supper !
- The nutrition value is calculated based on per patty without the sandwich stuffings (eggs, vegetables...etc.)
- Storage: *To add an extra secure coverage (and to prevent freezer burn) I first wrap the sandwich packet (2 meat patties with an egg in the middle) with parchment paper. I then wrap it with bees wax paper (food grade) as an outer shield before placing it in ziplock bag in the freezer. There are many ways to wrap/store freezer friendly food (food vacuum sealer, freezer friendly wrapping paper/bags...etc.) I’m providing an alternative solution based on what I have handy and for people who want to avoid using aluminum foil.
- Bees wax paper: *If you use abeego bees wax paper, the company has informed me that the paper is meant for storing fresh food in the fridge. However, the paper can be used for meal prep purpose but please do not store the paper in the freezer for more than 30 days.
- Reheat: Bees wax paper do not do well with heat. Please do not wrap it with hot food or reheat in microwave. I reheat mine with parchment paper.
- Ground meat has different fat ratio/water content. Dust with a bit more flour if feels too wet to form meatballs/patties. You can also lightly grease your palms with olive oil to form patties so that the meat will be less likely to stick to your hands.
- Stuffing: Feel free to come up with your own sandwich and have fun but just remember that fresh vegetables do not do well in the freezer (especially after reheating). It’s best to add them right before serving.