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.Makes about 12 patties (4.5 inch diameter x less than ¼-inch thick per patty)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 patties
- 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
- Burger press mine is about 4.5 inch diameter
- Parchment paper
- Bees wax paper food grade or any freezer friendly food wrapping paper.
- Freezer friendly food storage bags/containers...etc.
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.
Serving: 44g | Calories: 62kcal | Carbohydrates: 1g | Protein: 8g | Fat: 2.9g | Saturated Fat: 0.8g | Cholesterol: 26mg | Sodium: 19mg | Potassium: 111mg | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.5mg