Breakfast sausage patties with toast

Breakfast sausage patties with toast

When you train regularly you want to eat fresh tasty food but you don’t want to be constantly in the kitchen, so batch cooking or preparing certain items will save you time in the long run.

Train hard and reward your efforts with this meal!

With this recipe you can certainly breakfast like a King or Queen.


This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

109 g extra lean beef mince
46 g onions, diced
1 tsp dried sage
6 g olive oil
116 g mushrooms
3 whole eggs
3 egg whites
2 slices of bread
149 g spinach
48 ml sweet chilli sauce
salt and pepper

Method

  • In a bowl add the mince, half of the diced onion and dried sage and season with salt and pepper.
  • Give these a good mix until all the ingredients are incorporated.
  • Using wet hands to stop the mince mixture stick to your hands, shape the mixture into patties, 2 or 3 but don’t make them too thick as they would take longer to cook.
  • Put a frying pan on a medium heat and wilt the spinach.
  • Once wilted, put the spinach to one side, give the pan a wipe to remove any left over liquid and add the oil.
  • Once the oil is hot add the patties.
  • Half way through cooking add the mushrooms and remaining onion to the pan and add a little sprinkling of salt to them to release a little of their natural liquid (saves you adding more oil).
  • Take a pan of simmering water and poach your eggs.
  • Poach your eggs to your liking.
  • The patties are cooked when they are firm to the touch.
  • Lightly toast your bread ready for dipping!
  • Now start to plate up and don’t forget to add the sweet chilli to the side.

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • I use an egg poaching pan which has 4 cups to add my eggs into.
  • Batch prepare the patties and freeze other portions for another day.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook.

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