Breakfast Patty Sandwich


  • 3 eggs
  • 4 Tablespoons low-fat milk
  • 1 teaspoon garlic, minced or 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup vegetables, chopped (spinach, onion, etc.)
  • 4 meat patties (pork, turkey, sausage)
  • 1 tomato, sliced in rounds (optional)
  • 4 slices low-fat cheese (optional)
  • 4 whole wheat English muffins or bagels
  • Muffin tin
  • Nonstick spray


  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375ºF.
  3. Spray 4 cups of a muffin tin cups with nonstick spray.
  4. In small bowl, beat eggs, milk, and seasonings. Pour evenly in to 4 muffin tin cups. Top with chopped vegetables.
  5. Bake eggs for 10-15 minutes, until the mixture has set and is firm in the middle.
  6. While eggs are cooking, heat electric skillet or pan to medium heat. Cook meat patties for about 3-5 minutes on each side or until cooked through. For pre-cooked patties, follow package instructions.
  7. Remove meat patties and drain excess grease. In the same pan, lightly toast English muffins or bagels, 2-5 minutes on each side until golden brown. Remove from heat. If using toaster, toast to desired browning.
  8. When eggs are done, allow to cool for 2-5 minutes. Gently remove from the pan by running a knife around the edges.
  9. Assemble each sandwich by placing 1 egg on the bottom half of the muffin or bagel, add meat patty, tomato, and cheese, then add the top of the English muffin or bagel.
  10. Serve immediately or allow to cool before freezing.

To freeze additional sandwiches: After assembling sandwiches, wrap them tightly in aluminum foil or plastic wrap. Place the sandwiches in gallon resealable bag then freeze. To reheat, remove the sandwich from the wrapper, place the sandwich in a damp paper towel or clean, damp cloth, and microwave for 1 minute. Flip the sandwich over and microwave for an additional 30 seconds, until warmed through.

Makes 4 Breakfast Sandwiches


Deviled Eggs


  • 6 eggs
  • ¼ cup light mayonnaise
  • 1 teaspoon prepared mustard (or dash of dried mustard)
  • ⅛ teaspoon salt
  • dash of black pepper
  • dash of paprika (optional)


  1. Wash hands with warm, soapy water.
  2. Hard-boil all eggs. Cool. Peel and cut in half lengthwise.
  3. Gently scoop egg yolks into a resealable plastic bag. Add mayonnaise, mustard, salt, and pepper. Seal the bag.
  4. Mash or knead the bag to blend ingredients.
  5. Push mixture toward one corner of the bag. Snip off that corner with scissors. Squeeze yolk mixture into white halves of eggs.
  6. Sprinkle with paprika.

Makes 3 servings

Speedy Burritos


  • 4 cups potatoes (finely chopped) 
  • 1 onion (chopped) 
  • 1 bell pepper (red or green, chopped) 
  • 3 garlic cloves (pressed or finely chopped) 
  • 2 eggs (beaten) 
  • 1 teaspoon black pepper 
  • 1/2 teaspoon salt 
  • 1 Tablespoon vegetable oil 
  • 1/2 cup grated cheddar cheese 
  • Salsa or hot sauce to taste 
  • 9 tortillas (flour or corn) 


  1. Wash hands with warm, soapy water for 20 seconds. 
  2. In a large skillet, heat oil on medium-high setting.
  3. Add onion, green pepper, potatoes, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
  4. Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm). Stir all ingredients together.
  5. Wrap tortillas around the filling and top with salsa and cheese.

Makes 9 servings

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