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Paleo Southwest Sausage Egg Sandwich Recipe

This paleo southwest sausage egg sandwich recipe uses cooked eggs that are molded with cookie cutters as a substitute for bread. Recipe courtesy Chris of Shared Appetite.

Servings: 2

Active time: 20 minutes

Total time:

Ingredients

  • 1/2 lb chorizo or spicy breakfast sausage
  • 2 c baby spinach, cooked and cooled
  • 4 Tbsp olive oil
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1/2 c guacamole
  • 1/2 c pico de gallo

Preparation

  1. Remove chorizo/sausage from casing if needed. Chop baby spinach and combine with raw breakfast sausage in small mixing bowl.
  2. Heat 1 tablespoon olive oil in nonstick skillet over medium-high heat and coat the inside of two 3 1/2-inch stainless steel cookie cutters with olive oil. Pack half of the sausage mixture into each cookie cutter and place in hot skillet. As meat starts to cook, remove cookie cutters and cook 3 minutes per side—until sausage is cooked through. Remove and set aside.
  3. Whisk eggs in small mixing bowl and season with salt and pepper. Clean cookie cutters and coat inside with olive oil. Heat 1 tablespoon olive oil in nonstick skillet over medium heat. Place cookie cutters in hot skillet and fill each with 1/4 of whisked eggs. Add enough water to fill halfway around cookie cutters. Cover pan with lid and cook 3-5 minutes, until eggs are fully cooked. Carefully remove cookie cutters from pan and use knife to loosen eggs, if necessary. Clean cookie cutters and repeat with remaining eggs.
  4. Place sausage patty between 2 egg patties and top with 1/4 cup pico de gallo and 1/4 cup guacamole.

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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 690
Calories from Fat 490
Total Fat 55g (85% DV)
Saturated Fat 17g (85% DV)
Trans Fat 1.5g
Cholesterol 630mg (210% DV)
Sodium 1520mg (63% DV)
Total
Carbohydrate
16g (5% DV)
Dietary Fiber 5g (20% DV)
Sugars 7g
Protein 37g
Vitamin A 50%
Vitamin C 40%
Calcium 10%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.