Breakfast Uncrustables by @thefeedfeed

30 min

4 servings

🍞

240 g

Sandwich bread

🥚

200 g

Eggs

🍖

230 g

Breakfast sausage

🧀

110 g

Cheddar cheese

🧈

28 g

Butter

🍁

59 ml

Maple syrup

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

  1. Heat
    • breakfast sausage

    Heat the skillet over medium heat. Cook the breakfast sausage, breaking it into small crumbles.

  2. Drain
    • breakfast sausage

    Drain excess sausage grease. Transfer the cooked sausage crumbles to the mixing bowl.

  3. Whisk
    • large eggs
    • salt

    Whisk the 4 large eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour the mixture into the skillet.

  4. Transfer
    • large eggs

    Scramble the eggs over medium heat until just cooked through. Transfer the eggs to the mixing bowl.

  5. Place
    • soft sandwich bread
    • cheddar cheese

    Place 1 slice of soft sandwich bread on the cutting board. Put a small portion of cheddar cheese in the center.

  6. Crumble
    • large eggs
    • breakfast sausage
    • cheddar cheese

    Add one-quarter of the scrambled eggs and sausage crumbles. Sprinkle another small portion of cheddar cheese over the filling.

  7. Top
    • soft sandwich bread

    Top the filling with 1 slice of soft sandwich bread. Leave a clear bread border around the filling.

  8. Press
    • soft sandwich bread

    Press the sandwich with the Uncrustable maker to cut and seal it. Remove the excess bread crust.

  9. Seal
    • soft sandwich bread
    • large eggs
    • breakfast sausage

    Repeat the filling and sealing process to make 3 more sandwiches. Keep the sealed sandwiches ready beside the skillet.

  10. Melt
    • butter

    Melt 1/2 tablespoon butter in the skillet over medium-low heat. Add 1 sealed sandwich.

  11. Toast
    • cheddar cheese

    Toast the sandwich for 2 to 3 minutes per side. Cook until golden brown and the cheese has melted.

  12. Toast
    • butter
    • maple syrup

    Toast the remaining sandwiches with the remaining butter. Serve warm with maple syrup for dipping.

Breakfast Uncrustables by @thefeedfeed

30 min

4 servings

🍞

240 g

Sandwich bread

🥚

200 g

Eggs

🍖

230 g

Breakfast sausage

🧀

110 g

Cheddar cheese

🧈

28 g

Butter

🍁

59 ml

Maple syrup

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/12

    Heat the skillet over medium heat. Cook the breakfast sausage, breaking it into small crumbles.

    🍖breakfast sausage
    🍳skillet
    🥄spatula

  2. Step 2/12

    Drain excess sausage grease. Transfer the cooked sausage crumbles to the mixing bowl.

    🍖breakfast sausage
    🥄slotted spoon
    🥣mixing bowl

  3. Step 3/12

    Whisk the 4 large eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour the mixture into the skillet.

    🥚large eggs
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄whisk
    🍳skillet

  4. Step 4/12

    Scramble the eggs over medium heat until just cooked through. Transfer the eggs to the mixing bowl.

    🥚large eggs
    🍳skillet
    🥄spatula
    🥣mixing bowl

  5. Step 5/12

    Place 1 slice of soft sandwich bread on the cutting board. Put a small portion of cheddar cheese in the center.

    🍞soft sandwich bread
    🧀cheddar cheese
    🪵cutting board

  6. Step 6/12

    Add one-quarter of the scrambled eggs and sausage crumbles. Sprinkle another small portion of cheddar cheese over the filling.

    🥚large eggs
    🍖breakfast sausage
    🧀cheddar cheese
    🪵cutting board

  7. Step 7/12

    Top the filling with 1 slice of soft sandwich bread. Leave a clear bread border around the filling.

    🍞soft sandwich bread
    🪵cutting board

  8. Step 8/12

    Press the sandwich with the Uncrustable maker to cut and seal it. Remove the excess bread crust.

    🍞soft sandwich bread
    Uncrustable maker
    🪵cutting board

  9. Step 9/12

    Repeat the filling and sealing process to make 3 more sandwiches. Keep the sealed sandwiches ready beside the skillet.

    🍞soft sandwich bread
    🥚large eggs
    🍖breakfast sausage
    🧀cheddar cheese
    Uncrustable maker
    🪵cutting board

  10. Step 10/12

    Melt 1/2 tablespoon butter in the skillet over medium-low heat. Add 1 sealed sandwich.

    🧈butter
    🍳skillet
    🥄spatula

  11. Step 11/12

    Toast the sandwich for 2 to 3 minutes per side. Cook until golden brown and the cheese has melted.

    🧀cheddar cheese
    🍳skillet
    🥄spatula

  12. Step 12/12

    Toast the remaining sandwiches with the remaining butter. Serve warm with maple syrup for dipping.

    🧈butter
    🍁maple syrup
    🍳skillet
    🥄spatula

Composition

Ingredients

Types

Meat, Dairy, Sweeteners, Seasonings

Ingredients

Sandwich bread, Eggs, Breakfast sausage, Cheddar cheese, Butter, Maple syrup, Salt, Pepper

Notes

Sandwich bread (soft bread), Eggs (large), Breakfast sausage (½ lb), Maple syrup (for serving), Salt (or to taste), Pepper (or to taste)

Allergens

milk

Dietetics

Dietary regimen

high-protein, low-fiber

Calories

610 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 40g, Fat: 37g, Fiber: 2g, Sugar: 10g, Saturated fat: 15g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 2.8mg, Sodium: 1120mg, Potassium: 260mg

Vitamins

Vitamin A: 180mcg, Vitamin B12: 0.9mcg, Vitamin D: 1.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

skillet, whisk, spatula, mixing bowl, cutting board, Uncrustable maker, slotted spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Meal Prep, On-the-go

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

crispy, toasted, melty, soft, crumbly

Flavors

savory, salty, cheesy, smoky, sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave out longer than 2 hours.,Serve immediately for the best crisp texture.), fridge : 3 days (Cool completely before storing.,Keep in an airtight container.,Reheat until hot throughout.), freezer : 60 days (Wrap each cooled sandwich tightly.,Freeze in an airtight freezer-safe container.,Thaw overnight in the refrigerator before reheating.)