This breakfast sausage sandwich layers homemade breakfast sausage patties with sautéed spinach, sliced cheddar cheese and fresh basil on toasted sandwich buns.
Shape the sausage into four even patties so they cook at the same rate. Wilt the spinach in the same pan for extra flavor.
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1. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering.
2. Add 0.5 lb breakfast sausage, formed into 4 patties, patted dry, in single layer. Cook 6-8 minutes per side until internal temperature reaches 165°F and patties are firm.
3. Remove sausage; keep warm.
4. In same pan, add 1 cup fresh spinach. Sauté over medium heat until wilted, about 2 minutes.
5. Toast 4 sandwich buns in oven at 350°F for 5 minutes.
6. Assemble sandwiches with sausage patties, sautéed spinach, and 0.5 cup sliced cheddar cheese.
7. Finish with fresh basil leaves tucked inside sandwiches off heat.
Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
