Rosemary Honey Mustard Breakfast Sandwiches

1. Preheat oven to 350 F. Grease a medium baking sheet and crack the eggs directly onto it. Bake for 10-12 minutes or until whites of the eggs are fully cooked. Use the bottom of a cup to cut into circles (can add scraps to sandwiches or save for later).
2. Halve your English muffins. Spread butter on each and bake for 6-8 minutes until just lightly toasted.
3. In a large bowl, add ground turkey, honey, mustard, rosemary, spices (onion powder, garlic powder, smoked paprika), and 1 teaspoon salt. Mix together until everything is combined, taking care not to over mix.
4. In a large skillet on medium heat, coat the bottom of the pan with olive oil. Form the turkey mixture into 1/2-inch thick patties that are the width of your English muffin (they will shrink down). Add to the pan and cook for 4-5 minutes on each side.
5. Assemble your sandwiches by adding a slice of cheese onto one half of an English muffin and topping with the sausage patty, egg, and the remaining half of English muffin. Add salt and pepper to taste.
6. To store your sandwiches, wrap in parchment paper and place in freezer-safe bags.
7. To reheat: thaw in the fridge the night before, unwrap, and then bake at 400 F for 10 minutes. From frozen, it’s closer to 25 minutes. A sprinkle of water on the sandwiches can help prevent drying out.