All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
If you need motivation to pull yourself out of bed on those weekday mornings, look no further than this deeply delicious homemade breakfast sandwich. Lean turkey sausage is smothered in Swiss cheese, paired with fluffy basil-infused eggs, and served alongside crispy potatoes. This meal is like an alarm clock for your taste buds.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Preheat the oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Scrub potatoes. Stem and finely chop basil. Cut potatoes into roughly 2" wedges. Coarsely chop garlic. With the back of a spoon, or small pan, gently crush fennel seeds to release their aromatics. Finely chop sun-dried tomatoes.
Roast the Potatoes
In a mixing bowl, combine 2 tsp. olive oil, potatoes, and salt and pepper to taste. Mix together, ensuring potatoes are well-coated. Place on a baking sheet and roast in oven for 15-18 minutes, or until golden brown and fork tender.
Prepare the Sausage
While potatoes are cooking, rinse mixing bowl used for potatoes and use to combine ground turkey, half the garlic, crushed fennel seed, and ½ tsp. of salt and pepper (freshly cracked is best). Mix with hands or spatula until spices are evenly distributed. Form the sausage into 2 equal-sized, ½" thick patties.
Cook the Sausage and Toast the Muffins
Heat 2 tsp. olive oil in a medium pan over medium heat. Cook sausage patties on each side for 4-6 minutes, or until they are firm to the touch and no pink remains (165 degrees minimum internal temperature.) Remove from the pan and place on a paper towel lined plate to absorb excess oil. Halve the English muffins, add a slice of Swiss cheese to 2 of the halves, and place on the baking sheet used to roast the potatoes. Bake for 2-3 minutes, or until cheese has melted and muffins are toasted.
Prepare the Eggs
In the same pan, warm 1 tsp. olive oil over medium heat. When oil is hot, add remaining garlic and sun-dried tomatoes and sauté for 1 minute. Add liquid egg and basil to the pan and cook for 3-4 minutes, stirring occasionally, or until eggs are fluffy. Add salt and pepper to taste. Cut cooked egg in half for easy sandwich assembly.
Plate the Dish
Place bottom half of muffin with the cheese on a plate. Top with egg, arugula, and sausage. Finish by adding the top half of the English muffin. Compose a mound of roasted potatoes on the side.
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