Copycat Dunkin' Donuts Power Breakfast Sandwich Recipe
We love a good copycat recipe! There's no doubt that Dunkin' Donuts has a great menu filled with plenty of yummy items, including donuts, bagels, coffee, and our personal favorite — breakfast sandwiches. Dunkin's power breakfast sandwich is one of the best on the menu (in our opinion), and if you're looking for something on the lighter side, then this sandwich is for you. Rather than a bagel or biscuit, it features thin multigrain bread (Capozzoli prefers Arnold's brand), egg whites, and plenty of fresh bell peppers. The source of protein is a turkey sausage patty and it's topped with a slice of sharp white cheddar cheese. What's not to love about that?
Liz Capozzoli of Owl Baking is the mind behind this fantastic copycat sandwich recipe that tastes just like the real deal. She shares that her favorite thing about these sandwiches is how easy it is to make them at home. "They are simple yet flavorful, and feel healthier than other breakfast options," she says. In addition, there are plenty of health benefits. "These sandwiches are a great source of protein, fiber, and are very flavorful with the peppers and onions," Capozzoli adds.
Keep scrolling to find out how to make these tasty breakfast sandwiches.
Gather the Ingredients
For starters, you want to gather all of the ingredients needed to make this healthy breakfast sammy. The recipe calls for a few veggies, including one green bell pepper, one red bell pepper, and a small white onion. You will also need to pick up some spinach — plus olive oil and salt.
For the rest of the sandwich, grab four multigrain sandwich thins, four turkey sausage patties, and a few slices of sharp white cheddar cheese. If you'd prefer to use another type of cheese, that's also fine to sub it out. "I think any cheese would work great with this sandwich," Capozzoli says. "American would be great. I would also go with pepper jack, and Swiss would even work well!"
Most people will probably use pre-cooked frozen turkey sausage patties, so they just need to be reheated before serving, notes Capozzoli, but if your turkey sausage patties come raw, you'll need to cook the patties as part of your prep before you get started on the recipe below.
Mix the veggies
For the first step in the process, it's time to mix the veggies. Take out a small bowl and combine the diced peppers and onion. As a reminder, you should have already chopped these in advance. Now, measure out a half cup of the onion and pepper mix. You'll only need a half cup, but you can use it all if you don't want to save the rest for another purpose and don't want to waste it.
Take out a 10-inch skillet and heat it over medium-high heat. Add the olive oil, the ½ cup of veggies, and the salt. Cook for about six minutes or until the veggies soften. Then, you can toss in the spinach. Continue cooking the veggie mix over medium-high heat until the spinach leaves wilt. After the leaves have wilted, you can scoop everything into a small bowl and set it to the side. Don't put it too far because you'll need it again in a few seconds.
Lower the heat and cook the egg whites
Once you scoop your veggies out of the skillet, turn the heat to medium. Add the egg whites and then immediately sprinkle the cooked veggies over top of the egg whites. See? We told you that you would need them soon!
Now, cover the pan with either a lid or aluminum foil — whichever one you have available. Continue cooking until the eggs are no longer raw. They should also start to get firm once they're fully cooked. Once they're firm, they're ready to come off.
Cut out the eggs
Now it's time to use your skills. Slide the eggs out of the pan and onto a plate. They should slide out no problem, but if you need to wiggle the bottom with a spatula to help loosen it, you can also do that. You don't want the omelet to break since you'll need full pieces for the sandwiches.
If you have a 3 ½ to 4-inch round biscuit cutter, use that to cut four circles from the egg. If you don't have a biscuit cutter, it's really no problem. The top of a drinking glass will do the trick.
Assemble the sandwich
Now's the best part: putting together your sandwiches. This means that you're almost ready to enjoy them!
Take the bottom of a sandwich thin and place the egg on top, then the turkey sausage, and then one slice of cheese. Repeat this with the remaining sandwiches using the same process.
As far as pairing suggestions go, "These sandwiches would go great with a side of fruit, like an orange or berries for some freshness and bright flavor," Capozzoli says. They're also great for quick breakfasts. "You could definitely make these ahead of time and freeze for a quick and easy on-the-go breakfast," Capozzoli says. "Wrap tightly in aluminum foil and freeze, then microwave for a minute or two to heat it up."
Bon Appetit!
- ½ small green bell pepper, diced
- ½ small red bell pepper, diced
- ½ small white onion, diced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ cup fresh spinach leaves, chopped
- 8 egg whites
- 4 multigrain sandwich thins
- 4 (3-ounce) turkey sausage patties, cooked
- 4 slices sharp white cheddar cheese
- In a small bowl, combine the diced peppers and onion. Measure out ½ cup. Reserve the rest for another purpose.
- In a 10-inch skillet over medium-high heat, add the olive oil, the ½ cup of veggies, and the salt.
- Cook on until the veggies have softened, about 6 minutes.
- Add the spinach and cook until the leaves are wilted.
- Scoop the veggies out of the pan into a small bowl and set aside.
- Lower the heat to medium.
- Add the egg whites into the skillet. Immediately sprinkle the veggies and spinach all over the top of the egg whites.
- Cover the pan with a lid or aluminum foil and cook until the eggs are firm, about 3 minutes.
- Slide the eggs out of the pan and onto a plate. Using a biscuit cutter or drinking glass, cut out 4 circles from the omelet.
- On the bottom piece of the multigrain sandwich thin, place the egg layer, then a turkey sausage, then 1 slice of cheese.
- Repeat for the remaining sandwiches.
| Calories per Serving | 434 |
| Total Fat | 21.1 g |
| Saturated Fat | 7.8 g |
| Trans Fat | 0.6 g |
| Cholesterol | 92.3 mg |
| Total Carbohydrates | 28.4 g |
| Dietary Fiber | 4.0 g |
| Total Sugars | 1.8 g |
| Sodium | 980.6 mg |
| Protein | 33.3 g |
