Chicken Sausage Breakfast Sandwiches
These high-protein chicken sausage breakfast sandwiches bring together sweet-savory sausage, gooey cheese, and tender eggs on crisp toasted English muffins—the perfect make-ahead meal for busy mornings.
Equipment
- 1 Skillet Preheated, with oil
- 1 Spatula For shaping patties
- 1 Non-stick pan For cooking eggs
Ingredients
Ingredients
- 1 pound ground chicken with just enough fat to hold the sausage together
- 1.5 tablespoons brown sugar that little sweet twist is crucial here
- ¾ teaspoon salt because flavors need that extra push
- ½ teaspoon ground thyme herby notes that make you feel cozy
- ½ teaspoon dried sage keeps it earthy and warm
- ½ teaspoon paprika adds color and subtle smokiness
- ½ teaspoon onion powder depth without the tears
- ½ teaspoon garlic powder gives that warm punch of flavor
- ½ teaspoon pepper
- ⅛ teaspoon cayenne pepper for the mild heat that wakes your senses
- 6 English muffins for that essential sandwich base
- 6 slices cheddar cheese or your favorite cheese
- 6 eggs seasoned with salt and fresh ground pepper
- salt and pepper for seasoning the eggs
- cooking spray or olive oil to keep it all from sticking and add a gentle crisp
Instructions
Instructions
- Mix the ground chicken with brown sugar, salt, thyme, sage, paprika, onion powder, garlic powder, pepper, and cayenne until evenly combined.
- Divide mixture into 8 equal portions and shape each into a patty that fits an English muffin.
- Heat a skillet with oil over medium heat and cook patties 4-5 minutes per side, until browned and fully cooked.
- Toast the English muffins until crispy to hold up to the juicy sausage and cheese.
- Fry or scramble the eggs, seasoning with salt and pepper using cooking spray or olive oil.
- Assemble sandwiches with muffin base, sausage patty, cheese slice, and egg, then top with muffin and serve warm.
Notes
You can make these ahead and store tightly wrapped in the fridge for 3 days or freeze for longer storage. Reheat in a toaster oven for best results.