Chicken Sausage Breakfast Sandwiches

hand holding chicken breakfast sausage sandwich

Chicken Sausage Breakfast Sandwiches

These grab-and-go chicken sausage breakfast freezer sandwiches are perfect for meal prep. Heat one up in the morning with your coffee, and you're well on your way to break up with Starbucks.

Course Breakfast

Cuisine American

Keyword breakfast, breakfast sandwich, freezer meal, meal prep, sandwich

Prep Time 10

Cook Time 30

Servings servings

Calories 387kcal

Author Lauren LeBlanc

Ingredients

1 pound ground chicken
1.5 tablespoons brown sugar
¾ teaspoon salt
½ teaspoon ground thyme
½ teaspoon dried sage
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper
⅛ teaspoon cayenne pepper
6 English muffins
6 slices of your favorite cheese I use cheddar
6 eggs
Salt and pepper for eggs
Cooking spray/olive oil

Instructions

MIX: Mix all seasonings together, then mix in ground chicken. Don't overwork. Portion out 6 patties of equal size* into roughly shaped balls (They don't need to be perfect, we will be shaping in the pan).
COOK the SAUSAGE: In a preheated skillet with oil, place chicken patty in the skillet. Use a silicone spatula to gently shape into a patty the size of your english muffins. Work in batches if needed. Cook each patty about 5 minutes on each side, until cooked throughout, and some browning has developed. Set the sausage patties aside.
COOK the EGGS: Put the silicone egg molds in a pre-heated nonstick skillet, and spray with cooking spray or rub with oil. Crack an egg into each mold, and gently break the yolk and swirl with a fork**. Salt and pepper to taste. Cook most of the way through, then flip and cook until just set. Set eggs aside.
TOAST: Lightly toast the english muffins*** and set aside.
ASSEMBLE: Once all parts have cooled, assemble each sandwich with the english muffin, egg, sausage patty and cheese. Wrap tightly in foil, and put in a freezer bag.
SERVE: When you are ready to serve, unwrap and gently break apart the components****, and put in a toaster oven for about 10 minutes until heated throughout.

Notes

* I use a food scale to portion out equal size patties, all weight approximately 2.67 ounces.

** Eggs don’t have to be completely scrambled. I like to have the yolk still visible, just slightly mixed. If you want scrambled eggs, crack all eggs into a bowl and whisk, then pour even amounts into each mold.

*** You don’t want the english muffins too toasted, or they will be over-toasted when you reheat them prior to serving.

**** If you have trouble breaking them apart when frozen, you can put in the microwave for a few seconds at a time to loosen them apart. Alternatively you can lay all the components on a baking sheet and freeze first, then assemble them once all parts are frozen. This should make them easier to break apart. You can also heat them up in the microwave and skip the toaster oven, but I find they come out with a better texture when heated in the toaster oven.

Nutrition