If you’re looking for a breakfast that actually makes busy mornings easier, these homemade chicken sausage breakfast sandwiches deserve a spot in your weekly meal prep.
They’re hearty, packed with protein, freezer-friendly, and honestly taste so much better than anything you’d grab from a drive-thru. The homemade chicken sausage is juicy, lightly sweetened with maple syrup, perfectly seasoned with pantry staples, and tucked inside a toasted Thomas’ English Muffin with fluffy eggs and melty cheddar cheese.
Make a batch on Sunday, wrap them up, and breakfast is handled all week.
Why You’ll Love These Chicken Sausage Breakfast Sandwiches
These aren’t your average freezer breakfast sandwiches.
- High in protein to keep you full longer
- Perfect for weekly meal prep
- Freezer-friendly
- Ready in minutes on busy mornings
- Made with simple pantry ingredients
- Better than store-bought frozen breakfast sandwiches
- Family-friendly and kid-approved
Whether you’re heading to work, getting the kids out the door, or just trying to make mornings less hectic, these sandwiches are one of my favorite things to keep stocked in the freezer.
The Secret is the Homemade Chicken Sausage
The star of this recipe is definitely the homemade chicken sausage.
Instead of buying pre-made patties, I mix ground chicken with a blend of seasonings that gives it that classic breakfast sausage flavor with just the right balance of savory and sweet.
The mixture includes:
- Ground chicken
- Onion powder
- Garlic powder
- Italian seasoning
- Smoked paprika
- Dried sage
- Black pepper
- All-purpose seasoning
- Pure maple syrup
- A little brown sugar
- A splash of water to keep everything tender
Once everything is mixed together, I form the mixture into patties by hand before pan frying them in olive oil until they’re beautifully golden brown on both sides.
They’re juicy, flavorful, and honestly good enough to eat all by themselves.
Why I Love Thomas’ English Muffins
A good breakfast sandwich starts with a great base.
I always toast my Thomas’ English Muffins until they’re lightly crisp on the outside while staying soft inside. They hold up beautifully after reheating and give every bite that signature nooks-and-crannies texture that makes breakfast sandwiches so satisfying.
The Easiest Way to Make Eggs for Breakfast Sandwiches
Instead of standing over the stove making individual eggs, I bake one large pan of eggs in the oven.
Once they’re cooked, I use a biscuit cutter to cut perfectly round egg portions that fit each English muffin exactly.
It saves so much time, looks cleaner, and makes every sandwich consistent.
If you’ve never tried this method before, it’ll completely change the way you meal prep breakfast sandwiches.
Ingredients
Homemade Chicken Sausage
- 1 pound ground chicken
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- 1 teaspoon all-purpose seasoning
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 2 tablespoons water
- Olive oil, for cooking
Breakfast Sandwiches
- Thomas’ English Muffins
- Eggs
- Cheddar cheese slices
How to Make Chicken Sausage Breakfast Sandwiches
Step 1: Make the Chicken Sausage
In a large bowl, combine the ground chicken, onion powder, garlic powder, Italian seasoning, smoked paprika, sage, black pepper, all-purpose seasoning, maple syrup, brown sugar, and water.
Mix until everything is just combined. Avoid overmixing.
Form into evenly sized sausage patties.
Heat olive oil in a large skillet over medium heat and cook the patties until they’re golden brown and cooked through.
Set aside.
Step 2: Bake the Eggs
Whisk the eggs until smooth and pour them into a greased sheet pan or baking dish.
Bake until the eggs are fully set.
Use a biscuit cutter to cut perfectly round egg portions.
Step 3: Toast the English Muffins
Split the Thomas’ English Muffins and toast until lightly golden.
Step 4: Assemble
Layer each toasted English muffin with:
- Homemade chicken sausage
- Oven-baked egg round
- Slice of cheddar cheese
Top with the remaining English muffin half.
How to Meal Prep Breakfast Sandwiches
These sandwiches are perfect for making ahead.
Refrigerator
Store assembled sandwiches in an airtight container for up to 4 days.
Freezer
Wrap each sandwich individually in parchment paper or foil before placing them in a freezer-safe bag.
Freeze for up to 3 months.
How to Reheat
From the refrigerator:
Microwave for 45–60 seconds or warm in the air fryer until heated through.
From frozen:
Microwave for 2–3 minutes, then finish in the air fryer or toaster oven for a crisp English muffin.
Recipe Tips
- Don’t overwork the ground chicken or the sausage can become dense.
- Wet your hands slightly before shaping the patties to prevent sticking.
- Make the sausage patties slightly larger than the English muffins since they’ll shrink a bit while cooking.
- Let the sausage rest for a few minutes after cooking to keep it juicy.
- Toast the English muffins before assembling for the best texture after reheating.
Variations
Switch things up throughout the week by adding:
- Pepper Jack cheese
- Spinach
- Sliced avocado
- Hot honey
- Everything bagel seasoning
- Turkey bacon
- Caramelized onions
Frequently Asked Questions
Can I freeze homemade breakfast sandwiches?
Absolutely. They’re one of my favorite freezer meals and reheat beautifully.
Can I make the sausage ahead of time?
Yes. Cook the patties up to 4 days in advance or freeze them separately for later.
Can I use turkey instead of chicken?
Yes. Ground turkey works well with the same seasoning blend.
What cheese works best?
Sharp cheddar melts beautifully, but American, pepper jack, Swiss, or provolone are all great options.
More Breakfast Recipes You’ll Love
If you’re into easy breakfasts and meal prep recipes, be sure to check out this recipe
Chicken Sausage Breakfast Sandwiches
Ingredients
Chicken Sausage
- 1 lb ground chicken
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp dried sage
- 1 tsp all-purpose seasoning
- ½ tsp black pepper
- 2 tbsp maple syrup
- 1 tbsp light brown sugar
- 2 tbsp water
- 1 tbsp olive oil
Breakfast Sandwiches
- 8 Thomas’ Original English Muffins
- 8 slices cheddar cheese
- 6 large eggs
- Salt and black pepper, to taste
- Butter, for toasting the English muffins
Instructions
- In a large bowl, combine the ground chicken with the onion powder, garlic powder, Italian seasoning, smoked paprika, sage, all-purpose seasoning, black pepper, maple syrup, brown sugar, and water. Mix just until combined, being careful not to overwork the meat.
- Divide the mixture into 8 equal portions and shape into patties slightly larger than your English muffins, as they will shrink slightly while cooking. Be sure to flatten the patties for even cooking, I like to use a piece of parchment paper to do this without the mess.
- Heat the olive oil in a large skillet over medium heat. Cook the patties for 4–5 minutes per side, or until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a plate and set aside.
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish or quarter sheet pan. Whisk together the eggs with a pinch of salt and pepper, add milk or water if desired for fluffiness then pour into the prepared pan. Bake for 12–15 minutes, or until the eggs are set. Use a round biscuit cutter to cut six egg rounds.
- Split and butter the Thomas’ English Muffins, then toast until lightly golden.
- Assemble each sandwich by layering a chicken sausage patty, an egg round, and a slice of cheddar cheese on the bottom half of each toasted English muffin. Finish with the top half of the muffin.
- To meal prep, allow the sandwiches to cool completely before wrapping each individually in parchment paper or foil. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- To reheat from the refrigerator, microwave for 45–60 seconds or warm in an air fryer or toaster oven until heated through. From frozen, best if defrosted over night but if not microwave for 2–3 minutes, then finish in the air fryer or toaster oven for a crisp English muffin.
Nutrition information is automatically calculated, so should only be used as an approximation.
