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Chicken Sausage Breakfast Sandwiches

These homemade chicken sausage breakfast sandwiches with Thomas' English Muffins are the perfect meal prep breakfast. Made with juicy maple chicken sausage, fluffy eggs, and cheddar cheese, they're freezer-friendly, high in protein, and ready for busy mornings.
Prep Time15 minutes
Cook Time30 minutes
Servings: 8 sandwiches
Author: natasha

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 9x13-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.