Chicken Sausage Breakfast Sandwiches (Easy Meal Prep)
These chicken sausage breakfast sandwiches are made with your favorite chicken breakfast sausage, eggs, and pepper jack cheese. Meal prep as many as your heart desires for an easy grab-and-go breakfast with 22 grams of protein!
These are just as easy as my copycat egg McMuffins, and you can toss ’em in the fridge or freezer for breakfast that’s ready whenever you are. I don’t know about you, but I’d grab one of these over a protein bar any day of the week! With healthy fats from the egg, protein from the chicken sausage, and carbs from the english muffin, it’s the perfect start to your day. Here’s how I love to make them.
What You’ll Need
Equipment
- Non stick frying pan with lid
- Egg rings: Optional, to make the eggs the perfect shape and size for english muffins. You can also use wide mouth mason jar lids (bottom side up) or even a mini waffle maker.
- Toaster
Ingredients
- Eggs
- Chicken sausage patties: I use the Amylu maple chicken sausage patties (I’ve found them at Costco and Whole Foods). I like the sweet/spicy combo of these with the pepper jack cheese.
- Pepper Jack cheese slices: The ones I use are large so I cut them in half and use one half for each sandwich. If yours are sliced smaller feel free to use a whole slice per sandwich.
- English muffins: Love the Dave’s killer ones with a bit more protein per serving. Any muffins are great!
How To Make Them
- Cook the eggs: Heat a non stick pan on medium heat and spray with cooking spray (if using mason jar lids or egg rings, spray those too). Crack eggs into molds, break the yolks so they lay flatter, and season with salt and pepper. Pour a little water around the edges and cover with a lid to steam – this will cook the tops. Remove from heat once they’ve reached desired doneness (~2 minutes).
- Cook the sausage: Quickly cook the sausage patties in the same pan used for the eggs, until golden brown on each side. You can also toss them in the microwave if you’re in a hurry. The Amylu ones are fully cooked – double check if yours need cooking!
- Toast english muffins: Toast each english muffin individually in a toaster, or place cut sides up on a sheet pan and bake at 350F for ~5 minutes, until crisp.
- Assemble sandwiches: Layer a sausage patty, egg, and 1/2 slice of pepper jack between each muffin. That’s it!
To Store
Once cooled, wrap each sandwich individually in parchment, foil, or plastic wrap, and store in the fridge up to 5 days. You can also freeze them for up to 6 months – just place the wrapped sandwiches in a gallon ziploc or other freezer safe container. To reheat from frozen, wrap in a paper towel and microwave on defrost for 90 seconds, flip, then cook on high for 45-60 more seconds, until warmed through and cheese is melted.
FAQs
- Can I cook the eggs without a ring mold?: Yes – just fry them in a non stick pan and fold to fit the muffins. I like to break the yolks so they lay flatter and are easier to fit.
- Can I use different cheese?: Totally! I love the sweet/spicy combo of the maple sausage patties and pepper jack but feel free to use cheddar, American, or whatever else you love.
- What protein works besides chicken sausage?: Turkey sausage, center cut bacon, or ham all work great with these!
Try These Next!
- Copycat egg McMuffins
- Bacon and cheddar breakfast wraps
- Southwest bacon and egg breakfast sandwiches
- Prep-ahead breakfast casserole
- Ham egg and cheese bagel thins
Lastly, be sure to leave a rating and review down below if you make these chicken sausage breakfast sandwiches! And don’t forget to tag me on all the socials – always love to hear from you guys and see what you’re making. Enjoy!
Chicken Sausage Breakfast Sandwiches
Equipment
- Egg rings or wide mouth mason jar lids, optional
Ingredients
- 6 large eggs
- 6 Amylu maple chicken sausage patties or breakfast sausage of choice
- 6 English muffins
- 3 slices Pepper Jack cheese These are large so I cut them in 1/2 and use 1/2 per sandwich
Instructions
- Heat a non stick frying pan on medium heat and spray with cooking spray (spray your egg molds or mason jar lids too, if using). Crack in the eggs, break the yolks, and season with salt and pepper. Add a splash of water around the edges and cover with a lid to steam until desired doneness (~ 2 min).
- Cook both sides of the chicken sausage in the same pan while it's hot, until golden brown (or microwave 45-60 seconds). Make sure your sausage patties come fully cooked!
- Toast the english muffins individually in a toaster, or place cut sides up on a sheet pan and bake at 350F for ~5 minutes, until crisp.
- Assemble the sandwiches with a sausage patty, egg, and 1/2 slice of cheese between each muffin. See notes for storage info.
Notes
- Once cooled, wrap the sandwiches in parchment, foil, or plastic wrap and store in the fridge up to 5 days. Reheat in the microwave 45-60 seconds.
- To freeze, store wrapped sandwiches in a gallon ziploc in the freezer up to 6 months. To reheat, wrap in a paper towel and defrost in the microwave for 90 seconds, flip, and microwave on high 45-60 more seconds until hot.
Nutrition
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