This hearty little chicken sausage breakfast sandwich takes moments to assemble yet will keep you full for hours! This version uses juicy chicken sausage patties cooked until golden brown with baked eggs and melty cheese on a toasty English muffin. Easy, grab-and-go, and great for eating as you rush out the door in the morning!
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Freezer Breakfast Sandwiches
As a busy mom and Registered Dietitian, I understand exactly how important it is to start the day with a healthy breakfast, but also know how hard that can be. Especially if you’re busy and constantly on the go, it’s too easy to grab something at Starbucks or eat a granola bar and call it a day. However, starting your day with sufficient protein can affect your mood, hunger, and energy levels all day long, so it’s totally worth it to do a bit of prep ahead of time.
These chicken sausage breakfast sandwiches are the perfect solution. You can easily make a bunch on the weekend, reheat them each morning, then serve and go. Great for kids, busy parents, and anyone else who could use a healthy, hearty breakfast every day (so basically…everybody)!
If you love to meal prep for breakfast, you’ll also want to try this Pesto Breakfast Sandwich and these Meal Prep Breakfast Bowls!
Elysia’s Recipe Recap
Taste: Deliciously savory with eggs, cheese, and lightly sweet maple chicken sausages
Ease: So simple! Even if you consider making the sausage patties from scratch, most of these steps are straightforward and easy.
Nutritional Benefits: These delicious breakfast sandwiches are packed with 31 grams of protein from the eggs, egg whites, sausage, and cheese. They’re also lower in saturated fat and calories than most breakfast sandwiches. Enjoy one with a cup of coffee and some fresh fruit for a complete meal!
Would I make these again? 10/10. This is the kind of no-thinking-required breakfast we love for our weekday mornings. Everyone loves them and we can easily meal prep a big batch on the weekend to enjoy all week!
Ingredient Notes
- Eggs + egg whites: To make the egg mixture as delicious and high in protein as possible, I like to combine both whole eggs and liquid egg whites.
- Milk: For the scrambled egg mixture. You can use whatever percentage you have on hand.
- Chicken sausage patties: These homemade maple chicken sausage patties are made with ground chicken, olive oil, and poultry spices, and contain a dose of protein in each one. You can either cook them in a hot skillet or bake them in the air fryer to make a bunch at once. I like to make a big batch to have on hand at all times.
- Cheddar cheese slices: You can certainly use a different type of cheese, but I love the combination of sharp cheddar cheese with eggs and sausage. Sliced cheese is the easiest to serve.
- English muffins: Toasted until warm and golden brown. I like to use English muffins made with whole wheat flour for extra fiber. You can also use a different type of bread, like toast or my high protein bagels, if preferred.
Step-by-Step Instructions
- Preheat the oven to 325 degrees. Spray a 9×13’’ baking dish with cooking spray.
- In a large bowl, whisk the eggs, egg whites, milk, salt and pepper until combined. You can use an electric mixer to make it easier.
- Pour the egg mixture into the greased pan and bake for 24-27 minutes, or just until the center is set. Don’t over-cook.
- Meanwhile, prepare the chicken sausages according to recipe directions. Set aside.
- Remove cooked egg mixture from oven and allow to cool before cutting into 12 squares.
- Top each English muffin half with an egg patty, sausage patty, cheese slice, and then the top muffin. If you are serving right away, heat the sandwiches at 350 degrees for about 5-10 minutes or until the cheese melts.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- If you want the patties to be the perfect size for breakfast sandwiches, form them into thin patties with about a 3 inch diameter.
- If storing the breakfast sandwiches in the freezer, wait for the cooked egg and sausage to cool before stacking into breakfast sandwiches.
- When reheating, be careful not to overcook the breakfast sandwiches to prevent the egg and sausage from developing a rubbery texture.
Recipe FAQs
Absolutely! If you don’t have time to make the chicken sausage or just want to change things up, you can certainly try different brands or types of sausage as well. Feel free to use store-bought sausage links or patties, cooked bacon, or even sliced ham.
Yes, this is a great way to get the cheese nice and melty and help the sandwich cook all the way through. Either use a refrigerated sandwich or if cooking from frozen, thaw sandwich in the fridge overnight first. Then, bake at 350F for 10-15 minutes.
Storage & Reheating Guidelines
To Freeze:
Wrap each sandwich separately in parchment paper, wax paper, or foil, then place them all into a freezer-safe resealable bag. Store in the freezer for up to one month.
To Reheat:
For best results, thaw the sandwich in the fridge overnight. Unwrap it, then wrap it in a paper towel. Microwave on defrost (or 50% power) for 40 seconds to 1 minute. Flip it over and microwave on high for another 10–30 seconds, until heated through.
Alternatively, you can reheat the sandwich in a 350°F oven for 10–15 minutes, or pop it in the toaster oven.
Serving Suggestions
These tasty little sandwiches are intended to be the main part of a breakfast meal. They can be eaten on their own or with some yogurt and fresh fruit to keep you going for even longer. They’re also great served with some avocado slices or some extra fiber-rich veggies, like roasted sweet potatoes, broccoli, and more.
For an extra dose of goodness, serve them with a green smoothie. Great for taking with you on the go!
Recipe Variations
- For an extra kick: Add 1/4 teaspoon red pepper flakes to the sausage mixture or a drizzle of hot sauce to the breakfast sandwich.
- Make a fried egg: If you’re not into baked eggs, feel free to make them however you prefer! Fried eggs are convenient too, especially if you’re making the sandwiches fresh to eat right away.
- Add more fiber: Make these egg sandwiches on whole wheat English muffins and add some veggies like onion, spinach, and bell pepper to the baked egg mixture.
- Try different cheese: For a little heat, use pepper jack cheese or try your favorite melting cheese. I’m a fan of Swiss cheese, white cheddar, and sliced provolone.
More Recipes You’ll Love
- High Protein Breakfast Burritos
- Cottage Cheese Egg White Bites
- Cottage Cheese Egg Bake
- Smoked Salmon Breakfast Wrap
- Breakfast Burrito Casserole
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Cheesy Chicken Sausage Breakfast Sandwich
Ingredients
- 6 large eggs
- 1 1/2 cups liquid egg whites
- 2 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 12 prepared chicken sausage patties
- 12 slices cheddar cheese or your favorite cheese
- 12 English muffins (whole grain, regular or gluten-free)
Instructions
- Preheat the oven to 325 degrees. Spray a 9×13’’ pan with cooking spray.
- In a large bowl, whisk the eggs, egg whites, milk, salt and pepper until combined. You can use an electric mixer to make it easier.
- Pour the egg mixture into the greased pan and bake for 24-27 minutes, or just until the center is set. Don’t over-cook.
- Meanwhile, prepare the chicken sausages according to recipe directions. Set aside.
- Remove cooked egg mixture from oven and allow to cool before cutting into 12 squares.
- Top each English muffin half with an egg square, sausage patty, cheese slice, and the other half of the English muffin. If you are serving right away, heat the sandwiches at 350 degrees for about 5-10 minutes.
To freeze:
- Wrap each sandwich separately in parchment paper, wax paper, or foil, then place them all into a freezer-safe resealable bag. Store in the freezer for up to one month.
To reheat:
- For best results, thaw the sandwich in the fridge overnight. Unwrap it, then wrap it in a paper towel. Microwave on defrost (or 50% power) for 40 seconds to 1 minute. Flip it over and microwave on high for another 10–30 seconds, until heated through.Alternatively, you can reheat the sandwich in a 350°F oven for 10–15 minutes, or pop it in the toaster oven.
Notes
- If you want the patties to be the perfect size for breakfast sandwiches, form them into thin patties with about a 3 inch diameter.
- If storing the breakfast sandwiches in the freezer, wait for the cooked egg and sausage to cool before stacking into breakfast sandwiches.
- When reheating, be careful not to overcook the breakfast sandwiches to prevent the egg and sausage from developing a rubbery texture.
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