Cheddar Scallion Egg & Hot Honey Chicken Sausage Breakfast Sandwiches

Ingredients

• 15 eggs (pasture-raised preferred)
• 0.5 cup milk
• 1 cup scallions (chopped)
• 0.5 tsp salt (for the eggs)
• black pepper (to taste, for the eggs)
• 10 English muffins (halved)
• butter (pasture-raised preferred, for spreading)
• 2 lb ground chicken
• 0.33 cup hot honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt (for the chicken)
• black pepper (a pinch or two, for the chicken)
• olive oil (for the skillet)
• 10 slices sharp cheddar cheese

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large bowl, whisk together 15 eggs, 1/2 cup milk, 1 cup chopped scallions, 1/2 teaspoon salt, and black pepper to taste.

3. 3

   Line a rimmed baking sheet with parchment paper and grease it lightly. Pour the egg mixture into the baking sheet.

4. 4

   Bake the eggs for about 15 minutes until they are fully set. Once cooked, use the back of a glass to cut the eggs into circles, or slice into rectangles to minimize waste.

5. 5

   Spread butter on each half of the English muffins. Place them on a baking sheet and bake for 6-8 minutes until just lightly toasted.

6. 6

   In a separate large bowl, combine the ground chicken, hot honey, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and a pinch or two of black pepper. Mix until just combined, being careful not to overwork the meat.

7. 7

   Heat a large skillet over medium heat and coat the bottom with olive oil.

8. 8

   Form the chicken mixture into patties about 1/2-inch thick. Make them slightly wider than the English muffins, as they will shrink during cooking.

9. 9

   Add the patties to the skillet and cook for 5 minutes on each side until fully cooked through.

10. 10

    Assemble the sandwiches by placing a slice of cheddar cheese on one half of an English muffin, followed by a chicken sausage patty, a portion of egg, and the remaining muffin half.

Notes

STORAGE: Wrap individual sandwiches in parchment paper and place in freezer-safe bags. REHEATING: For best results, thaw in the fridge overnight, unwrap, and bake at 400°F for 10 minutes. If reheating from frozen, bake for approximately 25 minutes.

Nutrition per serving

• main
• breakfast
• meal prep
• freezer-friendly
• baked
• pan-fried
• chicken
• eggs