Cheddar, Scallion & Hot Honey Chicken Sausage Breakfast Sandwiches

Ingredients

• 15 Eggs
• 0.5 cup Milk
• 1 cup Scallions (Chopped)
• 0.5 tsp Salt (For the egg mixture)
• Black pepper (Some, for the egg mixture)
• 10 English muffins (Sourdough according to the video transcript; split in half)
• Butter (For spreading on the muffin halves)
• 2 lb Ground chicken
• 0.333 cup Hot honey
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 1 tsp Salt (For the chicken mixture)
• Black pepper (A pinch or two, for the chicken mixture)
• Olive oil (Enough to coat the bottom of the skillet)
• 10 slices Sharp cheddar cheese
• Parchment paper (For lining the baking sheet and wrapping sandwiches for storage)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and grease it; the source does not specify the greasing ingredient or amount.

2. 2

   Whisk the eggs and milk together with the chopped scallions, ½ teaspoon salt, and some black pepper.

3. 3

   Pour the egg mixture onto the prepared baking sheet and bake for about 15 minutes, until fully set.

4. 4

   Use the back of a glass to cut the baked eggs into circles. Alternatively, slice them into rectangles to reduce waste. Save any leftover egg for burritos or another use, as suggested in the source.

5. 5

   Halve the English muffins and spread butter on each half.

6. 6

   Bake the buttered muffin halves for 6–8 minutes, until lightly toasted.

7. 7

   In a 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 just until combined, taking care not to overmix.

8. 8

   Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan.

9. 9

   Form the chicken mixture into patties about ½ inch thick and the width of an English muffin; the source notes that they will shrink as they cook.

10. 10

    Add the patties to the skillet and cook for 5 minutes on each side.

11. 11

    For each sandwich, place a slice of cheddar on one English muffin half. Top with a chicken sausage patty and an egg portion, then cover with the other muffin half.

12. 12

    To store, wrap each sandwich in parchment paper and place the wrapped sandwiches in freezer-safe bags.

13. 13

    To reheat a thawed sandwich, thaw it in the refrigerator overnight, unwrap it, and bake at 400°F (205°C) for 10 minutes.

14. 14

    To reheat from frozen, unwrap and bake at 400°F (205°C) for about 25 minutes.

Notes

The amount of butter and the skillet oil is not specified. The source gives an approximate 25-minute bake from frozen but does not explicitly restate the reheating temperature; 400°F is carried over from its thawed-sandwich reheating instruction. Egg cutouts may be circles or rectangles; leftover egg is suggested for burritos or another use.

Nutrition per serving

• breakfast
• main
• freezer-friendly
• meal prep
• high-protein
• baked
• stovetop
• make-ahead