Cheddar Scallion Egg & 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)
• parchment paper (for lining the baking sheet and wrapping sandwiches for storage)
• grease for baking sheet (amount not specified)
• 10 English muffins (halved; transcript specifies sourdough English muffins)
• butter (for spreading on the English muffins; source describes pasture-raised butter)
• 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

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

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

3. 3

   Line a rimmed baking sheet with parchment paper and grease the sheet. Pour in the egg mixture and spread it across the pan.

4. 4

   Bake for about 15 minutes, until the eggs are fully set. Use the back of a glass to cut the baked eggs into circles, or cut them into rectangles to reduce waste. Save any leftover egg pieces 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 just 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 until combined, taking care not to overmix.

8. 8

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

9. 9

   Shape the chicken mixture into patties about ½ inch thick and approximately the width of an English muffin; the patties will shrink as they cook.

10. 10

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

11. 11

    Assemble each sandwich: place a slice of cheddar on one half of an English muffin, then top with a chicken sausage patty and an egg round. Close 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 (200°C) for 10 minutes. If reheating from frozen, bake for about 25 minutes; the source does not specify a separate frozen reheating temperature.

Notes

The source does not specify amounts for the butter, baking-sheet grease, skillet oil, or black pepper. It suggests saving leftover egg pieces for burritos or another use. The source gives reheating time for frozen sandwiches but does not state a separate oven temperature for reheating from frozen.

Nutrition per serving

• breakfast
• main
• freezer-friendly
• make-ahead
• high-protein
• baked
• skillet-cooked