Description
Delicious and hearty chicken and egg sandwiches perfect for breakfast.
Ingredients
Scale
- 10 large eggs
- ½ cup cottage cheese
- ½ cup mozzarella cheese
- 6 cherry tomatoes, quartered
- 1 cup spinach, roughly chopped
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 lb ground chicken
- 1 Tbsp pure maple syrup
- ¼ cup grated apple
- 1 tsp each: dried thyme, garlic powder, onion powder
- ½ tsp each: dried oregano, dried parsley, red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp extra virgin olive oil
- 8 English muffins (or your favorite sandwich bread*)
- favorite toppings: hot sauce, avocado, cheese (optional)
Instructions
- Make the eggs: Heat the oven to 350°F (175°C) and prepare a 9×13 inch baking dish by spraying it with cooking spray. Add the eggs, cottage cheese, mozzarella cheese, garlic powder, salt, and pepper to a large bowl and whisk. Pour the mixture in the casserole dish. Stir in the quartered cherry tomatoes and spinach. I usually tear the spinach with my hands or roughly chop it. Bake for 30-40 minutes, until the eggs are set in the middle and edges are starting to brown. Cook time will vary depending on your oven.
- Make the Chicken Sausage Patties: while the eggs bake, make your chicken sausage patties by adding the ingredients to a bowl. Mix to combine and form 8 patties. I like to line a baking sheet with parchment paper and add the patties to it. Heat a skillet on medium heat and add olive oil. Once the oil is heated, add the first batch of sausage patties and cook 4-6 minutes on each side until they reach an internal temperature of 165℉ (75°C).
- Once the eggs are done, let them cool for a few minutes and then divide into 8 pieces. You will likely have some leftovers so go ahead and taste test!
- Assemble your sandwiches by adding a sausage patty and egg slice between the English muffin halves. If you want to freeze them, wrap them tightly. I like to use parchment paper to wrap them. To avoid freezer burn, put the wrapped sandwiches in a freezer-safe bag or container.
Notes
- For variations, try adding different vegetables to the egg mixture or using different cheeses.
- This dish can be made ahead of time and frozen for quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking and Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg