These sausage breakfast sandwiches are an easy way to have breakfast ready for busy mornings. Made with fluffy baked eggs, chicken sausage, and toasted English muffins, they're simple to prep ahead and freeze so you always have a satisfying breakfast ready to go.
Why You’ll Love This Recipe
- Perfect for meal prep and easy to reheat throughout the week.
- Freezer-friendly for quick breakfasts on busy mornings.
- Made with simple ingredients that are easy to customize.
- Uses baked eggs instead of making individual fried eggs, making prep much easier.
- Delicious with our homemade maple chicken breakfast sausage or your favorite pre-made maple chicken breakfast sausage patties.
Other Make Ahead Breakfast Options
Ingredient Notes
- Chicken sausage patties – We love using our homemade Maple Chicken Breakfast Sausage Patties for this recipe because they're flavorful and easy to make ahead. Store-bought cooked sausage patties work just as well if you're short on time.
- Eggs – Baking the eggs in one pan creates fluffy eggs that are easy to cut into perfectly sized squares for each sandwich.
- English muffins – English muffins toast up beautifully and hold everything together well. Whole wheat English muffins, bagels, or sandwich thins also work. This recipe would also be delicious with our homemade Greek yogurt drop biscuits.
- Cheese – Cheddar, pepper jack, provolone, Swiss, or your favorite slice of cheese all work well.
See the recipe card below for a complete list of ingredients and measurements for this sausage breakfast sandwich.
Recipe Tips & Variations
- You can also add ½ cup of cottage cheese to the egg mixture. Whisk or blend, but if blending do not over-blend.
- If you do not want to make a large batch, simply make a sandwich with a fried egg and runny yolk.
- Let the baked eggs cool for a few minutes before cutting so they hold their shape.
- Toast the English muffins just before serving for the best texture, especially if freezing the sandwiches.
- Add sliced red peppers, spinach, or sautéed onions for extra vegetables.
- Swap the chicken sausage for turkey sausage, pork breakfast sausage, or your favorite vegetarian sausage patty.
- Spread a little hot sauce, pesto, or a drizzle of maple syrup on the sandwich before serving for extra flavor.
- If serving immediately, return the assembled sandwiches to the oven for 2–3 minutes to melt the cheese.
How to Make Sausage Breakfast Sandwiches
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 350 degrees fahrenheit. Lightly spray a 9x13 inch baking dish or sheet pan with cooking spray.
In a large bowl or blender, whisk or blend together the eggs, salt, and pepper until well combined. Do not over-blend if using a blender.
Step 2: Pour the egg mixture into the prepared baking dish. Bake for 15-18 minutes, or until the eggs are fully set.
While the eggs bake, heat the chicken sausage patties in a skillet over medium heat according to package instructions, or bake them on a separate sheet pan alongside the eggs.
Step 3: Once the eggs are done, let them cool for a few minutes, then cut into 8 even squares to fit your English muffins.
Step 4: Toast the English muffins until golden brown, or wait to toast them if you aren’t serving right away.
To assemble, layer a chicken sausage patty, a square of baked egg, and a slice of cheese (if using) on the bottom half of each toasted English muffin. Top with the other half.
Step 5: If serving right away, pop the assembled sandwiches back in the oven for 2-3 minutes (350 degrees) to melt the cheese.
To meal prep, wrap sandwiches individually and store in the fridge for up to 4 days, or in the freezer for up to 2 months. Reheat in the microwave (and toast the muffin if desired) or air fryer. Add additional toppings as desired at time of serving, such as hot sauce or avocado slices.
Sausage Breakfast Sandwiches FAQs
Store assembled sandwiches in an airtight container or wrap individually in plastic wrap or foil and refrigerate for up to 4 days. For the best texture, reheat in the microwave for 1–2 minutes until warmed through, then toast the English muffin if desired. You can also reheat the sandwiches in the air fryer at 350°F for 4–6 minutes.
Yes! Wrap each sandwich tightly in plastic wrap, foil, or parchment paper and place them in a freezer-safe bag or airtight container. Freeze for up to 2 months. To reheat, unwrap the sandwich and microwave from frozen for 2–3 minutes until hot. For a crispier English muffin, finish in the toaster oven or air fryer for a few minutes.
Absolutely! While we love using our homemade Maple Chicken Breakfast Sausage Patties, any fully cooked breakfast sausage patties work well in this recipe.
These breakfast sandwiches can be gluten-free with the use of a gluten-free English muffin. It is dairy-free if you do not add the cheese to the sandwich.
Other Freezer Friendly Breakfast Options
If you make this sausage breakfast sandwiches recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Chicken Sausage Breakfast Sandwiches
Ingredients
- 12 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 chicken sausage patties (pre-made or use our homemade chicken breakfast sausage recipe)
- 8 English muffins
- 8 slices of cheese, optional
Instructions
- Preheat the oven to 350 degrees fahrenheit. Lightly spray a 9x13 inch baking dish or sheet pan with cooking spray.
- In a large bowl, whisk together the eggs, salt, and pepper until well combined.
- Pour the egg mixture into the prepared baking dish. Bake for 15-18 minutes, or until the eggs are fully set.
- While the eggs bake, heat the chicken sausage patties in a skillet over medium heat according to package instructions, or bake them on a separate sheet pan alongside the eggs.
- Once the eggs are done, let them cool for a few minutes, then cut into 8 even squares to fit your English muffins.
- Toast the English muffins until golden brown, or wait to toast them if you aren’t serving right away.
- To assemble, layer a chicken sausage patty, a square of baked egg, and a slice of cheese (if using) on the bottom half of each muffin. Top with the other half.
- If serving right away, pop the assembled sandwiches back in the oven for 2-3 minutes (350 degrees) to melt the cheese.
- To meal prep, wrap sandwiches individually and store in the fridge for up to 4 days, or in the freezer for up to 2 months. Reheat in the microwave (and toast the muffin if desired) or air fryer. Add additional toppings as desired at time of serving, such as hot sauce or avocado slices.
Notes
- Save time/prep ahead:
- Make a batch of our homemade chicken sausage ahead of time and keep it in the refrigerator or freezer until you're ready to assemble the sandwiches.
- Bake the eggs while the sausage cooks to save time.
- Assemble all six sandwiches at once and wrap them individually for grab-and-go breakfasts.
- Double the recipe and freeze the extra sandwiches for future busy mornings (see FAQ section for instructions for freezer breakfast sandwiches).
- These breakfast sandwiches can be gluten-free with the use of a gluten-free English muffin. It is dairy-free if you do not add the cheese to the sandwich.
- The recipe can be found on My Fitness Pal by searching "BWB Sausage Breakfast Sandwiches." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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