Maple Sausage Breakfast Sandwiches Recipe
These Maple Sausage Breakfast Sandwiches combine fluffy baked eggs with flavorful maple-spiced chicken sausage patties, sharp cheddar cheese, and toasted English muffins for a delicious and hearty morning meal. The eggs are blended with cottage cheese and spinach for added creaminess and nutrition, then baked until set. The chicken sausage patties are seasoned with maple syrup, sage, thyme and smoked paprika, pan-fried until golden. Assembled sandwiches are convenient to store, reheat perfectly in the air fryer, making them ideal for busy mornings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 sandwiches
- Category: Breakfast
- Method: Baking and Frying
- Cuisine: American
Ingredients
Egg Bake
- 10 large eggs
- 1 cup plain cottage cheese (full-fat recommended)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups chopped spinach (2.5 oz), optional
Maple Chicken Sausage
- 1 lb ground chicken (92% lean)
- 2 tbsp maple syrup
- 1 tbsp fresh chopped sage (or ¾ tsp dried sage)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- Avocado oil or olive oil (for cooking)
Assembly
- 8 English muffins, split in half
- 8 slices sharp cheddar cheese
Instructions
- Prepare and bake the egg mixture: Preheat your oven to 350°F (175°C). Line a quarter sheet pan (approximately 9×13 inches) with parchment paper, spraying the pan first to keep the paper in place. In a large bowl or blender jar, combine eggs, cottage cheese, kosher salt, and black pepper. Blend just until combined to avoid incorporating air bubbles that cause puffing. Stir in chopped spinach if using, then pour the mixture into the prepared pan and bake for about 15 minutes until set. The egg bake may puff up but will settle as it cools.
- Make the maple chicken sausage patties: While eggs bake, combine ground chicken, maple syrup, chopped sage, dried thyme, smoked paprika, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix until evenly incorporated. Divide the mixture into 8 balls (~2 oz each). The mixture will be sticky.
- Cook the chicken sausage patties: Heat a large skillet over medium-high heat and add enough oil to coat the bottom. Lightly oil or spray your hands and flatten each sausage ball into a thin patty. Cook patties in batches to avoid overcrowding—2-3 minutes per side until golden brown and cooked through. Add more oil as needed between batches.
- Assemble the breakfast sandwiches: Cut the baked egg into 8 squares. On each English muffin half, layer one egg square, one chicken sausage patty, and a slice of sharp cheddar cheese. Wrap each sandwich tightly in aluminum foil and store in an airtight container or resealable bag in the refrigerator until ready to eat.
- Reheat the sandwiches: Preheat an air fryer to 325°F (163°C). Remove the cheese slice from the sandwich. Place the wrapped sandwich in the air fryer and heat for 10-12 minutes. Unwrap the foil, return the cheese slice to the sandwich, and air fry uncovered for another 2-3 minutes to melt the cheese. Serve immediately.
Notes
- The spinach in the egg bake is optional but adds extra nutrition and color.
- Blending the eggs and cottage cheese briefly prevents too many air bubbles and avoids puffing excessively during baking.
- You can substitute fresh sage with dried sage, but adjust quantity accordingly.
- These sandwiches can be stored refrigerated for up to 3 days and reheated as directed.
- For freezing and reheating instructions, refer to the full blog post as recommended.
