Maple Sausage Breakfast Sandwiches
These high-protein Maple Sausage Breakfast Sandwiches were designed for busy weeks when you still want a real, filling breakfast. Each sandwich layers sweet-savory maple chicken sausage, sharp cheddar cheese, and an egg bake made with blended cottage cheese and spinach, all tucked into an english muffin. With 32g of protein per sandwich, they’re a meal-prep powerhouse that keeps you full and energized.
Equipment
- immersion blender or normal blender
- parchment paper
- kitchen scale (optional)
- large pan
- spatula
Ingredients
For the Eggs:
- 10 large eggs
- 1 cup plain cottage cheese (full-fat recommended)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups chopped spinach (2.5oz), optional
For the Maple Chicken Sausage Patties:
- 1 lb ground chicken (92% lean)
- 2 tbsp maple syrup
- 1 tbsp fresh chopped sage (sub 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 the Breakfast Sandwiches:
- 8 english muffins cut in half
- 8 slices sharp cheddar cheese
Instructions
- First, preheat your oven to 350F and line a quarter sheet pan (about 9x13") with parchment paper. It helps to spray the sheet pan with oil first, so that the parchment paper stays down. Then, add eggs, cottage cheese, kosher salt & black pepper to a large bowl (if using an immersion blender) or to your blender jar. Blend until just combined -- blending longer adds air bubbles which will make your egg bake puff up.10 large eggs, 1 cup plain cottage cheese, ½ tsp kosher salt, ¼ tsp black pepper
- Stir in the chopped spinach, if using, then pour the egg mixture into the prepared sheet pan. Transfer to the oven and bake for about 15 minutes, or until set. Don't worry if it puffs up in the oven -- it will deflate as it cools down.2 cups chopped spinach
- While the eggs are baking, add all of the maple chicken sausage ingredients to a large bowl and use your hands or a spatula to mix until evenly incorporated. Divide the sausage into 8 balls (about 2oz each). It will be pretty sticky!1 lb ground chicken, 2 tbsp maple syrup, 1 tbsp fresh chopped 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
- Then, bring a large pan up to medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Spray or coat your hands lightly with oil, then form each chicken sausage ball into a thin patty and add it to the hot pan. Cook for 2-3 minutes per side, or until golden and done through. You will need to cook them in two batches, adding more oil to the pan in between.avocado oil
- Cut the egg bake into 8 squares, then assemble your breakfast sandwiches on an English muffin starting with the eggs, then the maple sausage and a slice of cheddar cheese. Wrap each breakfast sandwich in aluminum foil and place in an airtight container or bag in the fridge until ready to eat.8 english muffins, 8 slices sharp cheddar cheese
- To heat from refrigerated, preheat your air fryer to 325F. Then, remove the slice of cheese, add your breakfast sandwich (wrapped in aluminum foil) and air fry for 10-12 minutes. Remove the foil and air fry for another 2-3 minutes, adding the slice of cheese back in the last minute of cook time. Enjoy!SEE BODY OF BLOG POST ABOVE FOR INSTRUCTIONS ON HOW TO RE-HEAT FROM FROZEN.
Video
Notes
NUTRITION INFO: The nutrition information listed below is an estimate per sandwich, assuming that you use full-fat cottage cheese, 92% lean ground chicken and the Dave's Killer Bread brand of english muffins.
Nutrition
Calories: 431kcal | Carbohydrates: 33g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 318mg | Sodium: 1006mg | Potassium: 73mg | Fiber: 2g | Sugar: 6g | Vitamin A: 898IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg