Cheesy Egg & Maple Chicken Sausage Breakfast Sandwiches

These elevated breakfast sandwiches combine fluffy baked eggs with cottage cheese and mozzarella, sweet-and-savory maple chicken sausage, and a fresh hit of tomato and spinach—all stacked on toasted English muffins. Perfect for meal prep and busy mornings, they're packed with protein, texture, and chef-level flavor.

By @mallorythedietitian

Original recipe source

Cook time: 55 minutes

Servings: 8

Ingredients

• 0 olive oil for greasing
• 10 large egg
• 0.5 cup cottage cheese
• 0.5 cup mozzarella shredded, or use feta cheese
• 6 cherry_tomatoes quartered
• 1 cup spinach roughly chopped
• 0.5 tsp garlic_powder
• 0.5 tsp salt kosher
• 0.25 tsp black_pepper
• 0 egg mixture prepared
• 0 egg mixture in baking dish
• 1 lb ground chicken
• 1 tbsp maple_syrup
• 0.25 cup apple grated
• 1 tsp thyme
• 1 tsp garlic_powder
• 1 tsp onion_powder
• 0.5 tsp oregano
• 0.5 tsp parsley
• 0.5 tsp chili_flakes
• 1 tsp salt kosher
• 0.5 tsp black_pepper
• 0 sausage mixture prepared
• 1 tbsp olive oil
• 0 sausage patties formed
• 0 baked eggs baked and cooled
• 8 english_muffin split
• 0 baked eggs
• 0 sausage patties
• 0 english_muffin
• 0 parchment_paper for wrapping
• 0 prepared breakfast sandwiches

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with a light layer of cooking spray or olive oil.
2. In a large mixing bowl, whisk the eggs until smooth and slightly frothy.
3. Add cottage cheese and mozzarella cheese to the eggs and whisk to combine.
4. Stir in quartered cherry tomatoes and roughly chopped spinach. Add garlic powder, kosher salt, and black pepper. Mix thoroughly.
5. Pour the egg mixture into the prepared baking dish, gently smoothing the top.
6. Bake for 30–40 minutes until the eggs are set and the edges are golden. The center should not jiggle when gently shaken.
7. While the eggs bake, add ground chicken, maple syrup, grated apple, dried thyme, garlic powder, onion powder, dried oregano, dried parsley, red pepper flakes, kosher salt, and black pepper to a large bowl.
8. Gently mix the sausage ingredients by hand until just combined, then form into 8 equal-sized patties.
9. Heat olive oil in a large non-stick or cast iron skillet over medium heat until shimmering.
10. Add sausage patties to the skillet and cook for 3–5 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Drain on a paper towel-lined plate.
11. Once the baked eggs have cooled slightly, cut into 8 equal squares.
12. Split and lightly toast the English muffins until golden brown.
13. Assemble each sandwich by layering one baked egg square and one chicken sausage patty onto the bottom half of an English muffin. Top with the other muffin half.
14. Serve immediately, or cool completely and wrap each sandwich tightly in parchment paper. For meal prep, store in an airtight freezer-safe bag.
15. To reheat, warm sandwiches in the microwave for 2–3 minutes or in a 350°F (177°C) oven or air fryer for 10–15 minutes, until heated through.