Chicken Sausage Breakfast Sandwich

This chicken sausage breakfast sandwich packs homemade spiced sausage, creamy avocado, blistered tomatoes, and melty cheese into one irresistible bite.

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Recipe

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5 from 1 vote

Chicken Sausage Breakfast Sandwich

Total Time45 minutes mins

Course: Breakfast

Cuisine: American

Keyword: sandwich

Servings: 6

Author: Christine Ma

Ingredients

Avocado crema

• 1 avocado chopped
• ½ cup plain Greek yogurt
• 2 tablespoons cilantro
• 1 tablespoon lime juice
• salt and pepper

Chicken sausage

• 1 pound ground chicken
• 1 teaspoon brown sugar
• 1 teaspoon fresh thyme chopped
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon cayenne
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• 2 garlic cloves minced

Blistered tomatoes

• 1 tablespoon olive oil
• 1 pint cherry tomatoes halved
• salt and pepper

Remaining ingredients

• 2 tablespoons oil divided
• 12 large eggs lightly beaten
• 6 slices sharp cheddar
• 12 slices bread toasted
• 1 ½ cups arugula

Instructions

• Make avocado crema. Combine avocado, yogurt, cilantro, and lime juice in a blender and puree until smooth. Season with salt and pepper and set aside.
• Prepare chicken patties. Combine ground chicken with brown sugar, thyme, salt, paprika, onion powder, cayenne, oregano, black pepper, and garlic in a large bowl. Mix until well combined and form 6 patties. Set aside.
• Heat 1 tablespoon oil in a large saute pan over medium heat. Add halved cherry tomatoes and cook until tomatoes soften, about 4-5 minutes. Season with salt and pepper and set aside.
• Wipe pan clean and add another tablespoon of oil. Cook eggs until soft scrambled and season with salt and pepper. Remove from heat and keep warm.
• In the same pan, heat another tablespoon of oil. Lay the chicken sausage and cook until browned. Flip, lay sliced cheese on top and cook until the cheese melts. Remove from heat.
• Assemble sandwiches. Spread avocado crema on the bread slices and top half of them with arugula. Place sausage, eggs, blistered tomatoes, and remaining bread on top. Serve immediately.

Notes

You can use sliced white bread, English muffins, bagels, or croissants for the bread.

 

Step-by-step instructions

Step 1: Make toppings

Let's start by making the toppings, including the avocado crema and blistered tomatoes. Feel free to make both ahead of time, up to the day before.

The sauce is what takes the sandwich from good to unforgettable. Just toss chopped avocado, Greek yogurt, cilantro, and lime juice into a blender and puree until it's silky smooth. Season it with salt and pepper, and you've got a creamy, tangy spread that adds moisture and flavor to every bite.

Feel free to try this sandwich with other sauces, such as guacamole, chipotle mayo, or chimichurri.

Next up are the blistered tomatoes. Heat a tablespoon of olive oil in a large sauté pan over medium heat, add your halved cherry tomatoes, and let them cook for 4-5 minutes until they soften and start to caramelize.

The heat concentrates their sweetness and adds a slight jammy quality that's absolutely delicious. Season with salt and pepper and set them aside while you move on to the main event.

Step 2: Prepare chicken sausage

Now for the star of the show, the homemade chicken sausage. When I was a private chef cooking for 30 people every day, I always used ground chicken or ground turkey for burgers. Why? Because they always came out juicy, juicier than ground beef.

In a large bowl, combine ground chicken with brown sugar, fresh thyme, salt, paprika, onion powder, cayenne, oregano, black pepper, and minced garlic. This spice blend is inspired by my Cajun blackened fish seasoning mix, adding plenty of flavor to the patties.

Mix everything until it's well combined, then form the mixture into 6 patties.

Don't overwork the meat, or your patties will be dense and tough. Mix just until combined, and handle the patties gently when shaping them.

The spice blend might seem like a lot, but trust me, it transforms that mild ground chicken into seriously flavorful breakfast sausage that rivals anything you'd buy at the store.

If you're using relatively large slices of white bread, consider dividing the patties into 4 instead of 6. I recommend dividing them into 6 portions if using bread the size of English muffins.

Step 3: Cook sausage

After cooking the tomatoes, wipe the pan clean and add another tablespoon of oil. Add the eggs and cook until soft scrambled.

For soft scrambled eggs, the key is low and slow. Pour in your lightly beaten eggs and cook them over medium-low heat, stirring gently and frequently. Remove them from the heat when they're still slightly wet. They'll continue cooking from residual heat, giving you those creamy, custardy eggs instead of rubbery ones.

I like to cook the eggs in batches, 2 eggs per sandwich, and fold them as they cook to the shape of the bread. However, this does take a lot longer than cooking all the eggs at once.

If you're not a fan of scrambled eggs, you can also fry them.

Add another tablespoon of oil to the same pan and lay your chicken patties in. Cook them until they're nicely browned on the first side, then flip.

Immediately lay sliced sharp cheddar on each patty and cook just until the cheese melts and the sausage is cooked through. Be sure not to overcook the sausage since chicken can dry out quickly.

Now that all of the components are ready, it's time to assemble the sandwiches. Spread that gorgeous avocado crema on your toasted bread, layer on the arugula, then stack on the cheesy sausage patty, fluffy scrambled eggs, and blistered tomatoes. Top with the other slice of bread and dive in immediately while everything is still warm and melty.

Now, this chicken sausage breakfast sandwich is what I call a fantastic breakfast sandwich. The layers of the components come together to make a gourmet dish that checks off all the boxes. Why pay $15 for this sandwich when you can make it at home for a fraction of the price?

Make-ahead and storage tips

• Make-ahead: You can make the avocado sauce, blistered tomatoes, and chicken sausage patties the day before. Cover the avocado sauce with plastic wrap, directly touching the surface to help prevent the color from browning.
• Store: You can wrap assembled sandwiches and store them in the refridgerator for up to 2 days.

More savory breakfast recipes

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