Chicken Breakfast Sandwich
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This chicken breakfast sandwich is an English muffin filled with a homemade chicken and spinach patty, egg, cheese and BBQ sauce. Assemble a batch for the fridge and freezer, then toast each sandwich when you’re ready to eat. It also works as a quick lunch between meetings.Note - ingredients can be approximate
Ingredients
Chicken sausage (makes 12 designed for English muffins)
- 500 g (1 lb) chicken mince, see note 1
- 1 eggs
- 250 g (9 oz) frozen spinach
- 1 tablespoon oregano
- 2 tablespoon tomato paste
- 1 tablespoon garlic powder/granules
- 1 cup bread crumbs, see note 2
- Salt and pepper, to taste
Sandwiches (for 12)
- 12 English muffins
- 12 cheese slice
- 12 eggs
- ¾ cup BBQ sauce, approx.1 tablespoon per burger
Instructions
Preparing
- Thaw the 250 g (9 oz) frozen spinach and squeeze out excess moisture and break up any clumps.
- Combine the 500 g (1 lb) chicken mince, 1 eggs1 tbsp oregano, 2 tbsp tomato paste, 1 tbsp garlic powder/granules, 1 cup bread crumbs and Salt and pepper in a large bowl. Mix until evenly combined, then refrigerate for 5–10 minutes so the bread crumbs absorb moisture.
- After refrigerating, check that the mixture holds its shape when formed into a patty. If it's too moist, add breadcrumbs 1 tablespoon at a time.
- Divide into 12 equal portions and flatten into patties about 1cm thick and approximately the width of your English muffins, using lightly damp hands to prevent sticking.
Cooking
- Heat a lightly oiled non-stick frying pan over medium heat. Cook the patties in batches for approximately 4–5 minutes per side, until browned and the centre reaches 70°C/165°F (they will continue to rise when resting).Note - if they brown too quickly without fully cooking, turn down the heat.
- In a separate lightly oiled pan, cook the remaining 12 eggs over medium-low heat for approximately 4–6 minutes, covering or flipping to set the tops. The whites should be fully set and the yolks mostly firm Note - some runniness in the egg is okay, but you don't want them too runny as they can burst and cause a mess when assembling which can impact the English muffin texture
Assembly
- Transfer the cooked patties and eggs to shallow containers and refrigerate promptly, within 2 hours of cooking. Allow about 1 hour in the fridge, or until cold throughout, before assembling to prevent soggy muffins.
- Split the English muffins without toasting. Fill each with a cold chicken patty, egg, cheese slice and a thin layer of BBQ sauce (approx. 1 tablespoon per sandwich), keeping the sauce against the filling rather than soaking it into the bread.
- Wrap each sandwich tightly and refrigerate or freeze. Toast when ready to eat to crisp the muffin, melt the cheese and heat the filling through.
Reheating
- Remove all wrapping, microwave a chilled or fully thawed sandwich for about 45 seconds, then sandwich press for approximately 3–5 minutes, continuing until the centre reaches 75°C/165°F and the muffin is crisp.
Notes
Note 1 - Chicken mince
Turkey mince can be substituted; moisture varies between mince products, so check the mixture holds its shape before cooking.
Note 2 - Bread crumbs
I use panko; finer bread crumbs absorb differently, so judge the mixture after resting before making adjustments. If it still slumps, add extra bread crumbs a little at a time rather than making the patties dry with too much.
Storing
Refrigerate tightly wrapped sandwiches in an airtight container below 5°C for up to 3 days from cooking.
Reheating
Remove all wrapping, microwave a chilled or fully thawed sandwich for about 45 seconds, then sandwich press for approximately 3–5 minutes, continuing until the centre reaches 75°C/165°F and the muffin is crisp.
Freezing
Freeze tightly wrapped sandwiches in a freezer bag or airtight container for the best texture within 3 months, then thaw overnight in the fridge and reheat within 24 hours for a more even result.
Nutrition
Serving: 1sandwichCalories: 404kcalCarbohydrates: 42gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 229mgSodium: 675mgPotassium: 534mgFiber: 3gSugar: 7gVitamin A: 2929IUVitamin C: 2mgCalcium: 267mgIron: 3mg
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