English Muffin Recipe here, then follow up the streps below to make the sandwiches!

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Detailed Recipe

Fresh-Milled English Muffin Breakfast Sandwiches

With baked cheddar egg squares, chicken sausage patties, avocado + garlicky lemon aioli.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12

Course: Breakfast

Cuisine: American

Calories: 492

Ingredients Method Notes

Ingredients

  

Fresh-Milled English Muffins

• Fresh-milled English muffins use my recipe on my site, linked above

Chicken Sausage Patties (2 lb ground chicken)

• 2 lb ground chicken
• 2 tbsp olive oil or melted butter
• 2 tsp kosher salt
• 2 tsp dried sage
• 2 tsp fennel seed lightly crushed
• 1½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• ½ tsp dried thyme
• ¼ –½ tsp red pepper flakes optional
• 3 tbsp cold water or milk
• 2 tbsp maple syrup or honey optional

Thick Cheddar Egg Squares (9½ × 12½ pan)

• 12 large eggs
• ½ cup + 2 tbsp whole milk 150g
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp butter to grease pan
• 2 cups shredded sharp cheddar divided (1½ cups topping + ½ cup optional)

Lemon-Garlic Aioli

• ½ cup mayo
• ¼ cup plain Greek yogurt or use all mayo for richer
• 1 small garlic clove finely grated (or ½ tsp garlic powder)
• 1 –2 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp Dijon mustard optional
• ¼ tsp kosher salt
• Black pepper to taste
• 1 tbsp chopped parsley or basil optional

Avocado

• 2 –3 avocados
• Pinch of salt optional
• Squeeze of lemon optional

Method

 

Bake Chicken Sausage Patties

1. Preheat oven to 400°F (205°C). Line a sheet pan with parchment.
2. In a large bowl, mix all sausage ingredients just until combined (don’t overwork).
3. Form patties slightly wider than your English muffins, about ½–¾ inch thick.
4. Bake 12 minutes. Flip patties.
5. Bake 8–10 minutes more, until internal temp hits 165°F.
6. Optional: Broil 1–2 minutes for crisp edges (watch closely).
7. Bake Thick Cheddar Egg Squares (9½ × 12½ Ceramic Pan)
8. Reduce oven to 325°F (165°C). Grease pan generously with butter (bottom + sides).
9. Whisk eggs, milk, salt, and pepper gently (avoid lots of foam).
10. Pour into pan. Cover loosely with foil.
11. Bake until mostly set (often 30–38 minutes in ceramic). Ready = center doesn’t “slosh” when you jiggle the pan.
12. Remove foil. Sprinkle 1½ cups cheddar evenly on top (add extra ½ cup if you want it extra cheesy).
13. Bake 4–7 minutes more, until cheese is melted and center is fully set.
14. Optional: Broil 45–60 seconds to lightly brown the cheddar.
15. Rest 10 minutes, then cut into 8–12 sandwich squares.

Make Lemon-Garlic Aioli

1. In a bowl, mix mayo + Greek yogurt.
2. Stir in grated garlic, lemon zest, lemon juice, Dijon (optional), salt, and pepper.
3. Optional: Stir in chopped parsley or basil.
4. Chill 10 minutes if you have time (best flavor).

Prep Avocado

1. Slice or mash avocado.
2. Optional: season with a pinch of salt + a squeeze of lemon.

Assemble the Sandwiches

1. Split and lightly toast fresh-milled English muffins.
2. Spread aioli (or pesto) on both sides.
3. Layer: egg square → chicken sausage patty → avocado.
4. Close sandwich, press lightly, and serve warm.

Make-Ahead / Freezer

1. Let eggs and patties cool completely.
2. Assemble sandwiches without avocado (add avocado fresh after reheating).
3. Wrap individually in parchment or foil. Freeze up to 2 months.
4. Reheat from frozen (foil-wrapped): 350°F for 18–25 minutes. Add avocado + extra sauce after reheating.

Notes

Tips

• Another sauce to use is pesto to replace the aioli