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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
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
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