These Sheet Pan Breakfast Sandwiches with Chicken Sausage are one of those recipes that work for so much more than breakfast. While they're perfect for meal prep and busy mornings, I actually love serving them for dinner! Made with fluffy eggs, savoury chicken sausage, melty cheese, and creamy avocado, they're satisfying, family-friendly, and easy to keep on hand in the fridge or freezer for those days when you need a simple meal in a hurry.
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We love breakfast for dinner around here! And these freezer-friendly sheet pan breakfast sandwiches are a surprisingly easy meal to make that tastes so good. If you're on the hunt for more breakfast ideas, be sure to check out my list of over 21 breakfast ideas for toddlers, and for toddler-friendly dinner ideas, be sure to check out my post on easy dinner ideas for toddlers that work for the whole family!
Table of Contents
Ingredients for Sheet Pan Breakfast Sandwiches with Chicken Sausage
Here is what you'll need to make these sheet pan breakfast sandwiches.
- Chicken sausages: I love using pre-seasoned chicken sausages here, especially a maple sage variety. If you're using plain chicken sausages, add a little dried sage, garlic powder, and fennel seeds to give them that classic breakfast sausage flavour.
- Olive oil: Just a little olive oil helps cook the sausage and helps toast the buns up.
- Eggs: The star of these sandwiches! Eggs add plenty of protein and bake up into thick, fluffy squares that are perfect for layering onto buns.
- Chives: A handful of fresh chives adds a pop of colour and a little extra flavour.
- Milk: A splash of milk helps keep the eggs tender and fluffy.
- Salt & pepper: Helps bring the flavour all together.
- Brioche buns: I love using soft brioche buns as a way to mix up these breakfast sandwiches, but I've also tested this recipe with whole wheat burger buns, sourdough buns, and English muffins which all work.
- Havarti cheese: I love using pre-sliced herb Havarti (because anything that helps save me time is a win in my books) for a little extra flavour, but any melty cheese works well here.
- Avocado: Creamy avocado adds healthy fats and makes these sandwiches extra satisfying.
- Lettuce: A little lettuce adds freshness and a nice crunch. I usually use green leaf or butter lettuce.
- Tomato: Fresh tomato slices add a burst of juicy flavour and pair so well with the creamy avocado and savoury sausage.
See recipe card for quantities.
Instructions
Here is an overview of how to make these sheet pan breakfast sandwiches, or you can scroll down to the recipe card for the full details.
Preheat the oven to 350°F (175°C).
Heat a large skillet over medium heat. Add the chicken sausage and cook, breaking it into small crumbles, until browned and cooked through, about 6-8 minutes. Remove from the heat and let cool slightly.
In a large bowl, whisk together the eggs, milk, chives, salt, and pepper until well combined.
Once the sausage is cooked, stir the crumbled chicken sausage into the egg mixture.
Pour the egg and sausage mixture into the prepared 9x13" baking dish and spread evenly.
Bake for 20–25 minutes, or until the eggs are set in the centre and lightly golden around the edges. Let eggs slightly cool, then slice into squares.
Arrange the brioche buns cut side up on a baking sheet. Place an egg square on each bottom bun and top with a slice of cheese. Bake for 6–8 minutes, or until the cheese is melted and the buns are lightly toasted.
Top with avocado, lettuce, and tomato and finish with the remaining bun halves.
Hint: Toasting the sandwiches open-faced with the egg and cheese helps the brioche buns stay lightly crisp while the cheese melts perfectly over the eggs. For the best texture, wait to add the avocado, lettuce, and tomato until just before serving, especially if you're planning to freeze these as a make ahead breakfast sandwich.
Substitutions
- Chicken sausage: Swap for turkey sausage, pork breakfast sausage or a plant-based sausage alternative.
- Brioche buns: I also tested this recipe with sourdough buns, whole wheat burger buns, and English muffins. The English muffins and whole wheat burger buns both worked really well, and a bagel would be delicious too!
- Cheese: I love using a herb havarti cheese, but cheddar, Swiss, Monterey Jack, mozzarella, or provolone are all delicious options.
- Milk: Any milk will work in the egg mixture, including dairy milk or an unsweetened plant-based milk.
- Chives: Substitute with finely sliced green onions or simply omit them.
- Avocado, lettuce, and tomato: Customize the toppings with baby spinach, sliced cucumber, or roasted red peppers. For meal prep and freezing, I recommend adding fresh toppings after reheating.
- Make them dairy-free: Use your favourite dairy-free cheese and an unsweetened plant-based milk in the eggs.
- Make them gluten-free: Use gluten-free buns.
Variations
- Make it spicy: Add a few dashes of hot sauce or a pinch of red pepper flakes to the egg mixture.
- Add more veggies: Stir finely diced bell peppers, mushrooms, or green onions into the eggs for extra flavour and colour.
Equipment
- Large bowl
- 9x13-inch baking dish or quarter sheet pan – I love using a deeper 9x13-inch baking dish because it creates slightly thicker, fluffier egg squares.
Storage
Refrigerator: Store the assembled breakfast sandwiches in an airtight container in the refrigerator for up to 3 days. Wait to add any toppings like the avocado, lettuce, and tomato until just before serving.
To Reheat from the Refrigerator: Microwave for 30–60 seconds or warm in a 350°F (175°C) oven or toaster oven until heated through.
Freezer: These sandwiches are a great meal prep freezer-food! Once completely cooled, wrap the sandwiches individually in parchment paper or plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, you can thaw them overnight and then toast back up in the oven at 350°F (175°C), or just pop them straight in the oven and toast for about 20-30 minutes. For best results, freeze the sandwiches without the avocado, lettuce, and tomato and add those fresh after reheating.
Here's my initial attempt to get a picture - someone snuck in to try and get a sandwich!
Toddler Tip
When serving these to toddlers, try offering the sandwich a little deconstructed and let them add the lettuce, tomato, or any other toppings themselves. Kids love building their own sandwiches! I found that even when I served these fully assembled, my kids deconstructed them anyway. For younger toddlers, you may also want to cut the sandwich into smaller pieces or strips that are easier to hold and bite. Finely shred the lettuce and serve the tomato diced or in thin slices that are easier to manage.
FAQ
Yes! I was skeptical at first too. Be sure to let the sandwiches cool, and wait until you're about to eat them before adding any fresh toppings. I like to individually (this is key!) wrap the sandwiches in parchment paper and then place them in a large freezer-safe bag or container.
For the best texture, let the egg squares cool slightly before assembling the sandwiches and add the avocado, lettuce, and tomato just before serving, especially if you're planning to freeze them.
Yes! For younger toddlers, try serving the sandwich a little deconstructed and let them add their own toppings. Finely shred the lettuce and serve the tomato diced or in thin slices that are easier to manage.
This recipe actually started as a dinner recipe in our house! We love different style sandwiches for dinners (like this rotisserie chicken focaccia sandwich!), they are so easy to put together and of course this one can be prepped ahead of time!
Recipe
Sheet Pan Breakfast Sandwiches with Chicken Sausage
Equipment
- 1 Large bowl
- 1 9x13" baking pan
Ingredients
Chicken Sausages - use store bought, or you can make your own sausage mixture using the recipe below
- 1 lb ground chicken
- 2 tablespoon maple syrup
- 1 teaspoon dried sage
- 2 cloves garlic minced
- ½ teaspoon dried thyme
Eggs
- 6 eggs
- 3 tablespoon milk
- dash salt and pepper
Sandwiches
- 6 brioche buns or English muffins
- 6 slices havarti cheese herb havarti adds a nice flavour
Toppings
- 1 tomato sliced
- romaine lettuce cut up
- guacamole or avocado slices
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9 x 13-inch baking dish with parchment paper.
- If using store-bought chicken sausages, remove the casings and crumble the sausage into a large skillet. Cook over medium heat, breaking it into small pieces, until browned and cooked through, about 6-8 minutes.If making your own breakfast sausage, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground chicken along with the maple syrup, dried sage, garlic powder, and thyme. Cook, breaking it into small crumbles, until cooked through and lightly browned, about 6-8 minutes. Set aside to cool slightly.
- While the sausages are cooking, in a large bowl, whisk together the eggs, milk, chives, salt, and pepper until well combined.
- Once the sausages are cooked, stir in the cooked chicken sausage into the egg mixture.
- Pour the egg and sausage mixture into the prepared baking dish and spread evenly. Bake for 20–25 minutes, or until the eggs are set in the centre and lightly golden around the edges.
- Meanwhile, slice the buns and place them cut side up on a baking sheet. Lightly butter, or spread a little olive oil on the buns.
- Once the egg mixture is finished cooking, let slightly cool and slice into squares. Place an egg square on each bottom bun and top with a slice of Havarti cheese. Bake for 6–8 minutes, or until the cheese is melted and the buns are lightly toasted.
- Once the buns are toasted and cheese has melted, top with avocado, lettuce, and tomato, if desired, and finish with the remaining bun halves.
Notes
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