Sheet Pan Breakfast Sandwiches with Chicken Sausage
These Sheet Pan Breakfast Sandwiches are made with fluffy eggs, chicken sausage, melty Havarti cheese, and creamy avocado on soft brioche buns for an easy make-ahead breakfast or breakfast-for-dinner.
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Servings: 6 sandwiches
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
Did you make these breakfast sandwiches!? I'd love to hear from you! Leave a comment below and let me know your favourite toppings!