If you’re looking to kickstart your morning with something truly satisfying, let me introduce you to the Egg & Chicken Breakfast Sandwich. It’s a handheld powerhouse that’s juicy, cheesy, and packed with enough protein to keep you fueled well past lunch. Golden chicken, perfectly cooked eggs, melty cheddar, and fluffy English muffins come together in a way that’s just downright irresistible. Whether you jazz it up with creamy avocado or spicy hot sauce, this is a breakfast sandwich you’ll find yourself craving all week long.

Egg & Chicken Breakfast Sandwich Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Egg & Chicken Breakfast Sandwich is its simplicity. Each ingredient brings something special to the table, from flavor to texture to color, making every bite count. Here’s what you’ll need—and why!

Chicken thighs or breasts: Thinly pounded for quick, juicy cooking and maximum sandwich satisfaction.
Large eggs: The heart of your breakfast sandwich, adding protein and that signature creamy texture.
Cheddar cheese slices: Melts beautifully for rich, tangy flavor that holds everything together.
English muffins: Toasted until golden for the perfect crunchy-and-soft vehicle.
Olive oil: Lends a lovely hint of flavor and gets the chicken golden brown.
Butter: Delivers extra richness and helps the eggs cook perfectly.
Salt and pepper: Simple seasonings that brighten every layer.
Garlic powder: Adds an aromatic depth to the chicken.
Paprika: For warmth and a touch of vibrant color.
Black pepper: Extra kick for your seasoning blend.
Optional toppings (avocado, tomato, hot sauce, spinach): A chance to make your Egg & Chicken Breakfast Sandwich totally unique—don’t shy away from extras!

How to Make Egg & Chicken Breakfast Sandwich

Step 1: Season and Sear the Chicken

Start by seasoning your chicken thighs or breasts on both sides with salt, black pepper, garlic powder, and paprika. Heat the olive oil in a skillet over medium-high until it shimmers. Add the chicken and let it cook for 3 to 4 minutes on each side, until it’s golden and completely cooked through. Once done, transfer it to a plate and cover to keep warm—this will keep your chicken juicy and tender for the sandwich!

Step 2: Cook the Eggs

Lower the heat to medium and toss the butter into the same pan—don’t wipe it clean, because all those chicken bits add big flavor. Crack your eggs in and cook them however you like best, whether fried with a runny yolk or scrambled into fluffy curds. A sprinkle of salt and pepper right at the end makes all the difference.

Step 3: Prep the Muffins and Cheese

While the eggs are cooking, split and toast your English muffins until they’re lightly crisp and warm. Lay a slice of cheddar cheese on the bottom half of each muffin so it can start melting when you pile on the warm ingredients. This tiny step makes for melty, cheesy goodness in every bite of your Egg & Chicken Breakfast Sandwich.

Step 4: Assemble the Sandwich

Layer the cooked chicken onto the cheesy muffin halves, then top with your perfectly cooked egg. This is the time to add any toppings you love—sliced avocado, ripe tomato, baby spinach, or a dash of hot sauce will make each sandwich truly your own. Cap it off with the top half of the muffin, press gently, and get ready to enjoy!

How to Serve Egg & Chicken Breakfast Sandwich

Garnishes

Sprinkle some chopped fresh parsley, sliced scallions, or a grind of extra black pepper on top for extra flavor and color. A swipe of sriracha mayo or a touch of tangy mustard also takes your Egg & Chicken Breakfast Sandwich over the top—feel free to get creative!

Side Dishes

This sandwich pairs perfectly with crisp hash browns, a bright fruit salad, or even a simple green salad if you want something lighter. A hot mug of coffee or a glass of orange juice rounds out a truly satisfying breakfast spread, making the Egg & Chicken Breakfast Sandwich the star of your morning.

Creative Ways to Present

Try wrapping your sandwiches in parchment and tying with baker’s twine for a fun, café-style touch. If you’re serving a crowd, cut sandwiches in half and serve on a platter with different toppings so everyone can mix and match. You can even make mini versions on slider buns for a cheerful brunch party twist on the Egg & Chicken Breakfast Sandwich.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra sandwiches, wrap them tightly in foil or an airtight container. Store in the fridge for up to two days. The flavors keep beautifully together, and a quick reheat brings everything back to life.

Freezing

The Egg & Chicken Breakfast Sandwich is freezer-friendly! Assemble completely (skipping any delicate veggies like avocado or tomato), then wrap tightly in plastic wrap and foil. Freeze for up to a month. They’re the ultimate grab-and-go solution for hectic mornings.

Reheating

For best results, thaw frozen sandwiches overnight in the fridge before reheating. Warm in the oven at 350°F for about 10-15 minutes or microwave for 1-2 minutes until hot. Adding a piece of damp paper towel over the sandwich in the microwave helps keep the eggs tender and the bread from drying out.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Both chicken thighs and breasts work great in the Egg & Chicken Breakfast Sandwich—just be sure to pound them thin for faster, juicier cooking without drying out the meat.

How do I make the sandwich spicy?

To add some heat, swap in pepper jack cheese, toss in some sliced jalapeños, or drizzle your sandwich with your favorite hot sauce or sriracha. Spicy elements play perfectly against the creamy egg and tender chicken.

What’s the best way to cook the eggs for this sandwich?

It’s totally up to you! Fried eggs with runny yolks will offer extra richness, while scrambled eggs make for a fluffier, more contained filling—both taste fantastic in the Egg & Chicken Breakfast Sandwich.

Can I prepare components ahead of time?

Yes, you can cook the chicken and even toast the muffins the night before. In the morning, all you need to do is quickly cook or reheat the egg, assemble everything, and enjoy.

Are there any good swaps for the chicken?

If you want to switch things up, turkey sausage or a plant-based patty work really well and keep the protein high. Just follow the same steps for assembling your Egg & Chicken Breakfast Sandwich and you’ll be set!

Final Thoughts

Don’t be surprised if this Egg & Chicken Breakfast Sandwich becomes a repeat request in your home! It’s filling, fun to customize, and so much better than anything from the drive-thru. Give it a try and make your mornings feel extra special—you deserve it!

Egg & Chicken Breakfast Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: Emma
Total Time: 20 minutes
Yield: 2 sandwiches 1x
Diet: Non-Vegetarian

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Description

This Egg & Chicken Breakfast Sandwich is a hearty and protein-packed way to start your day. Tender chicken, fluffy eggs, melted cheddar cheese, all sandwiched between English muffins with optional toppings for a customizable breakfast treat.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken thighs or breasts (thinly pounded)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons olive oil

For the Eggs:

2 large eggs
1 tablespoon butter
Salt and pepper to taste

Additional:

2 slices cheddar cheese
2 English muffins (split and toasted)
Optional toppings: avocado, tomato slices, hot sauce, or spinach

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Instructions

Prepare the Chicken: Season the chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Set aside and keep warm.
Cook the Eggs: In the same skillet, lower heat to medium and add butter. Crack in the eggs and cook to your preferred doneness—fried or scrambled work great. Season with salt and pepper.
Assemble the Sandwiches: Place a slice of cheese on the bottom half of each toasted English muffin. Top with the cooked chicken, then the egg. Add any desired extras like sliced avocado, tomato, or hot sauce. Top with the other half of the muffin and serve warm.