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
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.
Notes
- Swap chicken for turkey sausage or plant-based patties if desired.
- Make it spicy with pepper jack cheese or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Sandwich
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 430
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 215 mg
