Breakfast Chicken and Egg Sausage Sandos

I do a lot of work with colleges and universities and always try to come up with tasty, better-for-you recipes that even a student on a budget could make. This Breakfast Chicken and Egg Sausage Sandos recipe is something they will love and can afford to make. Who doesn’t love sausage in a cheesy egg sandwich? Not to mention the flavorful homemade sauce that takes this “sando” to the next level.

Prepare the Wake-Up Burger Sauce

I have worked with a lot of restaurants and they are always looking for their very own signature sauce. I wanted to create a sauce that could work with not only beef burgers, but also turkey or chicken burgers and, in this case, a breakfast sandwich. I call it wake-up sauce.

For the sauce, use a Mix-Stir to mix together, mayonnaise, Dijon mustard, dill pickle juice, hot sauce and some Creole spice blend and set aside.

I am a Southern girl, so I like to use Duke’s® mayonnaise, but any mayonnaise works. I also love how the dill pickle juice in the sauce gives it a brightness and acidity that livens it up and adds so much more flavor.

Prepare the Sausage Patties

Using a Steak Knife, cut eight ounces of raw cremini mushrooms into chunks and then roast them. When they're roasted, they cook down, so you will have approximately four ounces. Finely dice the roasted mushroom pieces with a 7-5/8" Petite Chef knife to further break them down so they blend well with the ground chicken.

The benefit of adding mushrooms is that when you replace 25 percent of the meat with mushrooms, not only are you getting the nutritional benefits from them, but they also make such a beautiful sponge that holds a lot of flavor and moisture. Ground chicken sausage tends to be dry, but together with the mushrooms you get all of that juiciness and an umami taste that really lifts the flavor.

To make the chicken sausage patties, combine 16 ounces of ground chicken and the roasted mushrooms with two tablespoons of P.S. Flavor!™ Smokey Southern and two teaspoons of ground sage.

Form into six patties and flatten.

Cook the Sausage Patties and Eggs

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sausage patties and cook on both sides until they are caramelized and brown.

Remove the patties from the pan and add the eggs to fry, breaking the yolk, and season the eggs with P.S. Flavor!™ Creole Kitchen or salt and pepper. Flip the eggs once they begin to set and top with cheese to melt. I use pepper jack for a little added spice.

Assemble the “Sandos”

Add a teaspoon of the wake-up burger sauce to both sides of some toasted buns.

Add one cooked breakfast sausage patty and top with the cheesy eggs and some arugula.

These Breakfast Chicken and Egg Sausage Sandos take breakfast to a whole new level. It’s just the perfect sandwich. Breakfast for dinner may just become a bit more popular with this recipe.