Hot Honey Chicken Sausage Breakfast Sandwiches

These Hot Honey Chicken Sausage Breakfast Sandwiches are seriously some of the best breakfast sandwiches I’ve ever made. I can’t stop thinking about them. I’m admittedly weird about leftovers and reheated food, but these? I will happily eat them any day. Nick (my husband) loved them too! They’re made with cheesy baked green onion eggs, chicken sausage, toasted English muffins, and plenty of hot honey, then wrapped individually so they’re easy to freeze, reheat, and grab on a busy morning. I also make a batch for new moms when I drop off some meals.

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Why You’ll Love This Recipe

• The baked eggs are packed with green onions, cheddar, and plenty of flavor.
• Hot honey adds the perfect sweet and spicy finish.
• They freeze and reheat exceptionally well.
• The recipe makes six complete breakfast sandwiches, plus extra egg pieces for another breakfast.
• They’re easy to customize with different cheeses or sausage.
• Each sandwich is individually wrapped for convenient mornings.
• They’re a thoughtful meal to bring a new mom, a busy family, or anyone who could use an easy breakfast.

Do Breakfast Sandwiches Reheat Well?

These really do! The baked eggs stay tender, the chicken sausage reheats beautifully, and opening the sandwich into two halves in the air fryer helps the English muffin toast instead of becoming soft or soggy.

I’m picky about reheated food, so the fact that I genuinely look forward to eating these from the freezer says a lot. They’re one of the few meal-prep breakfasts that still feel like a real treat.

Tips for Success

• Bake the eggs until the center is completely set but still tender. The middle should no longer jiggle when you gently move the pan.
• Let the eggs cool before cutting them so the rounds hold their shape.
• Toast the English muffins before assembling the sandwiches. This helps them stand up better to freezing and reheating.
• Use a biscuit cutter slightly smaller than the English muffin so the egg fits neatly inside.
• Don’t throw away the egg scraps. They reheat beautifully in the toaster oven and are delicious served with toast.
• Let all the components cool before wrapping the sandwiches to avoid trapping excess steam inside the foil.
• Drizzle the hot honey over the sausage rather than directly onto the English muffin to help keep the bread from becoming sticky.
• When air frying from frozen, open the sandwich into two halves so the center warms evenly and the English muffin can toast.

Customizations and Variations

• Use pepper Jack instead of cheddar for extra heat.
• Substitute regular breakfast sausage patties for the chicken sausage.
• Use turkey sausage, ham, or bacon.
• Reduce the amount of hot honey for a milder sandwich.
• Add sliced avocado after reheating.
• Spread a little butter on the toasted English muffins before assembling.
• Add a slice of cheese instead of sprinkling shredded cheese over the eggs.
• Use whole wheat or sourdough English muffins.

Meals I Love to Bring New Moms

I made these breakfast sandwiches for a friend who had newborn twins, and they’ve become one of my favorite things to bring a new mom. I also love including a mix of fresh, nourishing meals and easy snacks—not just casseroles, even though casseroles are delicious too!

• 5-Ingredient Pesto Salmon
• Pita Bowls with Yogurt Marinated Chicken (only 5 ingredients)
• Balsamic Vegetables with Tzatziki
• Ravioli with Pesto, Chicken Sausage and Zucchini (I added zucchini and used ravioli instead of tortellini from this recipe – I’ve been making it for years)
• Peanut Butter Protein Balls

Tools That Make These Breakfast Sandwiches Easier

• Biscuit cutter: Makes it easy to cut the baked eggs into the perfect round shape for English muffin breakfast sandwiches.
• 9-by-13-inch baking dish: Gives the egg mixture enough room to bake into an even layer that’s easy to cut.
• Freezer-safe storage bags: Keep the individually wrapped sandwiches organized and protected in the freezer.
• Air fryer: Reheats the sandwiches while bringing back some of the English muffin’s toasted texture.

Frequently Asked Questions

• Can I use fewer than 12 eggs? Yes. You can reduce the eggs if you don’t want extra, but I like using the full dozen because the leftover pieces reheat well and make an easy breakfast with toast.
• Can I use a different cheese? Absolutely. Cheddar is delicious, but pepper Jack adds a little extra spice. Monterey Jack or a cheddar blend would also work well.
• Do I need to use chicken sausage? No. Regular breakfast sausage patties, turkey sausage, ham, or bacon can all be substituted.
• Can I make these without hot honey? Yes, but the sweet and spicy hot honey is what makes these sandwiches especially good. You can use regular honey for a mild version or leave it off individual sandwiches.
• How do I know the baked eggs are done? The center should be set and no longer jiggle when the pan is gently moved. Avoid overbaking, which can make the eggs rubbery after reheating.
• Can I refrigerate them instead of freezing them? Yes. Store assembled sandwiches in the refrigerator for up to four days and reheat as needed.

Storage and Reheating

• Freeze: Wrap each cooled sandwich tightly in aluminum foil and place the sandwiches in a freezer-safe bag. Freeze for up to three months.
• Air fryer: From frozen, unwrap the sandwich and separate it into two halves—one with the English muffin and sausage and one with the English muffin and egg. Air fry at 350°F for 5–8 minutes, checking until everything is hot.
• Microwave: Remove the foil, wrap the frozen sandwich in a paper towel, and microwave for 1½–2 minutes or until warmed through. Microwave times may vary.
• Refrigerate: Store sandwiches in the refrigerator for up to four days and reheat for a shorter amount of time.

These Hot Honey Chicken Sausage Breakfast Sandwiches are everything I want in a make-ahead breakfast: flavorful, filling, easy to reheat, and genuinely something I’m excited to eat again. The cheesy green onion eggs, savory chicken sausage, toasted English muffins, and sweet heat from the hot honey make them feel so much better than a standard freezer breakfast sandwich. Make a batch for your own freezer, bring some to a new mom, or do both—you’ll be very glad you did.

Hot Honey Chicken Sausage Breakfast Sandwiches

5 from 1 vote

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Ingredients

For the Baked Green Onion Eggs

• 12 large egg You can use fewer-but the extra baked egg pieces reheat beautifully and are delicious with toast
• 1 bunch green onions chopped
• 1/2 cup milk
• 1 teaspoon kosher salt
• freshly ground black pepper to taste
• 1/2 teaspoon garlic powder
• 1–2 cups shredded cheddar cheese Pepper Jack may be substituted, adds a nice kick
• cooking spray for greasing the baking dish

For the Breakfast Sandwiches

• 6 English muffins Split and toasted; butter if desired
• 6 chicken sausage patties Cooked; I like the Trader Joe’s chicken sausage patties, but regular breakfast sausage patties also work
• 4-8 tablespoons hot honey Use to taste

Instructions

For the Baked Green Onion Eggs

• Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the eggs, chopped green onions, milk, kosher salt, freshly ground pepper, and garlic powder until thoroughly combined.
• Pour the egg mixture into the prepared baking dish. Sprinkle the shredded cheddar evenly over the top (I do 1-2 cups depending on what I have on hand lol, obviously more cheesy the better).
• Bake for 20–25 minutes, or until the center of the eggs is set and no longer jiggles when the pan is gently moved.
• Remove the eggs from the oven and allow them to cool until easy to handle.
• While the eggs cool, toast the English muffins and cook the chicken sausage according to the package instructions.
  
• Use a biscuit cutter to cut six rounds from the baked eggs. Save the leftover egg pieces for another breakfast—they reheat well and are delicious with toast.
  
• To assemble each sandwich, place the bottom half of a toasted English muffin on a piece of aluminum foil. Top with one egg round, one cooked chicken sausage patty, and 2 teaspoons to 1 tablespoon of hot honey, depending on how sweet and spicy you like it. Add the top half of the English muffin. Butter the English muffin first, if desired.
  
• Allow the sandwiches to cool completely, then wrap each one tightly in aluminum foil.
• Place the wrapped sandwiches in a freezer-safe bag and freeze until ready to eat. Label the bag.
• To reheat from frozen in the air fryer, remove the foil and separate the sandwich into two halves. Air fry from frozen at 350°F for 5–8 minutes, or until warmed through.
• To microwave from frozen, remove the foil, wrap the frozen sandwich in a paper towel, and microwave for 1½–2 minutes, or until center is hot.

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