Best Chicken Sausage And Egg Sammies Recipes

Apple-Maple Chicken Sausage Breakfast Sammies image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil, 1 turn of the pan
4 tablespoons butter, divided
1 pound ground chicken breast
1 small McIntosh apple peeled and finely chopped
1/4 cup pure maple syrup, eyeball it
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, eyeball it
4 jumbo/sandwich size English muffins, fork split
8 large eggs
Splash of cold milk
Salt and pepper
1/4 pound Cheddar, thinly sliced or shredded

Steps:

Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.
Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.
Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness.
Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve.

Chicken Sausage and Egg Sammies image

Provided by ratherbeswimmin

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
1/2 small onion, finely chopped
2 large jarred roasted red peppers, well drained
1 lb ground chicken
1 tablespoon McCormick's Montreal Brand steak seasoning
1/4 teaspoon ground allspice
1 teaspoon fennel seed
4 large eggs
salt
black pepper
4 slices provolone cheese
4 crusty kaiser rolls, split

Steps:

To a skillet over medium heat, add 1 tablespoon oil.
Add in onion to the hot pan; cook 2-3 minutes.
While they cook, cut off one quarter of a roasted pepper and chop it finely.
Add chopped pepper to the onions and combine; then transfer to a bowl to cool.
When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seed.
Combine thoroughly, and then form mixture into 4 large, thin patties.
Return skillet to stove over med-high heat; add in another tablespoons oil.
Cook patties until golden on both sides, about 4 minutes per side.
Transfer patties to a plate; tent with foil to keep them warm.
Return skillet to heat; add remaining tablespoon oil; decrease heat to med-low, then add eggs.
Season eggs with salt and pepper; fry for 2-3 minutes on the first side, then flip and cook to desired doneness.
Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
Chop the remaining peppers in the food processor until smooth, then season with salt and pepper.
Place a chicken patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree; set roll tops in place and serve hot.

Nutrition Facts : Calories 569.1, Fat 28.6, SaturatedFat 9, Cholesterol 310.3, Sodium 713.8, Carbohydrate 32.2, Fiber 1.7, Sugar 1.9, Protein 43.5

Which Came First? Chicken and Egg Sammies Deluxe image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds chicken breast cutlets
2 teaspoons smoked paprika
Salt and pepper
4 tablespoons extra-virgin olive oil, divided
4 large eggs
2 tablespoons milk or half-and-half, whichever you keep on hand for coffee
2 roasted red peppers, pat dry and chopped
A handful of flat-leaf parsley, chopped
4 crusty rolls, split
4 slices smoked Gouda
2 cups chopped watercress (1 bunch)

Steps:

Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.
Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.
To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.