Chicken Sausage and Avocado Breakfast Muffins
Toasted English muffins filled with juicy homemade chicken sausage patties, creamy avocado and fresh tomato make a satisfying breakfast sandwich.
12 min
Prep
14 min
Cook
4
Serves
410
Calories
Macros · per serving
26g protein
34g carbs
20g fat
Ingredients
For 4 servings
- 4 egg-free English muffin
- 450 g ground chicken
- 200 g avocado
- 200 g tomato
- 2 teaspoon olive oil
- 0.5 teaspoon dried sage
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1
Check that the English muffins contain no egg, then split them. Slice the tomato. Remove the avocado skin and pit, then slice 200 g of flesh. Set the vegetables aside on a plate.
- 2
In a bowl, gently mix the ground chicken with the sage, garlic powder, salt and black pepper. Form into 4 equal patties, approximately 10 cm wide and 1.5 cm thick.
- 3
Heat a large nonstick skillet over medium heat. Toast the muffin halves cut-side down in two batches, about 2 minutes per batch, then transfer to plates.
- 4
Add the olive oil to the skillet over medium heat. Add the patties in a single layer and cook for 4–5 minutes per side, until browned and the center of each reaches 165°F (74°C) on a food thermometer. Cook longer if needed; do not rely on color alone. Transfer the cooked patties.
- 5
Divide the avocado among the muffin bases, gently pressing it down with a fork. Top each with a chicken sausage patty, tomato slices and a muffin lid. Serve immediately.
Cook it this week.
NeatEat plans Chicken Sausage and Avocado Breakfast Muffins — and the rest of your week — around your budget, groceries included.