Italian Egg “McMuffins”
These Italian Egg “McMuffins” are a delicious spin on the classic breakfast sandwich we all know and love. Homemade chicken breakfast sausage flavored with Calabrian chili, basil and sun-dried tomatoes gives this sandwich an Italian twist. They’re also served with a pesto mayo, tomato, mozzarella and basil. You can easily make these ahead of time, wrap them up and keep them in the fridge or freezer for later. They’re the perfect breakfast or brunch for busy mornings.
If you really want to take these a step further, you can oven-roast the tomato slices with a bit of olive oil, salt, pepper and Italian seasoning. Roast them low and slow. Then use those for the sandwiches. That would be delicious. Or if you can find heirloom tomatoes at your store, those would be great in here as well. Not feeling chicken sausage? Use beef or pork in this recipe instead!
Italian Egg “McMuffins”
Equipment
- Mixing bowl
- Griddle
Ingredients
Italian Chicken Breakfast Sausage:
- 1 pound ground chicken
- 1 tablespoon Calabrian chili paste
- 4 garlic cloves minced
- 1/4 cup sun-dried tomatoes (packed in oil) drained and chopped
- 2 tablespoons sliced fresh basil
- 2 teaspoons Kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons maple syrup, honey or brown sugar
Sandwiches:
- 6 English muffins split open
- 6 sliced Mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 cup pesto jarred or fresh
- 6 slices tomato
- 1/2 cup fresh basil leaves
- 6 large eggs
Instructions
- In a large bowl, mix together the ground chicken, Calabrian chili paste, garlic, sun-dried tomatoes, basil, salt, pepper, Italian seasoning, fennel seeds and maple syrup until well combined. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Once ready to cook, divide into six portions and then shape each into a thin patty. Set a large griddle pan over moderate heat. Grease with cooking spray and then add the patties. Cook until browned, about 3 to 4 minutes, flip over and continue to cook for another 3 to 4 minutes on the second side. Top with cheese and allow to melt.
- To assemble, toast the English muffins, if desired. In a small bowl, mix together the mayo and pesto. Spread the tops and bottoms of the muffins with the pesto mayo. Top with a chicken sausage patty, tomato slice, egg, and basil. Sandwich together and serve. Enjoy!
