Description

These vibrant breakfast sandwiches feature fluffy scrambled eggs infused with fresh green onions, layered with a savory, perfectly cooked turkey sausage patty, and nestled between golden, griddled English muffins. A creamy, subtly spicy chipotle mayonnaise drizzles over each stack, offering a delightful balance of heat and richness. This dish combines satisfying textures and bold flavors, making it an inviting option for any brunch spread.

Ingredients

Scale

4 English muffins, split
8 large eggs
2 tablespoons milk or cream
1 tablespoon unsalted butter or oil, divided
4 pre-cooked turkey sausage patties (or plant-based alternative)
2 green onions, thinly sliced, divided
Salt, to taste
Black pepper, to taste
For the Chipotle Mayonnaise:
1/2 cup mayonnaise
1–2 chipotle peppers in adobo sauce, minced (adjust to spice preference)
1 teaspoon adobo sauce from the can
1 tablespoon fresh lime juice

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Instructions

**Prepare the Chipotle Mayonnaise:** In a small bowl, combine the mayonnaise, minced chipotle peppers, adobo sauce, and lime juice. Whisk until smooth. Taste and adjust spice or tanginess as desired. Set aside.
**Cook the Sausage Patties:** Heat a non-stick skillet over medium heat. Cook the turkey sausage patties according to package directions until heated through and lightly browned, about 2-3 minutes per side. Remove from skillet and set aside.
**Scramble the Eggs:** In a medium bowl, whisk the eggs with milk or cream, half of the sliced green onions, salt, and pepper until well combined.
Melt 1/2 tablespoon of butter or oil in the same skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are set but still moist and fluffy. Remove from heat.
**Griddle the English Muffins:** Wipe the skillet clean if necessary. Melt the remaining 1/2 tablespoon of butter or oil over medium heat. Place the split English muffins cut-side down in the skillet and toast until golden brown and slightly crispy, about 2-3 minutes.
**Assemble the Sandwiches:** Place the bottom halves of the toasted English muffins on serving plates. Top each with a generous portion of scrambled eggs, followed by a turkey sausage patty. Drizzle generously with the prepared chipotle mayonnaise. Place the top halves of the English muffins on top. Garnish with the remaining sliced green onions and serve immediately.

Notes

Adjust the amount of chipotle peppers in the mayonnaise to suit your preferred level of spice.

For an extra layer of flavor, add a slice of cheddar or Monterey Jack cheese to the sandwich while the sausage patty is still warm.

These sandwiches are best enjoyed fresh, but the chipotle mayonnaise can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Consider using brioche buns or toasted sourdough for a different bread base.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 520
Fat: 31g
Carbohydrates: 38g
Protein: 24g