Chicken Breast Prep

1. Pat chicken breast dry. Next, slice each chicken breast in half into two pieces horizontally. There should be 6 pieces total. Then, place each piece into a plastic zip bag or cover with plastic wrap, one at a time. Use a blunt object and gently flatten each piece to be even in thickness, about ¼ to ½ inch thick. Set aside.

2. In a bowl, add in olive oil then add in salt, black pepper, garlic powder, Italian seasoning, and smoked paprika. Mix the oil and the spices together well. Then, add all of the chicken breast pieces to the bowl and fully coat in the spice mixture. Cover the bowl and refrigerate for at least 1 hour up to 24 hours.

Cook Chicken Breast

3. Heat a grill pan or a skillet of choice to medium-high heat. Once hot, grease the grill pan or add about 2 tablespoons of oil to the skillet. Once the oil is hot, it can easily move around the skillet and shimmers, add in the chicken breast about 3 pieces at a time. Cook the chicken breast for about 4 to 5 minutes on each side until browned, then flip over and cook for an additional 4 to 5 minutes until browned and fully cooked. Repeat until all chicken breast are cooked. Set aside on a plate when done.

Cook Egg White

4.  Heat a skillet to medium-low heat, then add in about 1 tablespoon of oil. Then, add in one large egg white, or whole egg if you choose. Season the egg with salt and black pepper to taste. Cook for about 1 to 2 minutes until browned, then flip over and cook for another 1 to 2 minutes until browned. Remove from the skillet and fold the egg into a square-like shape. Repeat for all egg whites.

Sandwich Assemble

5. Toasting the muffins is optional. To toast the muffins, slice the muffins in half then lightly brush the insides of each piece with melted butter. Heat a skillet to medium heat, then place the muffins into a skillet inside-down and toast for about 1 minute until browned then remove from the skillet. Repeat for each muffin.

6. Assemble the muffins as desired with a slice of cheese, chicken breast, and egg. Serve and enjoy.

Storage and Reheating 

7. To store, I recommend individually wrapping each sandwich  in parchment paper then place in an airtight container or plastic zip bag. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Air Fryer: Preheat the air fryer to 350°F (180°C) for 5 minutes. If the sandwiches are wrapped in parchment paper, keep them wrapped and cook for 10 to 12 minutes, until the muffins are soft and the eggs and sausage are heated through. If wrapped in plastic wrap, unwrap them before air frying.

Oven: Preheat the oven to 350°F (180°C). Remove the sandwich from the parchment or plastic wrap. Place sandwiches on a rack-topped baking sheet and bake for 12 to 15 minutes, until the muffins are soft and the eggs and sausage are heated through.

Microwave: Keep the sandwiches in from the parchment wrap but remove wrap from plastic wrap if in plastic. Microwave the sandwiches for about 3 minutes, until the muffins are soft and the eggs and sausage are heated through. The timing may vary depending on your microwave, so recommend checking them after the 2-minute mark and proceeding as needed.