Easy Chicken Breakfast Sandwich recipe -- My Copycat Chick fil a twist

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

biscuits

🥗Healthier: whole wheat biscuits

💰Cheaper: store-bought biscuits

Whole wheat biscuits add fiber.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

hot sauce

🥗Healthier: sriracha

💰Cheaper: ketchup

Sriracha offers a similar flavor with less heat.

Prepare the Texas petal sauce by mixing 1 tablespoon of mayonnaise, half a tablespoon of ketchup, a sprinkling of garlic powder, a little red pepper, 1 teaspoon of horseradish, and a pinch of paprika.

Taste the sauce and adjust seasoning if necessary, adding more garlic or reducing horseradish if desired.

Split the chicken breast in half and season both sides with garlic butter and seasoning.

Preheat the flat top grill on low and add avocado oil.

Cook the chicken until the internal temperature reaches 165°F, flipping as necessary.

In a separate area of the flat top, add butter and toast the english muffins until golden brown.

Crack eggs onto the grill, using the cooler side first, then move them to the warmer side to finish cooking.

Flip the eggs once the whites are set, cooking until done to your liking.

Assemble the sandwich by placing the toasted english muffin on the bottom, adding the chicken, cooked egg, and a slice of pepper jack cheese.

Top with the prepared Texas petal sauce and the other half of the english muffin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens