Breakfast Chicken and Egg Sausage Sandos

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Ingredients

For the wake-up burger sauce:

  • 1 cup Duke’s® mayonnaise
  • 1/4 cup Grey Poupon Dijon mustard
  • 1/4 cup Heinz® Simply Ketchup
  • 1/4 cup dill pickle juice
  • 1 teaspoon Cholula® original hot sauce or hot sauce of choice
  • 1/2 teaspoon P.S. Flavor!™ Creole Kitchen or Creole blend of choice

For the sandos:

  • 16 ounces ground chicken
  • 4 ounces roasted cremini mushrooms, finely diced
  • 2 tablespoons P.S. Flavor!™ Smokey Southern or smoked paprika, kosher salt and black pepper
  • 2 teaspoons ground sage
  • 1 tablespoon olive oil
  • 6 eggs
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen or Creole blend of choice
  • 6 ounces pepper jack cheese
  • 6 hamburger buns
  • 3 tablespoons wake-up burger sauce
  • 1 1/2 cups arugula, divided evenly

Directions

  1. For the sauce, mix all ingredients for the wake-up burger sauce and set aside.
  2. To make chicken sausage patties, combine ground chicken and mushrooms with Smokey Southern and sage. Form into six patties, flatten.
  3. Add oil to a large nonstick skillet and heat on medium. Add sausage patties and cook on both sides until caramelized and brown.
  4. Remove from pan and add eggs to fry, breaking yolk and seasoning with Creole seasoning or salt and pepper.
  5. Flip eggs when they begin to set. Top with cheese to melt. Remove from heat.
  6. Toast hamburger buns and add a teaspoon of wake-up burger sauce to both sides. 
  7. Add 1 cooked breakfast sausage patty, top with cheese-topped eggs and arugula.

https://www.cutco.com/learn/breakfast-chicken-an-egg-sausage-sandos