Super-Sized Healthy Breakfast Sandwich

Ingredients

1/4 cup extra-virgin olive oil (EVOO), plus additional for drizzling
1 pound ground chicken breast
1/4 cup maple syrup
1 tablespoon poultry seasoning
Salt and black pepper
4 sandwich-sized English muffins
8 eggs, whites only, divided into 4 batches
4 tablespoons milk, divided (eyeball it)
1 cup super-sharp, aged cheddar cheese, shredded and divided

Yields: 4 servings

Preparation

Preheat broiler to high or toaster oven.

Preheat a large nonstick skillet over medium heat with two turns of the pan of EVOO.

In a mixing bowl, combine the ground chicken, maple syrup, poultry seasoning, salt and pepper. Score an X into the meat and form each section into 4 equal patties. Gently place the patties into the preheated skillet and cook on each side for 7-8 minutes, until there is no pink in the middle.

While the patties are cooking, preheat a small, 6-inch, nonstick skillet over medium-high heat and drizzle with about a tablespoon EVOO. In a medium-size mixing bowl, whisk together 2 egg whites and a splash of milk.

Season with some salt and pepper and pour into the preheated skillet. Stir the egg whites until they begin to firm up, about 2-3 minutes. Once there is very little raw egg white on top and you are able to flip the omelet, do so.

Layer the cheese on the top side while the other side is browning, cook for another minute then fold omelet into a half moon shape and in half again so it will fit your English muffin. Repeat with the other 3 eggs.

Split and toast the muffins under the broiler until golden brown. Remove from the broiler and begin assembly: Place the bottom of the muffin on a plate, top with the folded egg white-and-cheese omelet followed by a chicken-maple-sausage patty and put a lid on it! Repeat with the other muffins until all are completed. DELISH!!!