13 Flavorful Chicken and Breakfast Sausage Recipes

Dive into a world of savory comfort with these 13 recipes that cleverly combine chicken and breakfast sausage. From quick skillet meals to hearty casseroles, these flavor-packed dishes are perfect for busy weeknights or leisurely weekends. Get ready to impress your family with minimal effort and maximum taste!

Chicken and Sausage Breakfast Skillet

Looking for a hearty breakfast that keeps you full all morning? This chicken and sausage skillet delivers savory goodness with crispy potatoes and runny eggs.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main

• Chicken thighs – 1 lb
• Smoked sausage – 8 oz
• Potatoes – 2 medium
• Bell pepper – 1
• Onion – 1
• Eggs – 4
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Paprika – 1 tsp
• Garlic powder – ½ tsp

Instructions

1. Dice potatoes into ½-inch cubes. Toss with 1 tbsp olive oil, salt, pepper, and paprika.
2. Heat a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and tender, about 12-15 minutes. Tip: Don't overcrowd; cook in batches if needed.
3. While potatoes cook, slice sausage into rounds and dice chicken into bite-sized pieces. Season chicken with garlic powder, salt, and pepper.
4. Push potatoes to one side of skillet. Add remaining 1 tbsp olive oil. Add chicken and sausage. Cook until browned on all sides, about 5-7 minutes.
5. Add diced bell pepper and onion. Cook until softened, about 3-4 minutes. Tip: Use a wooden spoon to scrape up any browned bits for extra flavor.
6. Make four wells in the mixture. Crack an egg into each well. Cover skillet, reduce heat to low, and cook until eggs are set to your liking, about 4-5 minutes for runny yolks. Tip: For firmer eggs, cook uncovered an additional 1-2 minutes.

Serve this skillet straight from the pan with hot sauce or ketchup. The combination of crispy potatoes, juicy chicken, and runny eggs makes every forkful satisfying. Perfect for weekend brunch or meal prep.

Smoky Chicken Sausage Breakfast Burrito

Keep your mornings bold with this Smoky Chicken Sausage Breakfast Burrito. It's packed with scrambled eggs, savory chicken sausage, and melted cheese in a warm flour tortilla. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Burrito

• Flour tortillas (10-inch) – 4
• Large eggs – 6
• Milk – 2 tbsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp
• Smoked chicken sausage, sliced – 8 oz
• Butter – 1 tbsp
• Shredded cheddar cheese – 1 cup
• Salsa – ½ cup

Instructions

1. In a bowl, whisk together eggs, milk, salt, and pepper until combined.
2. Melt butter in a large nonstick skillet over medium heat. Add sliced chicken sausage and cook until browned, about 3–4 minutes. Remove sausage from skillet and set aside. (Tip: Use pre-cooked sausage to save time.)
3. Reduce heat to medium-low. Pour egg mixture into the skillet and cook, stirring gently, until soft curds form, about 3–4 minutes. Remove from heat while still slightly moist; residual heat will finish cooking. (Tip: For fluffier eggs, stir in a small pat of butter at the end.)
4. Warm tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or microwave for 10 seconds each. (Tip: Wrap tortillas in a damp paper towel before microwaving to keep them pliable.)
5. Divide scrambled eggs among the tortillas. Top with cooked sausage, shredded cheese, and salsa.
6. Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito. Serve immediately. (Tip: For meal prep, wrap each burrito in foil and reheat in a 350°F oven for 10 minutes.)

Every bite delivers smoky, savory goodness with a pop of salsa. Enjoy with extra hot sauce or a side of fresh fruit. Perfect for a grab-and-go breakfast.

Chicken and Sausage Hash

Your kitchen needs this hash – crispy browned chicken and sausage with caramelized potatoes and onions, topped with eggs for a complete meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Russet potatoes – 2 medium
• Cooked chicken – 1 cup
• Smoked sausage – 8 oz
• Onion – 1 medium
• Vegetable oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Large eggs – 4

Instructions

1. Dice potatoes into ½-inch cubes. Pat dry with paper towels to remove moisture – this ensures crispiness.
2. Heat oil in a large skillet over medium-high heat until shimmering.
3. Add sausage slices in a single layer; cook without moving for 3 minutes until browned. Flip and cook 1 minute. Transfer to a plate.
4. Add potatoes and diced onion to the skillet. Spread in an even layer; cook undisturbed for 5 minutes to develop a golden crust. Tip: Resist stirring – patience yields browning.
5. Flip potatoes and stir once. Continue cooking another 5 minutes, stirring occasionally, until potatoes are tender and deeply browned.
6. Return sausage and add chicken to the skillet. Season with salt and pepper. Cook, stirring, for 2 minutes until everything is hot and crispy.
7. In a separate nonstick pan over medium heat, fry eggs sunny-side up until whites are set but yolks are runny, about 3 minutes.
8. Divide hash among plates and top each with a fried egg.

Hash is crisp on the bottom, tender inside. The smoky sausage and juicy chicken keep every bite interesting. Serve it straight from the skillet or pile it on toast for a hearty breakfast.

Sweet and Spicy Chicken Sausage Bowl

Joyfully, one bowl packs sweet heat and savory satisfaction. This Sweet and Spicy Chicken Sausage Bowl layers juicy chicken, smoky sausage, caramelized pineapple, and fresh jalapeño over rice, all drizzled with a tangy glaze.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Cooked rice – 4 cups
• Chicken breast – 1 lb
• Chicken sausage – 8 oz
• Pineapple chunks – 1 cup
• Jalapeño – 1
• Garlic – 2 cloves
• Vegetable oil – 2 tbsp
• Soy sauce – 3 tbsp
• Honey – 2 tbsp
• Sriracha – 1 tbsp
• Lime juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Cook rice according to package directions if not already cooked. Tip: use day-old rice for better texture.
2. Dice chicken breast into bite-sized pieces. Slice sausage into thin rounds. Mince garlic. Slice jalapeño into rings.
3. Heat oil in a large skillet over medium-high heat. Add chicken and sausage; cook until chicken is golden and sausage is browned, about 5–6 minutes. Tip: high heat gives a good sear.
4. Add garlic and jalapeño; cook for 1 minute until fragrant.
5. Add pineapple chunks; cook for 2 minutes until caramelized.
6. In a small bowl, whisk together soy sauce, honey, sriracha, and lime juice to make glaze. Tip: adjust sriracha for heat preference.
7. Pour glaze over the mixture; stir to coat. Cook for 1–2 minutes until sauce thickens slightly.
8. Season with salt and pepper. Serve over rice. Garnish with additional jalapeño or green onion if desired.

Mouthwatering contrasts define this bowl: sweet pineapple against spicy jalapeño, tender chicken with crisp sausage. The glossy glaze ties everything together. Serve with a cold beer or iced tea for a perfect weeknight dinner.

Cheesy Chicken and Sausage Casserole

One-dish comfort food doesn't get easier than this cheesy chicken and sausage casserole. It's perfect for brunch or dinner and can be prepped the night before.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• Cooked chicken, shredded – 2 cups
• Smoked sausage, sliced – 1 lb
• Large eggs – 8
• Whole milk – 2 cups
• Shredded cheddar cheese – 2 cups
• Shredded mozzarella cheese – 1 cup
• Day-old bread cubes – 6 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Butter – for greasing

Instructions

1. Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
3. Add shredded chicken, sliced sausage, cheddar cheese, mozzarella cheese, and bread cubes. Stir until everything is evenly coated.
4. Pour mixture into the prepared dish. Cover and refrigerate overnight if prepping ahead. (Tip: using day-old bread helps absorb the custard better.)
5. Preheat oven to 350°F.
6. Bake uncovered for 45 minutes or until the top is golden and the center is set. (Tip: if the top browns too quickly, cover loosely with foil halfway through.)
7. Let the casserole rest for 10 minutes before slicing. (Tip: this allows the layers to set, making slices cleaner.)

A hearty, all-in-one casserole that's great for feeding a crowd. Serve with a side salad or fresh fruit for a complete meal.

Chicken Sausage and Egg Muffins

Perfect for meal prep, these chicken sausage and egg muffins are packed with protein. Ready in under 30 minutes, they’re a grab-and-go breakfast win.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Main

• Chicken sausage – 1 cup, diced
• Eggs – 6 large
• Bell peppers – ½ cup, diced
• Cheddar cheese – 1 cup, shredded
• Milk – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cooking spray – for greasing

Instructions

1. Preheat oven to 350°F. Generously spray a 12-cup muffin tin with cooking spray. Tip: Use silicone liners for zero stick.
2. In a large bowl, whisk eggs, milk, salt, and pepper until frothy.
3. Fold in diced chicken sausage, bell peppers, and shredded cheddar until evenly combined.
4. Divide mixture evenly among muffin cups, filling each about ¾ full.
5. Bake 18–20 minutes until golden brown and a toothpick inserted in center comes out clean. Tip: Rotate pan halfway for even cooking.
6. Let cool in pan 5 minutes, then run a knife around each muffin to release. Tip: They pop out easiest when still warm.
7. Serve immediately or refrigerate in an airtight container up to 5 days.

The tops are lightly browned and the interior is fluffy and tender. Try them with a dollop of salsa or reheat for a quick protein-packed breakfast.

Herb-Roasted Chicken with Breakfast Sausage

Got a sheet pan? This herb-roasted chicken and sausage combo is dead simple. Juicy thighs and savory breakfast links get a bold rosemary-thyme treatment.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

Main Ingredients

• Chicken thighs (bone-in, skin-on) – 1½ lbs
• Breakfast sausage links – 8 oz
• Olive oil – 2 tbsp
• Garlic cloves – 3, minced
• Fresh rosemary – 1 tbsp, chopped
• Fresh thyme – 1 tbsp, leaves stripped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels. Season with salt and pepper.
2. In a large bowl, mix olive oil, minced garlic, chopped rosemary, and thyme leaves.
3. Add chicken thighs and sausage links to the bowl. Toss to coat evenly.
4. Arrange chicken skin-side up and sausages on a rimmed baking sheet. Do not overcrowd.
5. Roast for 35–40 minutes, until chicken reaches 165°F and sausage is browned.
6. Let rest 5 minutes before serving.

O the aroma! The crispy skin gives way to tender, juicy meat. Serve with crusty bread to soak up the pan juices.

Chicken and Sausage Gravy over Biscuits

Some comfort foods hit different on a rainy Sunday. This chicken and sausage gravy over biscuits is one of them. It’s hearty, creamy, and comes together in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Canned biscuits (8 count) – 1 can
• Chicken breast, cooked and shredded – 2 cups
• Breakfast sausage, crumbled – 1 lb
• Unsalted butter – 2 tbsp
• All-purpose flour – ¼ cup
• Whole milk – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp

Instructions

1. Cook sausage in a large skillet over medium heat until browned and crumbled, about 5 minutes. Remove with slotted spoon, leaving drippings.
2. In same skillet, melt butter over medium heat. (Tip: Don't let butter burn; it will affect gravy taste.)
3. Whisk in flour and cook for 1 minute, stirring constantly. (Tip: This roux step is key for thickening—don't skip it.)
4. Slowly pour in milk while whisking continuously to prevent lumps.
5. Add salt, pepper, and garlic powder. Bring to a simmer, stirring often, until gravy thickens, about 3–4 minutes.
6. Stir in shredded chicken and cooked sausage. Cook 2 more minutes until heated through. (Tip: Use rotisserie chicken to save time.)
7. Meanwhile, bake biscuits according to package directions.
8. Split biscuits and ladle gravy over top.

Pour it over warm, flaky biscuits and watch it soak into every layer. The creamy gravy paired with savory sausage and tender chicken is pure comfort. Serve it for breakfast, brunch, or a quick weeknight dinner.

Asian-Inspired Chicken Sausage Stir-Fry

Dinner doesn't get faster than this Asian-inspired chicken sausage stir-fry. It's a quick weeknight meal with minimal prep and bold flavor. Ready in under 20 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Vegetable oil – 1 tbsp
• Chicken sausage – 1 link, sliced
• Boneless skinless chicken breast – 1, thinly sliced
• Broccoli florets – 2 cups
• Garlic – 2 cloves, minced
• Fresh ginger – 1 tbsp, grated
• Soy sauce – 3 tbsp
• Cooked rice – for serving

Instructions

1. Cook rice according to package directions; set aside.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Tip: Wait until the oil is hot to prevent sticking.
3. Add sliced chicken sausage and stir-fry until browned, about 2 minutes. Remove to a plate.
4. Add sliced chicken breast to the wok. Cook, stirring constantly, until no longer pink, about 3 minutes. Tip: slice chicken thin for quick cooking.
5. Remove chicken to plate with sausage.
6. Add broccoli florets to wok. Stir-fry 2 minutes, then add 2 tablespoons water and cover to steam for 1 minute. Tip: covering helps broccoli cook through while staying crisp.
7. Uncover and push broccoli to one side. Add minced garlic and grated ginger to the empty space. Cook 30 seconds until fragrant.
8. Return cooked chicken and sausage to wok. Add soy sauce. Toss everything together for 1 minute until heated through.
9. Serve immediately over rice.

Every bite packs a punch of savory soy and spicy ginger. The sausage adds a nice chew while the chicken stays tender. Serve over fluffy rice or noodles for a complete meal.

Chicken and Sausage Breakfast Pizza

Jazz up your morning with this breakfast pizza. It combines a crispy crust with fluffy eggs, savory chicken, and sausage. Topped with gooey mozzarella and fresh green onions, it's a hearty start.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Crust and Toppings

• Pre-baked pizza crust (12-inch) – 1
• Cooked chicken breast, diced – 1 cup
• Cooked breakfast sausage, crumbled – ½ cup
• Large eggs – 6
• Shredded mozzarella cheese – 1 ½ cups
• Green onions, sliced – ¼ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Place pizza crust on a baking sheet.
2. In a bowl, whisk eggs with salt and pepper. Set aside.
3. In a nonstick skillet over medium heat, add olive oil. Pour in eggs and cook, stirring gently, until just set but still moist. Transfer to a plate. Tip: Keep eggs soft—they'll firm up in the oven.
4. Spread scrambled eggs evenly over pizza crust. Top with diced chicken and crumbled sausage. Sprinkle mozzarella on top.
5. Bake for 10-12 minutes until cheese is melted and bubbly. For a crispier crust, place crust directly on oven rack.
6. Remove from oven, let cool 2 minutes. Sprinkle sliced green onions over top. Slice and serve. Tip: Letting it rest prevents toppings from sliding off.

Bite into layers of crunch, creamy eggs, and savory meat. The green onions add a fresh pop. Serve with hot sauce for a kick.

Smoked Chicken Sausage and Grits

Versatile and comforting, this smoked chicken sausage and grits dish brings Southern flavors to your weeknight table. Creamy cheese grits meet smoky sausage and seared chicken for a protein-packed meal. It’s simple, satisfying, and ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Grits

• Grits – 1 cup
• Water – 2 cups
• Milk – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Sharp cheddar – 1 cup shredded

For the Chicken and Sausage

• Chicken breast – 1 lb, sliced thin
• Smoked sausage – 12 oz, sliced
• Olive oil – 1 tbsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Season chicken slices with garlic powder, ½ tsp salt, and ¼ tsp black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add sliced smoked sausage. Cook until browned, about 3 minutes per side. Remove and set aside.
4. In a medium saucepan, bring water, milk, and ½ tsp salt to a boil. Slowly whisk in grits to avoid clumps. (Tip: Whisking slowly prevents lumps from forming.)
5. Reduce heat to low and simmer, whisking often, for 15–20 minutes until thickened and creamy. (Tip: Don’t walk away – grits need constant stirring to prevent sticking.)
6. Remove grits from heat, stir in butter and cheddar cheese until melted. Season with ¼ tsp black pepper. (Tip: Let grits rest off heat for 2 minutes before serving to allow them to thicken further.)
7. Serve grits topped with chicken and sausage.

Your taste buds will thank you for this creamy, smoky, and savory combination. The grits are velvety, the sausage packs a punch, and the chicken stays juicy. Serve it for dinner or brunch – it’s a crowd-pleaser.

Chicken and Sausage Stuffed Peppers

You'll love this hearty, no-fuss dinner. Stuffed peppers filled with seasoned chicken, smoked sausage, rice, and tomato sauce bake until tender. Perfect for a weeknight meal.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• Bell peppers – 6 large
• Ground chicken – 1 lb
• Smoked sausage – 8 oz, sliced
• Cooked white rice – 1 cup
• Tomato sauce – 1 cup
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Shredded mozzarella cheese – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Italian seasoning – 1 tsp

Instructions

1. Preheat oven to 375°F. Cut tops off peppers and remove seeds and membranes. Set peppers upright in a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook onion and garlic until softened, about 3 minutes. Add ground chicken and sliced sausage; cook until chicken is no longer pink, breaking it up as it cooks. Drain excess fat.
3. Stir in cooked rice, tomato sauce, salt, pepper, and Italian seasoning. Remove from heat. (Tip: Use leftover rice to save time.)
4. Spoon filling into each pepper, packing gently but not overstuffing. Top each pepper with mozzarella cheese. (Tip: Overfilling can cause peppers to burst.)
5. Pour ½ cup water into the bottom of the dish. Cover tightly with foil and bake for 35 minutes. Uncover and bake 10 more minutes until cheese is bubbly and peppers are tender. (Tip: Use a deep dish to catch juices.)
6. Let rest 5 minutes before serving. The peppers will hold their shape better.

Just one bite and you’ll taste the perfect blend of smoky sausage and savory chicken. The peppers soften just enough while the cheese gets golden. Serve with a side salad or crusty bread for a complete meal.

Chicken Sausage and Egg Tacos

Zesty chicken sausage and fluffy scrambled eggs meet in a warm corn tortilla, topped with creamy avocado and a smoky chipotle crema. This breakfast taco comes together in under 20 minutes with minimal cleanup. Perfect for a quick morning win.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the tacos

• Corn tortillas (6-inch) – 8
• Chicken sausage (pre-cooked) – 4 links, sliced
• Eggs – 6 large
• Avocado – 1 medium, sliced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Butter – 1 tbsp

For the chipotle crema

• Sour cream – ¼ cup
• Mayonnaise – 2 tbsp
• Chipotle pepper in adobo – 1, minced
• Lime juice – 1 tsp
• Salt – pinch

Instructions

1. Make chipotle crema: In a small bowl, stir together sour cream, mayonnaise, minced chipotle pepper, lime juice, and salt until smooth. Set aside.
2. Slice chicken sausage into thin rounds.
3. Heat a large non-stick skillet over medium heat. Add sausage slices in a single layer (do not overcrowd). Cook until browned, about 3-4 minutes per side. Transfer to a plate. Tip: Use pre-cooked sausage to save time; browning adds flavor.
4. In the same skillet, melt butter over medium-low heat. Whisk eggs, salt, and pepper in a bowl. Pour into skillet. Gently scramble with a spatula until just set but still moist, about 2-3 minutes. Tip: Remove from heat slightly before they look done—carryover cooking finishes them.
5. Warm tortillas: Over a gas flame or in a dry skillet over medium-high heat, heat each tortilla for about 30 seconds per side until pliable and lightly charred. Tip: Charred spots add smoky flavor.
6. Assemble tacos: Place a portion of scrambled eggs on each tortilla. Top with sausage slices, sliced avocado, and a drizzle of chipotle crema.

With each bite, you get smoky heat from the crema, creamy avocado, and savory sausage against soft eggs and charred corn tortillas. Serve with extra lime wedges and hot sauce on the side for a customizable kick.

Conclusion

Here’s a hearty collection of 13 flavorful chicken and breakfast sausage recipes that will spice up your mornings. Try one tonight, then drop a comment with your favorite—and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.