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Preheat oven to 350 F.
Whisk together eggs & milk, scallions, ½ teaspoon salt & some black pepper.
Line a rimmed baking sheet with parchment paper, and grease.
Pour the eggs into the baking sheet and bake for about 15 minutes until eggs are fully set.
Use the back of a glass to cut into circles (or slice into rectangles).
Halve your English muffins.
Spread butter on each and bake for 6-8 minutes until just lightly toasted.
In a large bowl, add ground chicken, hot honey, garlic powder, onion powder, smoked paprika, 1 tsp salt & a pinch or two of black pepper.
Mix together until everything is combined, taking care not to over mix.
In a large skillet on medium heat, coat the bottom of the pan with olive oil.
Form the chicken mixture into ½-inch thick patties that are the width of your English muffin.
Add to the pan and cook for 5 minutes on each side.
Assemble your sandwiches by adding a slice of cheese onto one half of an English muffin and topping with the sausage, egg, and remaining half of English muffin.
To store your sandwiches, wrap in parchment paper and place in freezer-safe bags.
To reheat: thaw in the fridge the night before, unwrap, and then bake at 400 F for 10 minutes.
From frozen, it’s closer to 25 minutes.