In a large bowl, combine the ground chicken with black pepper, kosher salt, paprika, crushed red pepper flakes, rubbed sage, allspice, and brown sugar. Mix until evenly combined (don't overmix).

Heat a cast iron or non-stick skillet over medium heat. Form the chicken mixture into small patties and cook for 3-4 minutes on each side or until golden brown and fully cooked. Set aside.

Preheat the oven to 350°F. Lightly grease a baking dish.

In a medium bowl, whisk together the eggs, egg whites, whole milk, salt, and pepper until well combined.

Pour the egg mixture into the prepared baking dish and bake for 20-25 minutes, or until set in the center. Remove from the oven and let cool slightly before cutting into squares or rounds to fit the muffins. (I do squares because if you do rounds some of the eggs get wasted)

In a small bowl, stir together the honey and Lola’s hot sauce until smooth. Set aside.

Toast the English muffins until golden brown.

Add a baked egg square or round, followed by a chicken sausage patty.

Drizzle the hot honey generously over the sausage.

Place a slice of cheese on top of each sausage (bake a few minutes if you want your cheese melted).

Top with the other half of the English muffin to complete the sandwich.

Serve warm for a satisfying breakfast or wrap them individually for an easy, on-the-go meal.