Prepare the Chicken:

• Season the chicken breasts with salt, pepper, paprika, and garlic powder (if using).

• Heat a skillet over medium heat and add the olive oil.

• Cook the chicken breasts for 5-7 minutes on each side, or until fully cooked through and golden brown. The internal temperature should reach 165°F (75°C).

• Once cooked, remove from the skillet and let rest for a few minutes. Then, slice the chicken into thin strips or pieces.

Cook the Eggs:

• In a small bowl, crack the eggs and whisk them together with a pinch of salt and pepper.

• In the same skillet (or a separate one), melt the butter over medium heat.

• Pour in the beaten eggs and scramble them gently until fully cooked and fluffy (about 2-3 minutes). Set aside.

Toast the Buns:

• Slice the sandwich buns in half and butter the cut sides.

• Toast them in the skillet or under the broiler for a couple of minutes until they’re golden and crispy.

Assemble the Sandwich:

• On the bottom half of each toasted bun, layer a slice of cheese, followed by a portion of the scrambled eggs.

• Add a generous amount of sliced chicken on top of the eggs.

• If using, add lettuce or spinach, and sliced tomato for extra freshness.

• Top with hot sauce or ketchup for some extra flavor, if desired.

• Place the top half of the bun on the sandwich.

Serve:

• Serve your Egg & Chicken Breakfast Sandwich warm and enjoy a hearty, protein-packed start to your day!