In a medium bowl or airtight container, whisk together the almond milk, chia seeds, flax seed, maple syrup (or honey), and protein powder until smooth. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate overnight. In the morning, portion the pudding into bowls. Sprinkle it with cinnamon and top with the mixed berries.

Brew and reare the coffee to your liking.

In a bowl, combine the ground chicken breast, ground chicken thigh, sage, fennel seed, salt, black pepper, garlic powder, onion powder, red pepper flakes, maple syrup, olive oil, and nutmeg. Mix until just combined and form into patties.

Heat a lightly oiled skillet over medium heat. Cook the sausage patties on both sides, until browned to an internal temperature of 165°F (74°C). Set aside.

Toast the protein buns.

In a bowl, beat the eggs, egg whites, and cottage cheese. Heat the olive oil in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook gently, stirring occasionally until softly set. Remove from the heat Season with black pepper.

Assemble the sandwich by placing a chicken sausage patty on the bottom half of the bun. Portion the scrambled eggs on top and finish with the top bun.

Serve the breakfast sandwiches with Shaleia's Chia Seed Pudding and coffee.