Make the sausage mixture. In a bowl, combine the ground chicken breast, ground chicken thigh, dried sage, lightly crushed fennel seed, salt, black pepper, garlic powder, onion powder, red pepper flakes, maple syrup, ground nutmeg, and ice-cold water. Mix gently until the ingredients are thoroughly combined. Do not overmix.

Rest the sausage mixture. Cover the bowl and refrigerate for at least 2–4 hours, preferably overnight. This allows the flavors to develop and makes the mixture easier to shape.

Prepare the ingredients as instructed.

Start the pumpkin oatmeal. combine the oats, unsweetened almond milk, pumpkin puree, freshly grated ginger, nutmeg, and pumpkin pie spice in a medium saucepan. Stir well and bring to a gentle simmer over medium heat.

Cook the oatmeal. Reduce the heat to low and cook for 5–7 minutes, stirring occasionally, until the oats are tender and the mixture is creamy. If the oatmeal becomes too thick, add a small splash of almond milk.

Add the spinach. Stir the spinach into the oatmeal during the final 1–2 minutes of cooking. Continue stirring until the spinach is wilted and incorporated.

Shape the sausage. Remove the sausage mixture from the refrigerator and divide it into equal portions, 1 portion per serving. Shape each portion into a small patty.

Cook the sausage. Heat a small amount of extra-virgin olive oil in a skillet over medium heat. Cook the patties for approximately 5–6 minutes per side, or until browned and the internal temperature reaches 165°F (74°C).

Cook the eggs. Heat a drizzle of olive oil in a nonstick pan over medium low heat. Crack in the eggs and cook sunny-side up over medium-low heat for approximately 3–4 minutes, until the whites are completely set and the yolks remain runny.

Brew and prepare the coffee to your liking.

Portion the pumpkin ginger oatmeal into a bowl(s). Place a sunny-side-up egg over top. Serve with chicken sausage patty, apple slices, cottage cheese, and coffee.