Toast your English Muffins & allow them to cool while you get everything else ready.  Start out by cooking your Follow Your Heart vegan egg according to package instructions.  You'll need about 1/4 cup of cooked egg for each sandwich, so keep that in mind when measuring out amounts!  

While the egg is cooking, you can start your turkey sausage patties.  Take the 2 patties that come in the pack, split them in half, and form 4 English muffin sized patties (alternatively you can use any vegan breakfast sausage you'd like, just follow cooking instructions on the package).  Mix together your salt, black pepper, smoked paprika, ground fennel, and garlic granules & sprinkle over both sides of each patty.  Right after your last flip, add a slice of vegan pepper jack cheese over each patty and cover to let the cheese melt a bit. 

Add your coconut oil to a skillet over medium heat, once hot- add in your 4 sausage patties.  Allow them to get brown on each side, cooking for about 4-5 minutes total.  

While your egg / sausage cooks, you can make the aioli.  Add your vegan mayo to a bowl.  Take one chipotle pepper out of the can, remove the seeds if any, and chop / mash essentially into a paste.  Add that, along with your pickled jalapeño brine, and adobo sauce into the mayo.  Mix very well.  You can add more chipotle or adobo sauce to your liking. 

To assemble, take your English muffin and spread the chipotle aioli on both sides.  Take the bottom half & add 1 sausage patty with cheese.  Then top with roughly 1/4 cup of the vegan egg, & a generous amount of pickled jalapeño slices.  Add your top half of the English muffin and you're ready to dig in!