The Ultimate Breakfast Sandwich
One of the things I love about sandwiches is that they are an anytime food! Who doesn’t love a breakfast sandwich to start the day? This breakfast sandwich is my take on a sausage, egg, and cheese. It’s simple to make, but I’ll show you some ways to take it next level!
What Goes Into Our Breakfast Sandwich
This breakfast sandwich starts with fabulous sausage. While many people might go with pre-cooked sausage, we used raw sausage for this sandwich. I love Porter Road Sausage so much, so that’s my go to choice for this sandwich! We went with the hot links, but you can use whatever your favorite kind is.
For the bread, we used English Muffins. You can use whatever you prefer, but who doesn’t love a breakfast sandwich on an English Muffin? By the way, as a gluten free gal, I’m always searching for great GF bread options, and I love the gluten free English Muffins from Trader Joe’s! I was truly blown away by how good they are.
Then, we just need some eggs and cheese! I used mild cheddar for the breakfast sandwich because I didn’t want anything too overpowering. I scrambled up the eggs, but have fun making the eggs in whichever way you like! Finally, I topped everything with Marinated Onions and chives for some extra deliciousness.
How to Make Your Breakfast Sandwich
If you’re cooking raw sausage, heat oil in a nonstick skillet and add the sausages. Cook them until browned, about 10 minutes. At this point, the skin should be crispy but the inside will not be fully cooked. Cut the sausages lengthwise and put them back in the pan for another 6-8 minutes until cooked.
Toast up your english muffins and start cooking your eggs. My secret to super fluffy eggs is whisking them in the blender before cooking. Add them to your pan and stir constantly with a spatula until you have the eggs just about set. Add salt and pepper and divide them into two piles for your sandwiches. Place your cheese on top of each pile and cover the pan with a lid.
Butter the English muffins and place the eggs and cheese on the bottom section. Sprinkle with chives. On the other side, place the sausages and top with Marinated Red Onions. Close sandwich and you are ready to enjoy!
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This breakfast sandwich is taking your sausage, egg, and cheese to the next level! It’s the perfect weekend brunch treat for the whole family.
1 tablespoon extra-virgin olive oil
1 package of Porter Road Hot Italian Links or your favorite sausage
2 English muffins
4 large eggs
2 to 4 tablespoons unsalted butter, divided
Freshly ground black pepper
2 to 4 slices mild cheddar cheese
1 tablespoon finely chopped chives
In a large nonstick pan, heat the olive oil over medium heat. Add the sausages and cook until deeply browned, turning them occasionally, for about 10 minutes. Once their skins have crisped, remove them from the pan and slice them open. Place them back in the pan cut-side down to continue to cook until fully cooked, 6 to 8 minutes.
Remove from the pan and cut in half.
Note: If you have a precooked sausage, just heat them up.
Toast your English muffins. Set aside.
Whisk the eggs in a blender to get them extra fluffy. In a medium nonstick pan over medium heat, melt 2 tablespoons of butter. Pour in the eggs and cook, stirring constantly with a spatula.
Once the eggs are starting to set but are not yet fully cooked, add a sprinkle of salt and pepper. Divide the egg into two portions in the pan. Place the slices of cheese on top off each portion and cover with a lid, for the egg to fully cook and the cheese to melt.
Butter the English muffins and place the eggs and cheese on the bottom section. Sprinkle with chives. On the other side, place the sausages and top with Marinated Red Onions. Close sandwich and enjoy!
Keywords: breakfast sandwich