The breakfast sausage egg sandwich is a classic morning favorite. My take on the sausage breakfast sandwich is a simple yet satisfying combination of sausage, fluffy eggs, fresh greens, melted cheese, and bread.
Chef tips:
- I use a small baking tray, which is about 9.5” by 13”. If you don’t have this size, you can use a larger tray and add glass jars to fill out the rest of the area that’s not being used. Be sure to use a large enough piece of parchment paper so the liquid egg mixture stays within the desired area.
- This will keep in the fridge for up to 7 days.
- When forming the sausage, try to make this as flat and thin as possible before cooking. It will shrink in size, but tend to thicken if you don’t smash or press it down.
Reheating Recommendations:
- Toast in a convection oven or air fryer, or bake at 425F until hot, about 5-7 minutes.
- OR remove from foil, wrap in damp paper towel, microwave for 1 minute. (This will make for a softer, slightly soggier bun, but is faster and will do the job).
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Recipe:
PrintBreakfast Sausage Egg Sandwich
- Yield: 6 1x
Ingredients
Units
Scale
- 1 lb ground pork
- 1 teaspoon kosher salt
- 2 teaspoons brown sugar
- 2 tablespoons chopped sage
- 1/4 teaspoon black pepper
- 8 eggs
- 1/4 cup milk
- 1 large handful of spinach
- 6 ounces sharp white cheddar (6) 1 ounce slices
- 6 English muffins
Instructions
- Preheat the oven to 350F.
- Make the sausage. Mix the ground pork, chopped sage, salt, pepper, brown sugar. Form the mixture into 6 pieces that are 1/4″ thick by 2.5″ diameter rounds.
- Beat egg mixture with milk and kosher salt.
- Lay parchment on a small baking tray. Pour the egg mixture into sheet tray, filling half way up. Add the spinach to the egg mixture – the spinach will shrink as it cooks.
- Bake the egg mixture at 350F for 10-12 minutes.
- During the last minute (the top should be fully solid at this point), add the cheese.
- Cool and slice egg mixture into 2.5″ squares.
- While the eggs are cooking in the oven, sear sausage on medium high heat, about 3 minutes on each side or until the inside reaches 150F.
- Cool all ingredeints and assemble. Cut the English muffin in half and add a piece of the egg and a sausage.
- Wrap with aluminum foil and store in the refrigerator.
- Reheat in the toaster oven at 400F for 5-7 minutes, or until hot. * alternatively, you can remove foil, wrap in a damp paper towel, and microwave for 1 minute. This works, but the English muffin becomes a bit soft. Toasting in oven is recommended.
Notes
- I use a small baking tray, which is about 9.5” by 13”. If you don’t have this size, you can use a larger tray and add glass jars to fill out the rest of the area that’s not being used. Be sure to use a large enough piece of parchment paper so the liquid egg mixture stays within the desired area.
- This will keep in the fridge for up to 7 days.
- When forming the sausage, try to make this as flat and thin as possible before cooking. It will shrink in size, but tend to thicken if you don’t smash or press it down.
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