Sausage Patty & Eggs Recipe

Prepare sausage mix

In a medium bowl, combine the ground pork (or bulk breakfast sausage) with kosher salt, black pepper, dried sage, dried thyme, and brown sugar. Mix gently with your hands until seasonings are evenly distributed; avoid overworking so the patty stays tender.

Form patty

Divide the mixture into a single large patty about 4–5 inches in diameter and roughly 3/4 inch thick (or two smaller patties if preferred). Press the center slightly to make a shallow dimple so the patty cooks evenly.

Cook patty

Heat a 10-inch skillet over medium heat and add 1 tablespoon vegetable oil. When the oil shimmers, add the patty. Cook without moving for 4–5 minutes until a deep golden-brown crust forms on the bottom. Flip and cook another 3–5 minutes until the internal temperature reaches 160°F (71°C). If the patty browns too fast, reduce heat to medium-low and cover for the final 1–2 minutes to ensure doneness.

Rest patty

Transfer the cooked patty to a plate and tent loosely with foil. Let rest for 2–3 minutes while you cook the eggs; this keeps juices in the patty.

Choose style

Decide how you want the eggs cooked (fried over-easy/over-medium/over-hard, scrambled, or sunny-side-up). The following gives one method for fried eggs and one for scrambled.

Fried eggs (over-easy/medium/hard or sunny-side-up)

Wipe the skillet used for the patty with a paper towel if it's too greasy, leaving a thin film for flavor. Reduce heat to medium-low and add 1 tablespoon unsalted butter. When butter foams, crack 3 eggs into a small bowl (one at a time) and gently slide into the skillet leaving space between them. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. For sunny-side-up: cook 2–3 minutes until whites are set but yolks are runny. For over-easy: once whites are mostly set, carefully flip each egg and cook 15–30 seconds for runny yolk. For over-medium: flip and cook 45–60 seconds for slightly set yolk. For over-hard: flip and cook 1–2 minutes until yolk is fully set. Remove eggs with a spatula and place on plate with sausage patty.

Scrambled eggs

If you prefer scrambled: crack the eggs into a bowl, add 1 tablespoon water or milk (optional for fluffiness), and whisk until blended. Heat the skillet over medium-low and add 1 tablespoon butter. When butter foams, pour eggs in. Let them sit 10–15 seconds, then use a spatula to gently push cooked edges toward the center, forming large curds. Continue folding until eggs are mostly set but still slightly glossy, 1–2 minutes. Remove from heat (eggs will finish setting) and season with salt and pepper to taste.

Plate the rested sausage patty and top or place next to the cooked eggs. Garnish with chopped parsley if using and offer hot sauce or ketchup on the side.

Serve immediately with toast, biscuits, or breakfast potatoes as desired. Estimated serving is one hearty portion.