Breakfast Sandwiches Recipe

Form/heat sausage

If using sausage links, remove casings and form into six 3–3.5 inch thin patties. If using preformed patties, skip forming. Heat a large nonstick or cast-iron skillet over medium heat for 1–2 minutes until hot.

Add 1 tablespoon butter or a light coating of oil to the pan. Add sausage patties in a single layer without crowding. Cook 3–4 minutes per side (total 6–8 minutes) until browned and cooked through (internal temp 160°F / 71°C for pork). Transfer cooked patties to a plate and tent with foil to keep warm.

Scrambled or folded eggs for sandwiches

Whisk the 6 eggs with 3 tablespoons milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a bowl until combined and slightly frothy. Wipe the skillet clean or use a second nonstick pan; heat over medium-low and add 1 tablespoon butter. Pour the eggs in and let them sit 10–15 seconds, then gently stir with a spatula, pulling set eggs from the edges toward the center. Cook slowly until soft curds form, removing from heat when slightly underdone (carryover will finish). For folded/flat eggs: instead of stirring, pour beaten eggs into a well-buttered 8-inch skillet, tilt to spread, cook 1–2 minutes until set, then flip briefly and slide onto a cutting board and fold to sandwich size.

If you prefer a round egg that fits the muffin exactly, use an egg ring or a cleaned tuna-can ring: spray ring with oil, crack one egg into it and cook over medium-low until set, flipping once if desired.

While eggs finish, split the 6 English muffins and toast them until golden. Spread about 1 teaspoon mayonnaise or softened butter on the toasted cut sides.

Place a slice of cheddar on the bottom half of each muffin. On top of the cheese, place one warm sausage patty, then the cooked egg (scrambled or round). The heat will gently melt the cheese. If you like, add a few drops (about 1 teaspoon) of hot sauce to the egg or sausage before topping with the other muffin half.

Close sandwiches, wrap in parchment or foil if storing/transporting, and let rest 1–2 minutes for cheese to melt fully.

Garnish with chopped chives or parsley if desired. Serve warm. Store any extra sausage patties and eggs in an airtight container in the refrigerator for up to 3 days; reheat gently in a covered skillet or microwave and assemble fresh.