Sausage Egg & Cheese Recipe

Toast and prep

Split the English muffin (or sandwich roll) and toast it lightly in a toaster or in a dry skillet over medium heat until edges are golden, about 2–3 minutes. Spread half of the butter on the cut sides while still warm so it melts in, reserving the other half for cooking the eggs if desired.

Cook sausage patties

Heat a nonstick or cast-iron skillet over medium heat. Add the two breakfast sausage patties (no additional oil needed if they render fat). Cook for 3–4 minutes per side, pressing gently with a spatula for even contact, until internal temperature reaches 160°F (71°C) and patties are browned. Transfer to a plate and keep warm.

Cook eggs (folded/omelet style)

Reduce skillet heat to medium-low and add remaining butter if the pan is dry. Crack both eggs into a small bowl and beat lightly with salt and pepper. Pour eggs into the skillet and let them set for 10–15 seconds, then using a spatula gently push cooked edges toward the center to let uncooked egg flow underneath. When eggs are mostly set but still slightly glossy (about 1–2 minutes), fold them in half over themselves to form a neat folded egg or use an egg ring if preferred for a round shape. Cook another 15–30 seconds to finish; avoid overcooking. For an alternate method, scramble quickly until just set.

Assemble sandwich

Place one sausage patty on the bottom half of the toasted muffin. Top the sausage with the folded egg, then place the cheddar slice on top of the hot egg so it softens and melts. Add the second sausage patty if you prefer meat both under and over the egg (or use a single patty). Close with the top muffin half. If using hot sauce or chives, drizzle or sprinkle now.

Finish and serve

If you like the cheese melted more, return the assembled sandwich to the warm skillet for 20–30 seconds with the seam side down and a lid on to trap heat. Cut in half if desired and serve immediately.

If using hot sauce, add 1 tsp (or to taste) inside the sandwich before closing. Sprinkle chopped chives or green onion over the egg for a fresh finish.