Egg, Sausage & Cheese Recipe

Cook and crumble sausage

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. If using sausage patties, break them into pieces; if using ground sausage, add it directly. Add diced onion if using. Cook, stirring and breaking up large pieces, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a plate lined with paper towels to drain excess fat. Wipe skillet if there is a lot of fat, leaving a thin film for flavor.

Whisk eggs

In a medium bowl, crack 8 large eggs and add 1 cup whole milk. Whisk until homogenous and slightly frothy. Add 1 teaspoon salt, 1 teaspoon black pepper, and 2 tablespoons chopped chives if using. Taste and adjust seasoning lightly — eggs will concentrate in flavor as they cook.

Scramble gently

Wipe the skillet used for sausage or use a clean nonstick skillet and melt 1 tablespoon butter over medium-low heat. Pour the egg mixture into the skillet. Let sit undisturbed for 15–20 seconds until edges begin to set. With a silicone spatula, gently push set edges toward the center while tilting the pan so uncooked eggs flow to the edges. Continue gently folding and stirring for 3–5 minutes until eggs are mostly set but still soft and slightly creamy (carryover heat will finish them). Remove from heat.

Mix in sausage and cheese

Return the drained, cooked sausage to the warm eggs in the skillet (or transfer eggs to a large bowl and combine). Sprinkle in 2 cups shredded sharp cheddar and fold gently until cheese melts into the eggs and sausage, about 1–2 minutes. Taste and adjust salt and pepper if needed.

Toast and assemble sandwiches

If making sandwiches, split and lightly butter 4 English muffins (or croissants/bagels) and toast in a separate skillet or toaster until golden. Divide the egg-sausage-cheese mixture into 4 equal portions (about 1/4 each) and spoon onto the toasted bottoms. Top with the muffin tops and serve immediately with hot sauce or ketchup on the side.

Serve as a platter

Alternatively, serve the mixture family-style on a platter with extra cheese and chives for garnish. Keeps well refrigerated for up to 3 days; reheat gently in a skillet over low heat or microwave in 30-second intervals, stirring between intervals.