Build Your Own Breakfast Sandwich Recipe

Choose and prep bread

Decide whether you want a croissant or ciabatta. If using ciabatta, slice the roll horizontally. If using a croissant, slice in half horizontally. Spread about 1/2 tablespoon of unsalted butter on the cut surfaces of the ciabatta or croissant.

Toast the buttered bread: heat a nonstick skillet or griddle over medium heat. Place the buttered sides down and toast 1–2 minutes until golden and crisp. Remove and set aside, toasted-side up.

Bacon (preferred method for crisp edges)

Place a cold skillet over medium heat and add bacon strips in a single layer (do not crowd). Cook 3–5 minutes per side depending on thickness, turning occasionally, until browned and crisp. Transfer to a paper towel–lined plate to drain. Keep warm.

Turkey sausage patties

Heat a skillet over medium heat and add 1 teaspoon oil or nonstick spray. Add sausage patties and cook 3–4 minutes per side or until internal temperature reaches 165°F (74°C) and exterior is browned. Drain on paper towels and keep warm.

Prepare eggs

Crack 2 large eggs into a small bowl, add 1 tablespoon milk or water, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Whisk until combined. For a folded or fried style, skip milk and lightly beat eggs with salt and pepper.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 teaspoon oil or spray. Pour in beaten eggs. For scrambled: let sit 10–15 seconds, then gently stir with a spatula, folding into soft curds until just set but still moist, about 1–2 minutes. For a folded/omelette-style egg: let eggs set without stirring, lift edges to let uncooked egg flow underneath, once nearly set fold in half. Remove from heat while slightly underdone—they will finish cooking when assembled.

Add cheese

Place one slice of cheese on top of the hot egg in the pan and cover loosely with a lid for 20–30 seconds to melt the cheese. Alternatively, place cheese on the egg after transferring to the bread and broil or microwave briefly to melt.

If using condiments, spread 1 teaspoon mayonnaise on the bottom half of the toasted bread and 1 teaspoon hot sauce on the top half, or apply to taste.

Layer the sandwich: place cooked protein (3 slices bacon or 1–2 turkey patties depending on size) on the bottom bread, add the cheesy egg on top of the protein, then add tomato slices and lettuce/spinach if using. Close with the top half of the croissant or ciabatta, toasted side in.

Press lightly, slice in half if desired, and serve immediately while warm.

To make ahead: Cook bacon or sausage and eggs, cool, and refrigerate separately for up to 2 days. Reheat in a skillet or microwave and assemble before serving. For a lower-fat option, use turkey bacon or skip butter when toasting bread.