Breakfast Sandwich Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1 teaspoon fine sea salt until evenly blended.

Cut in butter and herbs

Add 6 tablespoons cold diced unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Stir in 2 tablespoons finely chopped chives and 1 tablespoon finely chopped parsley.

Add liquids and form dough

Make a well in the center and pour in 3 tablespoons cold buttermilk and 3 tablespoons cold whole milk. Stir gently with a fork until just combined — do not overmix. The dough should be shaggy but hold together when pressed.

Shape and bake

Turn the dough onto a lightly floured surface, gently pat to a 1-inch thickness. Fold the dough over itself 2 times to create flaky layers, then pat again to 1-inch thick. Use a 2.75-inch biscuit cutter to cut 6 biscuits (press straight down; don't twist). Place on the prepared baking sheet about 1 inch apart. Brush tops lightly with 1 tablespoon melted butter. Bake 12–15 minutes until golden brown and risen. Remove and let cool slightly.

Blend the sauce

In a food processor or blender, combine 1 cup mayonnaise, 1 cup packed fresh parsley, 1 cup packed fresh cilantro, 1 tablespoon fresh oregano leaves (or 1 tsp dried), 2 garlic cloves, 1 tablespoon red wine vinegar, 1 teaspoon lemon juice, 2 tablespoons olive oil, 1 teaspoon red pepper flakes, 3 teaspoons fine sea salt, and 1 teaspoon freshly ground black pepper. Pulse until bright green and mostly smooth, scraping down the sides as needed. Taste and adjust seasoning. Transfer to a bowl and refrigerate if not using immediately.

Cook patties

Heat a large nonstick skillet or cast-iron pan over medium heat. Add 1 teaspoon neutral oil and swirl to coat. Add 6 breakfast sausage patties in a single layer (work in batches if necessary). Cook 3–4 minutes per side, until browned and cooked through (internal temperature 160°F/71°C). Remove to a plate and keep warm.

Cook over-easy eggs

In the same skillet over medium-low heat, add 1 tablespoon unsalted butter and let melt, spooning any brown bits from the sausage into the butter for flavor. Crack 6 large eggs into the pan spaced apart. Season lightly with 1 teaspoon kosher salt (divided) and 1/2 teaspoon freshly ground black pepper. Cook until the whites are set but the yolks still runny, about 2–3 minutes. Carefully flip each egg and cook 10–20 seconds more for over-easy (longer if you prefer yolks less runny). Remove eggs to a plate.

Melt cheese on sausage

Return the cooked sausage patties to the pan briefly, top each with a slice of pepper jack cheese, and cover the pan for 30–60 seconds to melt the cheese.

Par-cook potatoes

If you prefer a faster finish, parboil the 2 cups cubed russet potatoes in salted boiling water for 4 minutes, drain and pat dry. Alternatively, start directly in the pan but expect a longer cook time.

Sauté potatoes

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add the par-cooked potatoes in a single layer and let them cook undisturbed 3–4 minutes to brown. Toss and add 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Continue cooking, stirring occasionally, until potatoes are golden and tender, about 8–10 more minutes. Stir in 1 tablespoon chopped fresh parsley if using and remove from heat.

Split biscuits and assemble sandwiches

Slice each warm herb biscuit in half horizontally. Spread about 1 tablespoon chimichurri mayo on the bottom half of each biscuit. Place a sausage patty with melted pepper jack on top, then a silky over-easy egg. Spoon an additional 1 teaspoon chimichurri mayo on the top half of the biscuit (or brush with melted butter, if preferred) and close the sandwich.

Plate and serve

Serve each sandwich with a generous portion of breakfast potatoes on the side and an extra 1/4 cup chimichurri mayo for dipping. Enjoy immediately while hot.