Patty Sausage & Eggs Recipe

Mix sausage

Place ground pork (or breakfast sausage) in a large bowl. Add 1 tsp salt, 1 tsp black pepper, 1 tsp dried sage, 1 tsp dried thyme, 1 tbsp brown sugar and 1/4 tsp crushed red pepper flakes (if using). Use your hands or a spoon to gently mix until uniformly combined. Do not overwork — mix until just combined, about 30 seconds.

Form patties

Divide the mixture into 4 equal portions (about 4 oz / 115 g each if using 1 lb). Shape each portion into a round patty about 3½ inches (9 cm) in diameter and roughly 1/2 inch (1.25 cm) thick. Press a slight depression in the center of each patty with your thumb to help even cooking.

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tbsp neutral oil and warm until shimmering. Place the patties in the skillet, spacing them so they don’t touch. Cook for 4–5 minutes on the first side without moving so a crust forms. Flip and cook 3–4 minutes more, pressing lightly with a spatula for even contact. Cook until the internal temperature reaches 160°F (71°C) and the patties are browned and cooked through. Remove patties to a plate and tent loosely with foil to keep warm.

Choose egg style

Decide whether you want fried, scrambled, or over-easy eggs. The following steps cover scrambled and fried; choose the appropriate set below.

Scrambled eggs (soft)

In a bowl, crack 6 large eggs, add 2 tbsp milk or cream (optional for creamier texture) and 1/2 tsp salt and 1/4 tsp black pepper. Whisk until combined and slightly frothy. In a clean skillet over medium-low heat, melt 1 tbsp butter until foamy. Pour in the egg mixture and let sit for 10–15 seconds. Gently stir with a silicone spatula, scraping the bottom and folding eggs until soft curds form. Remove from heat when eggs are still slightly glossy — they will continue to cook from residual heat. Taste and adjust seasoning. Sprinkle with chopped chives or parsley if using.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tsp butter or a little oil. Crack eggs into a small bowl, then gently slide each egg into the pan. Cook sunny-side up until whites are set and edges are slightly crisp, about 2–3 minutes. For over-easy, once whites are set, carefully flip each egg and cook 15–30 seconds more for a runny yolk or longer for firmer yolks. Season with salt and pepper and garnish with chives or parsley if desired.

Keep eggs warm

If you prepared the patties first and need to hold the eggs briefly, you can keep cooked eggs in a very low oven (200°F / 93°C) on a baking sheet for up to 10 minutes. For best texture, serve eggs immediately.

If assembling sandwiches, lightly toast buns or English muffins. Place a warm sausage patty on the bottom half, top with a slice of cheese so it melts from the warm patty (or briefly melt under broiler for 20–30 seconds), then add the cooked egg and top bun. Serve with hot sauce or ketchup on the side.

If serving plated, arrange 1–2 sausage patties per person with 1–2 eggs alongside. Garnish eggs with chopped chives or parsley and serve with toast or breakfast potatoes if desired.