Homemade is Better—Sausage and Egg Breakfast Sandwiches

Homemade is Better—Sausage and Egg Breakfast Sandwiches

I’m on a bit of a breakfast kick on these last few recipes. If I’m running with a good thing, let’s not change it. For this week, I used my sausage recipe from a few weeks ago to make this recipe. Instead of forming them by hand, I used a metal ring. If you don’t have culinary rings at home, don’t fret. You can use a multitude of devices to form patties. A large aluminum can is handy, and if you’ve made my spaghetti sauce recently or are planning on using a large can, they work perfectly. You can also make them rustic; just try to thin them out more than previously. I also used rings for the shape of my eggs. Again, rustic is okay too, don’t feel pressured to make it exactly like I do or other restaurants that serve something similar.

Until recently, I believe, Tim’s used prepackaged egg patties.  I presume this is because they looked and tasted exactly like a brand I used to rep when I worked as a food salesperson. Starbucks gets their sandwiches frozen, then heats them in fancy ovens that work like convection ovens and microwaves. We are using real eggs so that the taste will be significantly better. I also used my griddle and set it to 350F, but you could use a non-stick frying pan set to medium-high heat for the sausage and medium-low for eggs. You want to take it easy with your eggs; lower heat is gentle and will heat them evenly without as much browning. I break the yolks when cooking the eggs because it causes less of a mess later. If you prefer the yolks intact, that’s okay too.

When I made this meal, I cooked my sausage first, then toasted my English muffins, then cooked the eggs. When I built the sandwich, I put my egg on first, sausage, and cheese. I fed my kids, and they loved it. My youngest has decided she doesn’t like eggs, so I made hers with sausage and cheese, she ate it up! I hope to enjoy this recipe and make it over and over again.

Sausage and Egg Muffins


One sausage recipe
4 English muffins
4 eggs
4 slices of cheese (I used process cheddar, but use what you want)

  • Make steps one to five of my sausage recipe.
  • Form the sausage into thinner patties.
  • Cook until browned on both sides and reach a temperature of 175F.
  • Toast your English muffins, then add butter.
  • Crack your eggs onto the griddle and break the yolks. Cook them thoroughly on both sides.
  • Add your egg to one-half of the muffins.
  • Add a sausage patty.
  • Add a slice of cheese.
  • Top with the other half of the English muffin and bon appétit!