Sausage egg cheese breakfast sandwiches are the ultimate morning comfort food, and I’m thrilled to share my foolproof recipe with you! Forget those sad, pre-made versions you find in the freezer aisle. We’re talking about a truly satisfying, homemade experience that will kickstart your day with flavor and energy.

The humble breakfast sandwich, in its various forms, has a surprisingly rich history. While the exact origins are debated, the combination of savory sausage, fluffy eggs, and melted cheese nestled between slices of bread has been a breakfast staple for generations. It represents a quick, portable, and undeniably delicious way to fuel up before a busy day. Think of it as a modern twist on the classic ploughman’s lunch, adapted for the fast-paced world we live in.

But what is it about a sausage egg cheese breakfast sandwich that makes it so universally loved? For me, it’s the perfect balance of textures and tastes. The crispy, savory sausage, the soft, yielding egg, and the gooey, melted cheese create a symphony of deliciousness in every bite. Plus, it’s incredibly convenient! Whether you’re rushing out the door or enjoying a leisurely weekend brunch, a well-made breakfast sandwich is always a welcome treat. This recipe is designed to be easily customizable, so you can tailor it to your exact preferences. Get ready to experience breakfast bliss!

Ingredients:

1 pound breakfast sausage (I prefer a mild or spicy Italian sausage, but any kind will do!)
6 large eggs
1/4 cup milk (whole milk or 2% works best for richness)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
6 slices cheddar cheese (or your favorite cheese, like Monterey Jack, Pepper Jack, or even a blend)
6 English muffins, split and toasted (or biscuits, croissants, bagels – get creative!)
Optional: Hot sauce, ketchup, or your favorite breakfast condiments
Optional: Chopped chives or green onions for garnish

Preparing the Sausage:

Remove the sausage from its packaging. If you’re using sausage in casings, you can either remove the casings or cook the sausage with them on. I usually remove them for a smoother texture in the final sandwich.
Crumble the sausage in a large skillet. Use your hands or a spatula to break the sausage into small, even pieces. This will ensure it cooks evenly.
Cook the sausage over medium heat. Stir frequently to prevent burning and to ensure all sides of the sausage are cooked through. The sausage is done when it’s no longer pink and the internal temperature reaches 160°F (71°C). This usually takes about 8-10 minutes.
Drain any excess grease. Once the sausage is cooked, carefully drain off any excess grease from the skillet. You can use a spoon to scoop it out or tilt the skillet and let the grease drain into a heat-safe container. Leaving the grease in will make the sandwiches greasy, so this step is important!
Set the sausage aside. Once drained, transfer the cooked sausage to a plate and cover it with foil to keep it warm.

Preparing the Eggs:

Whisk the eggs, milk, salt, and pepper in a bowl. In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk everything together until it’s well combined and slightly frothy. This will help create light and fluffy eggs.
Melt the butter in the same skillet. Place the skillet you used for the sausage back on the stove over medium-low heat. Add the butter and let it melt completely. Swirl the butter around to coat the bottom of the skillet.
Pour the egg mixture into the skillet. Once the butter is melted, pour the egg mixture into the skillet.
Cook the eggs slowly, stirring occasionally. Let the eggs cook slowly, stirring occasionally with a spatula. The goal is to create soft, scrambled eggs. Avoid overcooking them, as they will become dry and rubbery.
Remove from heat when the eggs are almost set. The eggs should still be slightly moist when you remove them from the heat. They will continue to cook from the residual heat.

Assembling the Breakfast Sandwiches:

Toast the English muffins (or your bread of choice). While the eggs are cooking, toast the English muffins until they are golden brown and crispy. This will provide a nice texture contrast to the soft eggs and sausage.
Place cheese on the bottom half of each muffin. Lay the toasted English muffin halves on a clean surface. Place a slice of cheese on the bottom half of each muffin. The heat from the sausage and eggs will help melt the cheese.
Top with sausage. Spoon a generous amount of the cooked sausage onto the cheese-covered muffin halves. Distribute the sausage evenly among the sandwiches.
Add the scrambled eggs. Spoon the scrambled eggs on top of the sausage. Again, distribute the eggs evenly among the sandwiches.
Top with the other half of the muffin. Place the top half of each toasted English muffin on top of the eggs, completing the sandwiches.
Serve immediately. Serve the breakfast sandwiches immediately while they are still warm and the cheese is melted.

Optional Additions and Variations:

These breakfast sandwiches are delicious as they are, but feel free to customize them to your liking! Here are a few ideas:

Add vegetables: Sauté some diced onions, peppers, or mushrooms and add them to the sausage or eggs.
Spice it up: Add a pinch of red pepper flakes to the eggs or use a spicy sausage.
Use different cheeses: Experiment with different cheeses like Swiss, provolone, or even cream cheese.
Add a sauce: Drizzle your favorite hot sauce, ketchup, or hollandaise sauce on the sandwiches.
Make it a breakfast burrito: Instead of English muffins, use tortillas and add some black beans, salsa, and avocado.
Make it ahead: Assemble the sandwiches and wrap them individually in plastic wrap. Store them in the refrigerator for up to 3 days. When ready to eat, microwave them for 1-2 minutes, or until heated through.

Tips for Success:

Don’t overcook the eggs. Overcooked eggs will be dry and rubbery. Cook them slowly and remove them from the heat when they are still slightly moist.
Drain the sausage well. Excess grease will make the sandwiches greasy. Drain the sausage thoroughly after cooking.
Toast the English muffins properly. Toasting the English muffins will prevent them from becoming soggy.
Use high-quality ingredients. The better the ingredients, the better the sandwiches will taste.
Assemble the sandwiches immediately. Assemble the sandwiches while the ingredients are still warm. This will help the cheese melt and the flavors meld together.

Make-Ahead Instructions:

Want to enjoy these delicious breakfast sandwiches even on busy mornings? Here’s how to make them ahead of time:

Prepare the sausage and eggs as directed. Cook the sausage and eggs according to the recipe instructions. Let them cool slightly.
Assemble the sandwiches. Assemble the sandwiches as directed, but don’t toast the English muffins yet.
Wrap the sandwiches individually. Wrap each sandwich tightly in plastic wrap or foil.
Freeze or refrigerate. You can either freeze the sandwiches for longer storage or refrigerate them for up to 3 days.
Reheat. To reheat, remove the wrapping and microwave the sandwich for 1-2 minutes, or until heated through. Alternatively, you can bake the sandwiches in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. If frozen, you may need to microwave for a bit longer before toasting.
Toast the English muffins (optional). If you didn’t toast the English muffins before assembling the sandwiches, you can toast them now after reheating.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 450-550 per sandwich
Fat: 25-35 grams
Saturated Fat: 10-15 grams
Cholesterol: 250-300 mg
Sodium: 700-900 mg
Carbohydrates: 30-40 grams
Fiber: 2-4 grams
Sugar: 5-10 grams
Protein: 25-30 grams

Serving Suggestions:

These breakfast sandwiches are a complete meal on their own, but you can also serve them with:

Fresh fruit
Yogurt
Hash browns
Coffee or juice

Why This Recipe Works:

This recipe is a classic for a reason! The combination of savory sausage, fluffy eggs, and melted cheese on a toasted English muffin is simply irresistible. The recipe is also easy to customize to your liking, so you can create your perfect breakfast sandwich every time. The make-ahead instructions make it a convenient option for busy mornings, and the nutritional information helps you stay on track with your diet.

Troubleshooting:

Eggs are too dry: Reduce the cooking time or add a little more milk to the egg mixture.
Sausage is too greasy: Drain the sausage thoroughly after cooking.
English muffins are soggy: Toast the English muffins properly before assembling the sandwiches.
Cheese isn’t melting: Make sure the sausage and eggs are hot when you assemble the sandwiches. You can also microwave the sandwiches for a few seconds to help the cheese melt.

Equipment Needed:

Large skillet
Spatula
Mixing
Conclusion:
So there you have it! This isn’t just another breakfast recipe; it’s a game-changer. The sheer simplicity of throwing together this sausage egg cheese breakfast makes it a weekday morning savior, and the incredible flavor will have you craving it all weekend long. I truly believe this recipe is a must-try for anyone looking for a quick, satisfying, and utterly delicious way to start their day. But the best part? It’s incredibly versatile! Feel free to experiment with different types of sausage. Spicy Italian sausage adds a fantastic kick, while maple sausage lends a touch of sweetness. And don’t even get me started on the cheese possibilities! Sharp cheddar, creamy Havarti, or even a sprinkle of feta – the choice is yours. Looking for serving suggestions? I love to serve this sausage egg cheese breakfast on a toasted English muffin for a classic breakfast sandwich. But it’s equally delicious served open-faced on a slice of sourdough bread, or even crumbled over a bed of crispy hash browns. For a lighter option, try wrapping it in a whole-wheat tortilla with some fresh salsa and avocado. And if you’re feeling adventurous, why not turn it into a breakfast casserole? Simply layer the cooked sausage, scrambled eggs, and cheese in a baking dish, pour over a mixture of milk and eggs, and bake until golden brown and bubbly. It’s the perfect way to feed a crowd! I’ve also found that adding a few chopped vegetables can really elevate this dish. Bell peppers, onions, and spinach are all great additions. Just sauté them before adding the sausage and eggs. A sprinkle of fresh herbs, like chives or parsley, adds a pop of color and flavor. Seriously, the possibilities are endless! This recipe is a blank canvas just waiting for your personal touch. Don’t be afraid to get creative and experiment with different ingredients and flavors. I promise you won’t be disappointed. I’m so excited for you to try this recipe and experience the joy of a truly satisfying and effortless breakfast. I know you’ll love it as much as I do. It’s become a staple in my household, and I can’t imagine starting my day without it. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I’m confident that this sausage egg cheese breakfast will become a new favorite in your home too. Once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any variations? What were your favorite ingredients? Share your photos and comments below! I’m always looking for new ideas and inspiration, and I can’t wait to see what you create. Happy cooking! Let me know what you think of my take on the perfect sausage egg and cheese breakfast! Print
Sausage Egg Cheese Breakfast: The Ultimate Morning Meal
- Total Time: 25 minutes
- Yield: 6 sandwiches 1x
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Description

Savory sausage, fluffy eggs, and melted cheese piled high on a toasted English muffin. This classic breakfast sandwich is easy to customize and perfect for busy mornings!
Ingredients

Scale
1 pound breakfast sausage (mild or spicy Italian preferred)

6 large eggs

1/4 cup milk (whole or 2%)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter

6 slices cheddar cheese (or your favorite)

6 English muffins, split and toasted

Optional: Hot sauce, ketchup, or breakfast condiments

Optional: Chopped chives or green onions for garnish
Instructions
Prepare the Sausage: Remove sausage from packaging, crumble in a large skillet, and cook over medium heat for 8-10 minutes, stirring frequently, until no longer pink and internal temperature reaches 160°F (71°C). Drain excess grease and set aside, covered.

Prepare the Eggs: Whisk eggs, milk, salt, and pepper in a bowl. Melt butter in the same skillet over medium-low heat. Pour in egg mixture and cook slowly, stirring occasionally, until almost set but still slightly moist. Remove from heat.

Assemble the Sandwiches: Place cheese on the bottom half of each toasted English muffin. Top with sausage, then scrambled eggs. Add the top half of the muffin.

Serve: Serve immediately while warm.
Notes
Variations: Add sautéed vegetables, red pepper flakes, different cheeses, or sauces. Can also be made into a breakfast burrito with tortillas, black beans, salsa, and avocado.

Make-Ahead: Assemble sandwiches, wrap individually, and refrigerate for up to 3 days. Microwave for 1-2 minutes to reheat.

Tips: Don’t overcook the eggs, drain the sausage well, and toast the English muffins properly. Use high-quality ingredients and assemble immediately.

Troubleshooting: If eggs are too dry, reduce cooking time or add more milk. If sausage is too greasy, drain thoroughly. If English muffins are soggy, toast them longer. If cheese isn’t melting, microwave briefly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
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Sausage Egg Cheese Breakfast: The Ultimate Morning Meal