Breakfast Sandwich Recipe Morning
There are some morning meals that just set the tone for the entire day, and a proper, well-built breakfast sandwich is chief among them. It’s more than just fuel; it’s a moment of pure satisfaction. We’re talking about a golden, toasted brioche bun cradling a perfectly seasoned sausage patty, crisp streaky bacon, a fluffy folded egg, and a slice of gloriously melted cheese. This isn’t just a recipe for me; it’s the smell of lazy Saturday mornings and the one meal that gets my teenagers out of bed without a single complaint.
This ultimate breakfast sandwich recipe is the result of many weekends spent in my kitchen, tweaking and testing until every single component was just right. The secret isn’t in a rare ingredient or a complicated technique; it’s in how we treat each element with care. We’ll render the bacon until it’s shatteringly crisp, use the leftover fat to sear the sausage patties for immense flavour, and cook the eggs gently so they remain tender. It’s a method that builds layers of taste at every stage.
This hearty breakfast is ideal when you need a substantial start to your day, whether it’s for a relaxed weekend brunch or a special weekday treat. It’s the kind of egg sandwich that feels like a hug in a bun, and once you master the simple steps, you’ll never look at a drive-thru breakfast the same way again.
Recipe Overview
This recipe guides you through creating a truly top-tier breakfast sandwich from scratch. Expect a beautiful balance of savoury, salty, and rich flavours, with contrasting textures from the crisp bacon, soft egg, and buttery bun. After testing various cheeses, I found that a sharp, mature Cheddar or a good Red Leicester provides the best flavour and a wonderful, gooey melt that brings everything together.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Breakfast Sandwich Recipe
- Sublime Flavour & Texture: Each bite delivers the salty crunch of bacon, the savoury depth of a well-browned sausage patty, the creamy richness of a folded egg, and the sharp tang of melted cheese, all held together by a pillowy brioche bun.
- Ready in Under 30 Minutes: From kitchen counter to breakfast table, this impressive morning meal comes together in about 25 minutes, making it achievable even on busier mornings.
- Utterly Flexible: This recipe is a fantastic template. Don’t have sausage? Use black pudding or extra bacon. Prefer a different bread? An English muffin or thick-cut sourdough works wonderfully. You can truly make it your own.
- Ideal for a Weekend Treat: It works beautifully for a slow Saturday morning with a pot of tea or as the main event for a celebratory family brunch.
- Family Tested and Approved: This is one of those special recipes that everyone in my house agrees on. My kids absolutely devour this every single time I make it, and it always gets compliments from guests.
Ingredients You’ll Need
For the best results, I recommend using good-quality ingredients from a butcher if you can, especially for the sausage meat and bacon. I find that a good free-range pork sausage meat, like the kind you can get from Heck or your local butcher, has a much better texture and flavour. It makes a noticeable difference.
- 4 soft brioche buns, split
- 8 slices of streaky bacon
- 400g good-quality pork sausage meat
- 4 large free-range eggs
- 4 slices of mature Cheddar or Red Leicester cheese
- 1 tbsp unsalted butter, for the buns
- 2 tbsp milk or single cream, for the eggs
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dried sage or a pinch of nutmeg (optional, for the sausage)
Ashley’s Tip: Don’t be tempted to use pre-cooked bacon. Cooking it from raw allows you to render out that delicious fat, which is a key flavour-builder for cooking the sausage patties. Thick-cut streaky bacon gives the best texture.
How to Make This Breakfast Sandwich Recipe
The process is straightforward. We work in stages, using the same pan to build layers of flavour. This multi-tasking approach ensures everything is hot and ready at the same time for assembly.
- Prepare the Sausage Patties: In a medium mixing bowl, combine the sausage meat with the salt, pepper, and optional dried sage or nutmeg. Mix gently with your hands until just combined – don’t overwork it. Divide the mixture into four equal portions and shape them into patties slightly wider than your brioche buns (they will shrink as they cook).
- Cook the Bacon: Place the streaky bacon in a single layer in a large, cold, non-stick frying pan. Turn the heat to medium and cook for 8-10 minutes, flipping once, until the fat has rendered and the bacon is deeply golden and crisp. Transfer the bacon to a plate lined with a paper towel to drain.
- Sear the Sausage Patties: Pour off all but one tablespoon of the rendered bacon fat from the pan. Return the pan to medium-high heat. Carefully place the sausage patties in the hot pan and cook for 4-5 minutes per side, until deeply browned and cooked through. According to the Food Standards Agency, pork should have no pink meat remaining and the juices should run clear. Transfer the cooked patties to the plate with the bacon.
- Cook the Eggs: In a small bowl, whisk together the eggs, milk, salt, and pepper until smooth. Wipe the frying pan clean with a paper towel. Add a small knob of butter to the pan and melt it over a low-medium heat. What works best for me is to pour the egg mixture into the pan and let it sit for about 30-45 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the centre, tilting the pan to let the uncooked egg fill the gaps. Once the eggs are about 80% set but still a bit glossy on top, fold the omelette into a square shape roughly the size of your buns. Cook for another 30 seconds, then slide it out of the pan and cut into four portions.
- Toast the Buns: While the eggs are cooking, spread the remaining butter on the cut sides of the brioche buns. You can either toast them in a toaster, under a hot grill, or in the now-empty frying pan for 1-2 minutes until golden and warmed through.
- Assemble Your Sandwich: Now for the best part! Place a sausage patty on the bottom half of each toasted bun. Top with a folded egg portion, then a slice of cheese. Add two slices of crispy bacon to each sandwich. Place the top bun on and press down gently. Serve immediately while everything is hot and the cheese is gloriously melty.
Tips From My Kitchen
- Temperature Control is Key: For the eggs, low and slow is the way to go. High heat will make them tough and rubbery. For the bacon and sausage, a consistent medium heat ensures they cook through without burning.
- The Secret Step: For an extra layer of flavour, toast your brioche buns cut-side down in the pan with the remaining sausage and bacon fat. It makes them unbelievably tasty. I used to struggle with dry buns until I discovered this technique; it makes a huge difference.
- Make-Ahead Method: You can cook the bacon and sausage patties up to a day in advance. Store them in an airtight container in the fridge. When you’re ready to eat, simply reheat them in a pan for a few minutes before cooking your eggs and assembling.
- Storage: If you have any leftovers, wrap the assembled sandwich tightly in foil and store it in the fridge for up to 2 days. Reheat in a dry frying pan over low heat or in an oven at 180°C (160°C fan) for about 10 minutes until warmed through.
Equipment You’ll Need
You don’t need any fancy gadgets for this hearty breakfast recipe, just a few kitchen basics.
- Large non-stick frying pan
- Sharp knife and cutting board
- Medium mixing bowl
- Flexible silicone spatula or wooden spoon
- Paper towels for draining
Common Mistakes to Avoid
- Overcrowding the pan: When cooking the bacon and sausage, make sure they have enough space. If you crowd the pan, they will steam instead of crisping up and browning properly. Cook in batches if your pan isn’t large enough.
- Using the Wrong Temperature: Cooking the sausage patties on a heat that’s too high will burn the outside before the centre is safely cooked. A steady medium-high heat is ideal. Conversely, cooking eggs on high heat will make them tough.
- Skipping the Toasting: A soft, untoasted bun can become soggy from the fillings. Toasting creates a barrier and adds a lovely textural contrast to the soft egg and melted cheese.
Delicious Variations to Try
One of the best things about a breakfast sandwich is how adaptable it is. Here are a few ideas to get you started:
- The Spicy Version: Add a pinch of red chilli flakes to your egg mixture or a few slices of fresh jalapeño on top of the cheese. A sriracha-spiked mayonnaise is also a fantastic addition.
- Vegetarian Option: Swap the sausage and bacon for a thick slice of grilled halloumi or a good-quality vegetarian sausage patty. Sautéed mushrooms and spinach also make a wonderful filling.
- Different Add-ins: Add a slice of ripe tomato, a few leaves of peppery rocket, or some caramelised onions for extra depth. For a different flavour profile, a dollop of my Authentic Tzatziki Sauce Recipe can be a surprisingly refreshing addition.
What to Serve With Your Breakfast Sandwich
While this is a complete morning meal on its own, here are a few things that pair beautifully with it:
- Hash Browns: Crispy, golden hash browns or home-fried potatoes are a classic companion for a reason.
- Fresh Fruit Salad: A simple bowl of fresh berries or melon provides a light, sweet contrast to the savoury sandwich.
- A Great Drink: A strong cup of English breakfast tea, a freshly brewed coffee, or a tall glass of my Creamy Peanut Butter Smoothie all work wonderfully.
Frequently Asked Questions
Breakfast Sandwich Recipe
Ingredients
Method
- Prepare the Sausage Patties: In a medium mixing bowl, combine the sausage meat with the salt, pepper, and optional dried sage or nutmeg. Mix gently with your hands until just combined – don't overwork it. Divide the mixture into four equal portions and shape them into patties slightly wider than your brioche buns (they will shrink as they cook).
- Cook the Bacon: Place the streaky bacon in a single layer in a large, cold, non-stick frying pan. Turn the heat to medium and cook for 8-10 minutes, flipping once, until the fat has rendered and the bacon is deeply golden and crisp. Transfer the bacon to a plate lined with a paper towel to drain.
- Sear the Sausage Patties: Pour off all but one tablespoon of the rendered bacon fat from the pan. Return the pan to medium-high heat. Carefully place the sausage patties in the hot pan and cook for 4-5 minutes per side, until deeply browned and cooked through. According to the Food Standards Agency, pork should have no pink meat remaining and the juices should run clear. Transfer the cooked patties to the plate with the bacon.
- Cook the Eggs: In a small bowl, whisk together the eggs, milk, salt, and pepper until smooth. Wipe the frying pan clean with a paper towel. Add a small knob of butter to the pan and melt it over a low-medium heat. What works best for me is to pour the egg mixture into the pan and let it sit for about 30-45 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the centre, tilting the pan to let the uncooked egg fill the gaps. Once the eggs are about 80% set but still a bit glossy on top, fold the omelette into a square shape roughly the size of your buns. Cook for another 30 seconds, then slide it out of the pan and cut into four portions.
- Toast the Buns: While the eggs are cooking, spread the remaining butter on the cut sides of the brioche buns. You can either toast them in a toaster, under a hot grill, or in the now-empty frying pan for 1-2 minutes until golden and warmed through.
- Assemble Your Sandwich: Now for the best part! Place a sausage patty on the bottom half of each toasted bun. Top with a folded egg portion, then a slice of cheese. Add two slices of crispy bacon to each sandwich. Place the top bun on and press down gently. Serve immediately while everything is hot and the cheese is gloriously melty.
Notes
There you have it—a truly satisfying and substantial breakfast sandwich recipe that will elevate any morning. It’s a joy to make and even more of a joy to eat. I hope you and your family love it as much as we do. If you give it a try, please let me know how it turned out in the comments below!
Happy cooking,
Ashley
