Sausage, Egg, and Cheddar Breakfast Sandwiches
The fast-food classic built at home — a well-browned sausage patty and a crispy-edged fried egg stacked with melted cheddar between a toasted English muffin.
- Serves
- 4
- Prep
- 5 min
- Cook
- 15 min
- Written
Method
-
Divide the sausage into 4 patties a bit wider than the English muffins — they’ll shrink and puff as they cook.
-
Cook the patties in a dry skillet over medium heat until deeply browned and cooked through, about 4 minutes per side; transfer to a plate.
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Toast the muffin halves cut-side down in the rendered sausage fat until golden.
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Melt the butter in the same skillet, crack in the eggs, and season with salt and pepper; cook undisturbed until the edges turn brown and lacy and the whites are just set, about 2 minutes.
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Lay a slice of cheddar on each egg and cover the pan for 30 seconds, until it slumps.
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Stack muffin bottom, sausage patty, cheese-topped egg, and muffin top, and serve hot.
Notes
The egg is the one part worth doing deliberately: cook it hot and mostly still, so the edges crisp and brown while the center stays soft. A gently cooked, uniformly pale egg is what separates a diner sandwich from this one.
These hold well wrapped in foil for a grab-and-go morning — assemble, wrap while hot, and they’ll steam themselves soft over 10 minutes if you’re not eating right away. Swap in Canadian bacon or a couple strips of crisped regular bacon for the sausage patty if that’s what’s in the fridge.