Spoon Simple
Sausage Egg Breakfast Sandwich
Soft brioche buns loaded with sizzling sausage patties and fluffy scrambled eggs. Assemble open-faced on a sheet pan, bake until warm and toasty, then stack — the easiest way to make four sandwiches at once.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Cook the sausage
- 4 breakfast sausage patties (or ½ lb bulk breakfast sausage, formed into 4 patties)
- 1 tsp vegetable oil (if using lean sausage)
Step 2 — Scramble the eggs
- 6 large eggs
- 2 tbsp whole milk
- 2 tbsp butter
- ½ tsp kosher salt
- ¼ tsp black pepper
Step 3 — Assemble and bake
- 4 brioche buns (or soft slider buns)
- 4 slices cheddar cheese (optional)
- Hot sauce or maple syrup (optional, for serving)
Instructions
- 1
Cook the sausage patties
Heat a large skillet over medium-high heat. Add a little oil if needed. Cook sausage patties 3–4 minutes per side until deeply browned and cooked through (160°F internal). Transfer to a plate and wipe out excess grease, leaving about 1 tbsp in the pan.
- 2
Scramble the eggs
Whisk eggs, milk, salt, and pepper in a bowl. Melt butter in the same skillet over medium-low heat. Pour in eggs and stir gently with a spatula, pulling curds from the edges toward the center. Cook until softly set and still creamy — they will finish in the oven. Remove from heat.
- 3
Assemble on a sheet pan
Preheat oven to 350°F. Split buns and arrange bottom halves on a baking sheet. Place a sausage patty on each bottom bun. Spoon scrambled eggs generously onto each top bun half. If using cheese, lay a slice on each sausage patty now.
- 4
Bake and serve
Bake 5–8 minutes until buns are lightly toasted and cheese is melted. Place top halves (with eggs) onto the bottoms, press gently, and serve immediately with hot sauce or a drizzle of maple syrup if you like.
Nutrition per serving: 485 cal · 24g protein · 32g carbs · 30g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
