Move over chia pudding, your new favourite high protein, savoury breakfast has entered the chat. I love creating new recipes and suffice to say that the guys in my family were very happy when I developed the recipe for these Breakfast Sausage Sandwiches. They are perfect for busy mornings. Just heat one up for a few minutes in the microwave or on a sandwich press and breakfast is ready. This recipe makes 6 serves, so there is enough to feed a crowd or have them meal-prepped. If you are meal prepping, some go in the fridge and some go in the freezer for later on.
If you love a savoury breakfast then you might also like to try my Breakfast Sausage Egg Cups, Turkey Breakfast Sandwiches or Easy Chorizo Breakfast Burritos.
Everything You Need To Make Breakfast Sausage Sandwiches
I’ve listed all of the ingredients that you will need to make this sausage egg and cheese breakfast sandwich below. I’ve included any ingredient swaps or notes. You can find the full recipe in the recipe card at the bottom of this post.
- ground pork / pork mince – this recipe would work well with ground turkey, ground chicken breast or ground beef.
- spices – you will need onion powder, garlic powder and mixed dried herbs. The spices are the secret ingredient that give the pork that real sausage flavour.
- sea salt – I recommend finely ground kosher salt for this recipe as it mixes into the meat mixture more easily. Feel free to add some cracked black pepper to the mixture also.
- dijon mustard – the mustard really adds a delicious flavour to the ground sausage mixture. If you like a bit of spice, you can swap for hot English mustard.
- breadcrumbs – to make this recipe gluten free, choose gluten free breadcrumbs. Otherwise use panko crumbs.
- eggs – you will need an egg for the sausage mixture and then the rest are used to make the baked eggs. Baked eggs are best for this recipe instead of fried eggs as they keep better in the fridge (no runny yolk making a mess).
- baby spinach – the baby spinach gets wilted, chopped up and added to the egg mixture. It’s a great way of including greens in this recipe, while still keeping well in the fridge or freezer.
- fresh parsley – parsley is a great source of vitamin C and adds a really nice flavour to the baked eggs.
- milk – I’ve used soy milk but you can use your preferred milk.
- cheese slices – you will need 6-12 slices of cheddar cheese, depending on the size of your slice of cheese.
- English muffins – I’ve used English muffins for this recipe but you can use your preferred bread. Burger buns would work well too. To make this recipe gluten free, choose gluten free english muffins or bread.
- Butter – I like to butter the inside of each muffin. To make this recipe dairy free you can use your preferred dairy free butter.
Optional Extras
If you want to take these muffins to the next level, you can add your favourite sauce. Choose hot sauce if you like things spicy or you could use ketchup, bbq sauce or hollandaise. This is completely optional though, they are very tasty as they are.
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Tips for Making the Best Breakfast Sausage Sandwiches
These muffins are really straight forward to make but there are a few tips and tricks to help you get the best results every time. The full list of instructions are in the recipe card at the bottom of this post.
- measure your sausage mixture – you will need about a heaped 1/3 of a cup of mixture per patty. I like to measure it out so that each patty is the same size.
- bake the patties – I recommend baking the patties in the oven rather than frying in a skillet for a more even cook. Plus it’s more hands off than frying the patties in batches. But if you really want to, you can heat a pan to a medium-high heat, add a drizzle of olive oil and then fry each patty until golden brown and cooked through (about 3-4 minutes each side).
- squeeze out excess liquid from the spinach – once you wilt the spinach and it is cool enough to touch, squeeze as much liquid out of it as you can. This helps the egg mixture to keep a lot better and not go watery once refrigerated and then reheated. It adds a little bit of time to the prep time but it is well worth it.
- line your trays with parchment paper – this makes for easier clean up plus it means that the eggs will come out of the dish or baking tray easily without sticking.
- add the slices cheddar cheese to the cooked sausage patty – you don’t have to do this but it helps the cheese the melt
Storage
Wrap each assembled muffin in parchment paper (I prefer parchment paper over foil) and then label each muffin with the name and date. Place the wrapped muffins in a freezer bag. Store for up to 3 days in the fridge or up to 3 months in the freezer.
Breakfast Sausage Sandwiches
Equipment
- 26cm x 21cm brownie tin
- Whisk
- Sharp knife
- Large saucepan
- Steamer basket
Ingredients
- 500 grams ground pork, (pork mince)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon mixed herbs
- 1 teaspoon finely ground sea salt
- 1 tablespoon Dijon mustard
- 7 eggs
- ½ cup breadcrumbs
- 120 grams baby spinach
- handful parsley, finely chopped
- 6 slices cheddar cheese
- 6 English muffins
- 30 grams Butter
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line one large baking tray and one 26cm x 21cm brownie tin with parchment paper and set aside.
- Add the baby spinach to a steamer basket atop a large saucepan half filled with water. Place the lid on and turn the heat to high to steam the spinach. Once the spinach has wilted, turn off the heat, remove the steamer basket from the saucepan and set aside to cool.
- Make the sausage by adding the pork mince to a large bowl along with the onion powder, garlic powder, mixed herbs, salt, mustard, egg and breadcrumbs. Mix until well combined. Take a heaped 1/3 cup of mixture and roll into a ball, place onto the large baking tray and flatten out into a patty about 1cm thick. Repeat this step until all the mixture has been turned into patties. Place the tray into the oven to bake for 20 minutes or until browned and cooked through. Once baked, remove from the oven and set aside.
- Once the spinach is cool enough to touch, squeeze out as much excess liquid as possible. Roughly chop the wilted spinach and transfer to a large bowl along with the eggs, milk, parsley and ½ teaspoon finely ground sea salt. Whisk to combine and pour out into the 26cm x 21cm lined tin. Place into the oven to bake for 15 minutes or until the eggs are cooked and set. Once cooked, remove from the oven and cut into 6 squares.
- To assemble, butter the inside of each English muffin. Place a sausage patty onto the base of each muffin. Top with a slice of cheese, a slice of baked egg and then the muffin top. Wrap in parchment paper, label with the name and date and then place each muffin into a freezer bag. Refrigerate for up to 3 days or freeze for up to 3 months.
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