So many breakfast foods are so sinful that I often abstain. But every now and then I have a craving. And every now and then I have guests in the house who deserve to start their day with a delicious meal. Therefore, this wonderfully easy-to-make and amazingly tasty sausage, egg, and cheese sandwich is a frequent go-to in our house. It is clearly reminiscent of a fast food alternative, but since I make it myself with fresh ingredients, I feel much better about what I’m eating.
And the twist to this sandwich is in the egg.
I love most American breakfast foods, including all of the ones that are really not good for you. Let’s face it, as a nation, we have mastered the art of starting the day in the most delicious and decadent way possible.
To control portion size, and also to reduce the number of leftovers (I’ve noticed that breakfast leftovers often go uneaten), I have learned to make breakfasts in individual portions. That came in very handy when Steve and I were temporary empty nesters before Sam came back home. This breakfast sandwich is equally easy to make for one as it is for many. So take a look at how easy it actually is!
This recipe takes no time at all to make, but if you want to make it even faster, you can always use a pre-cooked breakfast sausage. If you want to make it a bit healthier, you can use a turkey sausage. Or you can forego the sausage entirely and use bacon or Canadian bacon. I happen to love it with a fresh pork breakfast sausage.
To be honest, I also add another seasoning which I have not pictured here. I use the Mrs. Dash Table Blend a lot. I love all of the component spices and the fact it does not have salt. If you don’t have this seasoning blend, you can replace it with a little bit of garlic and herb seasoning. It really adds a huge layer of flavor to the egg over just the salt and pepper.
Cooking the sausage first makes assembling the finished product a little easier. You want to serve the egg piping hot as soon as it has cooked, and the sausage can sit in a warmed skillet for a bit, waiting on the egg, without suffering from the delay.
The egg is a bit of the star in this sandwich. The keys are:
- Season it well
- Lots of cheese
- Nicely coated in butter
- And quickly cooked in a contained environment to give it a bit of “soufflé” quality
I’ve learned that if you use an extra-large egg (which is what I buy because my husband is an eggaholic), one minute on high is a perfect amount of time in the microwave.
I include this step only to warm the muffin and make it fluffier. Not really to toast it. Note the toaster setting is on 2.
During cooking, the egg and cheese mixture will puff up above the top of the ramekin, and then settle back down to about an inch in thickness.
Please be careful taking it out of the microwave. Use a towel or oven mitt. The ramekin will be REALLY hot!
Finally, assemble the sandwich while the egg is still really hot so that it will melt the cheese for you. Start by placing the slice of cheese on the bottom of the muffin, add the egg, then the sausage, then cover with the muffin top.
Serve it hot!
If you are making multiples, you can always put multiple ramekins in the microwave together and adjust the cooking time accordingly. Or you can assemble them individually and wrap them loosely in tin foil to keep warm so you can serve everyone at once.
I made two because Steve and I were the only ones home, and so we had breakfast for lunch! It was really, really good!
- 2 English muffins
- 2 eggs
- 2 pork breakfast sausage patties
- 2 teaspoons of shredded cheese blend
- 2 slices of white American cheese
- Mrs. Dash Table Blend
- Salt Pepper
- Butter for coating the ramekins
- Start by cooking the two sausage patties.
- Crack one egg into a small mixing bowl.
- Season to taste with the Table Blend, salt, and pepper.
- Scramble well with a whisk or fork.
- Add a teaspoon of shredded cheese blend.
- Generously coat the inside of a ramekin with butter.
- Pour the egg mixture inside.
- Microwave on high for one minute.
- Meanwhile, very lightly toast the muffin.
- Remove from microwave being careful of the very hot ramekin.
- Assemble the breakfast sandwich by pacing a slice of cheese on the bottom muffin, then adding the still very hot cooked egg, then the sausage patty.
- Cover with the muffin top.
- Serve while hot.