Easy Sausage Breakfast Sandwiches (Makes 2)

Ingredients

For the Sandwiches (makes 2):

• 2 English Muffins, split
• 4 tsp. Butter or Olive Oil
• 6 oz. Ground Italian Sausage (mild or hot) OR Ground Breakfast Sausage
• 2 slices Cheddar Cheese (sharp or medium)
• 2 large Eggs
• Salt + freshly cracked Black Pepper, to taste

For the Roasted Red Pepper Sauce:

• ¼ cup Mayonnaise (like Duke’s, or your favorite)
• ¼ cup very finely chopped Roasted Red Peppers (about 1 jarred pepper, drained well)
• ¼ tsp. Granulated Sugar
• ¼ tsp. Kosher Salt (I always use Diamond Crystal)
• 1 tsp. fresh Lemon Juice

Ingredient Notes

English muffins → Good (read: not dry) English muffins are ideal for making any breakfast sandwich taste better. I found these Bay’s English Muffins in the refrigerated section (near the eggs) at my local store, and cannot recommend them enough. They’re spongy but sturdy, and WAY better than most shelf-stable options. And toasting the muffins in this recipe is a must. It keeps the sandwich from going soggy while adding a little crunch. Can I use something other than English muffins? Absolutely yes! Small bagels or biscuits would be great for these sandwiches, too.

Sausage → Mild or hot Italian sausage both work, and so does a ground breakfast sausage. If you can only find sausage links, remove the casing and use the ground sausage from them. Sausage is the star of this breakfast sandwich, so use good sausage! We have a local company in KC (Scimeca’s) that makes some really great Italian sausage and breakfast sausage, so if you’re in KC, I recommend trying it! Can I use something other than sausage? Plant-based breakfast sausage patties will also work great for this recipe. Or if you want to cut a few strips of crispy bacon in half and use that instead, do it! Just melt the cheese on the eggs if you go that route. Feel free to increase each patty to four ounces for a heftier sandwich.

Cheese → Sharp cheddar brings a lot of flavor, but American cheese melts super smoothly if you prefer. Or go with whatever cheese you love/have on hand (like any kind of cheddar, or a Pepper Jack / Monterey Jack.)

Eggs → I fry the eggs for these sandwiches, because the runny yolk makes them feel a little elevated and like a special breakfast treat. Not to mention, the craggy English muffin is basically a perfect vessel for soaking up runny egg yolk. But if you’re like my husband and not into fried eggs, just cook them however you like! (Basically, scrambled eggs still totally work for these sandwiches.)

Red Pepper Sauce → I use jarred roasted red peppers (one big one will do the trick), and use the leftover peppers for this Chorizo + Red Pepper Soup, or these insanely good Cheesy Steak Sandwiches. Just drain them well so the sauce doesn’t thin out. Do I have to make the sauce? No, it’s not totally mandatory, but it really does take these sandwiches to the next level. If you don’t feel like going all in on this specific sauce, mix some sriracha with mayo, a squeeze of lime or lemon juice, and a pinch of salt and use that instead!

Recipe Tips + Tricks

• Shape the sausage into patties slightly larger than the muffins since they shrink a bit when cooked.
• Make the center of the sausage patties thinner than the edges (this helps them cook evenly without puffing up.)
• Cover the pan after adding cheese so it melts faster and more evenly.
• Fry eggs however you love them: runny yolk for messy deliciousness or firm yolk for a neater bite. Or go with scrambled eggs if you’re not into fried eggs!
• For the sauce, chop the roasted red peppers as fine as possible for a smooth spread. For a faster sauce option, just mix some mayo, sriracha, a squeeze of lime or lemon juice, and a pinch of salt together and go with that. Or just use your favorite hot sauce if you’re not into making a sauce!

Ways to Customize this Recipe

• Swap sausage for bacon, ham, or even a veggie patty.
• Add sautéed spinach, caramelized onions, or avocado for an extra layer.
• Kick it up with hot sauce, sriracha, or chili crisp.
• Try different breads: bagels, croissants, or brioche all make dreamy substitutes.

How to Store + Reheat Leftovers

• To Store Leftovers: Store leftover sausage breakfast sandwiches (without sauce, if possible) in an airtight container in the refrigerator for up to three days.
• Reheat in the Oven (best) → Wrap the sandwich in foil and bake at 350°F for about 10 minutes, or until warmed through. Unwrap for the last 2 minutes if you want the muffin a little crisper.
• Reheat in a Skillet (faster) → Wrap in foil and heat over medium-low in a covered skillet for 5–7 minutes. This keeps the bread from drying out.
• Reheat in the Microwave (fastest, but kinda soggy) → Wrap in a damp paper towel and heat on medium power for 1–2 minutes. The English muffin won’t stay as crisp, but it works in a pinch.