Makes: 2 sandwiches / Prep time: 10 minutes / Cook Time: 15 minutes
Sometimes all you need is a really good breakfast sandwich, and this oneโs got it all: toasted English muffins, juicy Italian sausage patties topped with melted cheddar, a fried egg, and a creamy roasted red pepper sauce to tie it all together. It’s simple but satisfying, and tastes sooo much better than a sad breakfast sandwich from a drive-thru (and honestly is way less expensive). The best part? This recipe makes just two sandwiches, which is perfect for you and your breakfast buddy (or an extra one for you later in the week).
From start to finish, youโre looking at about 25 minutes to make these sausage, egg, and cheese breakfast sandwiches. And don’t sleep on the roasted red pepper sauce: itโs creamy, a little tangy, a little sweet, and it adds a restaurant-level touch with just a handful of ingredients.

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

Ingredient Notes
English muffins โ 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 โ 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 โ 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 โ 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 โ 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 doesnโt 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!

Directions
Step One: Make the Sauce. In a small bowl, stir together mayo, roasted red peppers, sugar, salt, and lemon juice. Set aside.
Step Two: Toast the English Muffins. Place a large nonstick skillet over medium heat. Cut the English muffins in half and spread one teaspoon of softened butter (or olive oil) over the surface of the cut side of each half. Toast in the skillet, cut side down, for about 3-4 minutes until golden brown and crispy. Transfer to a plate and cover with foil to keep warm.


Step Three: Cook the Sausage + Add Cheese. Form the sausage into two patties that are slightly bigger than the English muffins. Cook for 3-4 minutes per side until browned and cooked through. Place a slice of cheese on top of each patty. Cover the skillet with a lid to trap the heat and melt the cheese. Once the cheese is melted, transfer the sausage patties to the plate with the English muffins.






Step Four: Cook the Eggs. Crack the eggs into the rendered sausage fat in the skillet. Season the eggs with salt and pepper, and cook for about two minutes until the egg whites are cooked through. Carefully flip the eggs and cook for another minute, or to your preferred doneness. Turn the heat off from beneath the skillet.


Step Five: Build the Sandwiches. Spread 1-2 tablespoons of the roasted red pepper sauce over the bottom half of each English muffin. Top with the cooked sausage, fried egg, and the top English muffin half. Serve hot and enjoy!




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 sautรฉed 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) โ Wrap the sandwich in foil and bake at 350ยฐF 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) โ Wrap in foil and heat over medium-low in a covered skillet for 5โ7 minutes. This keeps the bread from drying out.
- Reheat in the Microwave (fastest, but kinda soggy) โ Wrap in a damp paper towel and heat on medium power for 1โ2 minutes. The English muffin wonโt stay as crisp, but it works in a pinch.

This sausage breakfast sandwich with egg and cheese is exactly the kind of breakfast I look forward to all week. Itโs cozy, filling, and just messy enough to feel like a treat. Whether youโre making it for yourself and a loved one, or doubling it up for a few servings, I promise itโll be one of those recipes you keep coming back to. Just donโt forget the napkins if you go for that golden runny yolk! ๐
On that note, if you want to make more than two sandwiches, there is a little slider bar in the recipe card below (near โservingsโ). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you! AND if you make this recipe and love it, please leave a comment and/or star rating below! You can also share + tag me on IG so I can see it! If you have any questions about the ingredients or how to make it, email me so I can help out.
xx Sara

Sausage Breakfast Sandwiches for Two
Ingredients
For the Sandwiches:
- 2 English Muffins cut in half
- 4 tsp. Unsalted Butter
- 6 oz. Ground Italian Sausage or Ground Breakfast Sausage
- 2 slices Cheddar Cheese
- 2 Large Eggs
- Salt + freshly cracked Black Pepper to taste
For the Roasted Red Pepper Sauce
- 1/4 cup Mayonnaise
- 1/4 cup finely chopped Roasted Red Pepper from a jar (drain well)
- 1/4 tsp. Granulated Sugar
- 1/4 tsp. Kosher Salt or to taste
- 1 tsp. fresh Lemon Juice
Instructions
- Make the Sauce. In a small bowl, stir together 1/4 cup Mayonnaise, 1/4 cup finely chopped Roasted Red Pepper, 1/4 tsp. Granulated Sugar, 1/4 tsp. Kosher Salt, and 1 tsp. fresh Lemon Juice. Set aside.
- Toast the English Muffins. Place a large nonstick skillet over medium heat. Cut 2 English Muffins in half, and spread one teaspoon of softened butter (or olive oil) over the surface of the cut side of each half. Toast in the skillet, cut side down, for about 3-4 minutes until golden brown and crispy. Transfer to a plate and cover with foil to keep warm.
- Cook the Sausage + Add Cheese. Form 6 oz. Ground Italian Sausage into two patties that are slightly bigger than the English muffins. Cook for 3โ4 minutes per side until browned and cooked through. Place a slice of cheese on top of each patty. Cover the skillet with a lid to trap the heat and melt the cheese. Once the cheese is melted, transfer the sausage patties to the plate with the English muffins.
- Cook the Eggs. Crack the eggs into the rendered sausage fat in the skillet. Season the eggs with salt and pepper, and cook for about two minutes until the egg whites are cooked through. Carefully flip the eggs and cook for another minute, or to your preferred doneness. Turn the heat off from beneath the skillet.
- Build the Sandwiches. Spread 1-2 tablespoons of the roasted red pepper sauce over the bottom half of each English muffin. Top with the cooked sausage, fried egg, and the top English muffin half. Serve hot and enjoy!
Notes
- Sausage swap: Mild or hot Italian sausage works, or breakfast sausage. If you can only find links, remove the casing and use the ground sausage. Plant-based patties work, too!
- Cheese tip: Sharp cheddar is recommended, but any cheddar OR American, Monterey Jack, or Pepper Jack work
- Egg flexibility: Fried eggs are classic, but scrambled or over-easy work. Cook the eggs how you like them!
- Bread options: Swap English muffins for small bagels, biscuits, or small brioche buns.
- Sauce shortcut: For an easier/spicier sauce option, whisk mayo + sriracha + a squeeze of lemon/lime + salt and use that instead!
Nutrition
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