Forget boring breakfasts, because the Sausage and Egg Sandwich is here to revolutionise your mornings and late-night cravings! This isn’t just any sandwich; it’s a golden, toasted hug filled with a perfectly cooked egg and a sizzling, flavourful sausage.
It’s the ultimate comfort food, quick enough for a speedy start to your day and satisfying enough to cure those midnight munchies. Plus, it’s incredibly versatile—add your favourite cheese, a dollop of sauce, or a sprinkle of chilli for a personalised treat. Get ready to elevate your sandwich game with this timeless classic!
Ingredients needed
Let’s dive a little deeper into the simple yet mighty ingredients that make this Sausage and Egg Sandwich so spectacular:
- Butter: Using butter in the pan is key for two reasons: it helps toast the bread to a beautiful golden crisp, and it adds a rich, undeniably delicious flavour to both the bread and the mince as it cooks. Don’t substitute with oil if you want that classic breakfast sandwich taste!
- Thick Bread: I specifically use thick-cut bread because it’s robust enough to handle the pork mince and all the fillings. Thin bread just won’t cut it – it’ll get soggy and sad!
- Pork Mince: I’ve gone with 100g of pork mince for this recipe. It’s a great choice because it’s flavourful and browns up beautifully, creating that delicious savoury layer that’s crucial to this sandwich. I usually grab mine from the fresh meat section at Woolworths or Coles.
- Burger Cheese Slices: These might seem simple, but burger cheese slices are superstars for melting! They’re designed to get perfectly gooey and cheesy over heat, which is exactly what we want for this sandwich.
- Tomato Sauce: Your classic tomato sauce (or ketchup) provides that perfect tangy sweetness that balances the richness of the sausage and egg. It’s a nostalgic flavour that just screams “comfort food” and really ties all the elements together.
- Egg: The humble egg is the heart of this breakfast sandwich. I like mine sunny-side up for that runny yolk experience, but the beauty of this recipe is you can cook it exactly how you like it. A good quality, fresh egg will always make a difference.
Recipe tips & notes
Here are some handy tips and notes to make sure your Ultimate Sausage and Egg Sandwich turns out perfectly every time:
- Personalise Your Condiment. While I love a good tomato sauce (ketchup for my international friends!), feel free to swap it out for BBQ sauce, a spicy mayo, or even some hot sauce if you’re feeling adventurous.
- Don’t Skimp on the Bread! Using thick-cut bread is absolutely key here. It provides a sturdy base for the mince and all those delicious fillings, ensuring your sandwich holds together beautifully. Plus, it toasts up wonderfully!
- Flatten That Mince Evenly. When you’re pressing the pork mince onto the bread, try to get it as even and thin as possible to cover the whole slice. This ensures the mince cooks through thoroughly and creates a perfect meat-to-bread ratio in every bite.
- Press for Maximum Adhesion. You might find the mince wants to lift off the bread when you first flip it. Don’t be afraid to use your spatula to gently press the bread down onto the pan.
- The Cheese Melt Secret. Covering the pan with a lid traps the heat, creating a little steamy environment that melts the cheese perfectly and quickly without overcooking your bread.
- Season as You Go. Don’t forget to season both the pork mince and the egg with salt and pepper. These little touches really elevate the overall flavour of your sandwich.
Substitutions & additions
Want to mix things up a bit? Here are some fantastic substitutions and additions to make this Sausage and Egg Sandwich truly your own:
- Spice It Up! For a little kick, sprinkle some chilli flakes over the pork mince while it’s cooking, or add a dash of your favourite hot sauce with the tomato sauce.
- Bread Choices: While thick bread is my go-to, you can absolutely try this with other sturdy bread options like a brioche bun, English muffin, or even a ciabatta roll.
- Mince Alternatives: If pork isn’t your thing, you can easily substitute the pork mince with beef mince, chicken mince, or even a plant-based mince for a vegetarian option.
- Cheese Swap: Burger cheese slices melt like a dream, but you can swap them for cheddar, Monterey Jack, or even a slice of provolone for a different flavour profile.
- Egg-cellent Variations: Not a fan of sunny-side up or over easy? Cook your egg however you like it! A scrambled egg or a fried egg with a firm yolk would work just as well.
- Add Some Veggies: Want to sneak in some greens? A few spinach leaves layered on top of the cheese as it melts, or some caramelised onions cooked alongside the bread.
How to make this recipe
Follow these simple steps to create your sausage and egg sandwich:
Step 1
In a frying pan over medium heat, melt the 1 tablespoon of butter. Place the 2 slices of thick bread into the pan. Take the pork mince, divide it, and press each half thinly over the top of each bread slice—season generously with salt and pepper. Cook for 5 to 7 mins until the pork mince is golden brown and crispy.
Step 2
Flip each piece of bread over so the cooked mince side is now facing up. Turn the heat to low and cook until the bread side is golden brown. Once done, turn the heat off. Place the burger cheese slices onto the mince on each piece of bread, then cover the pan with a lid for a minute or two to let the cheese melt perfectly.
Step 3
While the cheese is getting wonderfully gooey, use the same frying pan to cook your 1 large egg. Fry it exactly how you love it – whether that’s a runny sunny-side up or a fully cooked over-easy egg.
Step 4
Spread 1 tbsp of tomato sauce onto the cheesy mince side of both bread slices. Place your fried egg on top of one of the sauced bread slices. Finally, place the second sauced bread slice on top.
Sausage and Egg Sandwich
Ingredients
- 2 slices Thick bread
- 100 g Pork mince
- 2 slices Burger cheese
- 2 tbsp Tomato sauce
- 1 Egg
- Salt and pepper
- 1 tbsp Butter
Instructions
- Melt butter in a pan over medium heat. Place bread, flatten seasoned pork mince onto each slice, and cook until golden brown on one side.
- Flip the bread, cook until the bread side is golden, then turn off the heat. Add a cheese slice to each and cover to melt.
- In the same pan, fry your egg to your liking (sunny-side up, over easy, etc.).
- Assemble: Spread sauce on both bread slices, place the egg on one, season, and top with the second slice.
Nutrition
Storage & reheating
This Sausage and Egg Sandwich is definitely best enjoyed fresh and hot right off the pan! However, if you find yourself with leftovers (or want to prep a component), here’s how to handle it:
- Fridge (Cooked Components): The cooked pork mince patties and fried egg can be stored separately in airtight containers in the fridge for up to 2 days. I don’t recommend assembling the entire sandwich and storing it, as the bread will become soggy.
- Freezer (Cooked Components): You can cook the pork mince patties ahead of time and freeze them. Once cooked and cooled, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container for up to 1 month. You can also freeze cooked, firm-fried eggs, although the texture may change slightly upon reheating.
- Reheating (Fridge Leftovers – Components):
- Pork Mince Patty: Reheat in a dry frying pan over medium heat for 2-3 minutes per side until hot and sizzling, or in the microwave for 30-60 seconds.
- Fried Egg: Gently warm in a frying pan over low heat for 1-2 minutes, or in the microwave for 15-30 seconds. Be careful not to overcook it!
- Assembling a Fresh Sandwich: Once your components are warm, toast fresh bread, melt cheese on top of the mince, and assemble as per the recipe for the best results!
- Reheating (Frozen Mince Patties):
- From Frozen: You can reheat the frozen pork mince patties directly in a frying pan over medium-low heat. Add a tiny splash of water and cover the pan to create steam, helping them thaw and heat through without drying out. This will take about 5-7 minutes, flipping occasionally.
- Thawed: If thawed in the fridge, reheat in a frying pan for 2-3 minutes per side until hot.
Recipe FAQs
Can I use sausage meat from actual sausages? Absolutely! If you have some Italian sausages or breakfast sausages on hand, just remove the casings and use the sausage meat in place of the pork mince. It will add even more flavour! Just make sure to break it up and flatten it onto the bread just like the mince.
My mince isn’t sticking to the bread. What am I doing wrong? This can happen if your pan isn’t quite hot enough, or if you’re not pressing the mince firmly enough onto the bread. Ensure your pan is at medium heat so the mince can start to sear and stick. Also, don’t be shy with that spatula – really press down!
What if I don’t have butter? Can I use oil? You can use olive oil or vegetable oil, but honestly, the butter adds so much flavour to the toasted bread and helps the mince brown beautifully. If you have butter, use it! If not, oil will still work, but it might lack that rich, comforting butter flavour.
Can I make more than one at a time? You bet! If your frying pan is large enough, you can definitely make two (or even three!) at once. Just make sure not to overcrowd the pan, as this can lower the heat and affect how well the bread toasts and the mince browns. If you’re cooking for a crowd, consider using two pans!