EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH
Breakfast in a bun? Why not! This recipe has all the usual suspects - eggs, sausage, cheese - plus a little spice to kick your morning into high gear.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Toast buns until golden brown.
- Cook sausage patties in a skillet over medium heat until brown.
- While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
- In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
- Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
- Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
- Serve while warm.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 26.6 g, Cholesterol 427.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 29.7 g, SaturatedFat 13.9 g, Sodium 880.2 mg, Sugar 1.6 g
BIGGEST WINNER BREAKFAST SAUSAGE
This is a recipe from the Biggest Loser cookbook and is a personal favorite of mine. We ask our butcher to ground pork tenderloin. I usually have this for breakfast with a Western Alternative Bagel, egg/egg substitute and FF cheese. You can also chopp this up in omlets or other egg type dishes. A very healthy alternative to sausage. If you don't like pork, ground turkey or chicken is easily substituted. Don't be intimidated to make your own sausage, it's easy, and takes no time at all.
Provided by JackieGK
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl.
- Divide into 4 portions and shape into patties.
- TO PREPARE AND EAT NOW: Cook in non-stick skillet for one to two minutes per side until cooked through. May spray pan with cooking spray if desired.
- TO FREEZE: Can be frozen in individual uncooked portions. I, however, make several batches at once and freeze after being fully cooked.
- TO PREPARE AFTER FREEZING: Heat up in microwave either from frozen or thawed out state between a paper towel.
Nutrition Facts : Calories 71.9, Fat 2, SaturatedFat 0.7, Cholesterol 36.9, Sodium 175.3, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 11.8
SAUSAGE AND EGG SANDWICH
Categories Sandwich Cheese Egg Pork Breakfast Brunch Fry Kid-Friendly Quick & Easy New Year's Day Sausage Winter Swiss Cheese Gourmet Small Plates
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Butter bread slices and arrange 2, buttered sides down, on a large plate.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice. Top with cheese.
- Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more.
- Carefully transfer eggs to sandwiches, topping each patty with an egg. Cover with remaining 2 bread slices, buttered sides up. Wipe out skillet.
- Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total. Halve sandwiches.
SAUSAGE, EGG, AND CHEESE SCRAMBLE
This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.
Provided by Meaghan
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
- While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 3 g, Cholesterol 335.6 mg, Fat 23.2 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 468.3 mg, Sugar 2.8 g
FRIED EGG AND SAUSAGE SANDWICH
I recently started having gallbladder problems and so have had to cut way back on meats and cheeses. This recipe is one I kind of invented. My toddler and I enjoy these for lunch, but they might also be good for breakfast. (Makes 2 sandwiches)
Provided by rarambo
Categories Breakfast
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Toast the Bread.
- Spread the ranch dressing on one side of two slices of toasted bread.
- Fry each egg. You can fry it however you like. I use a tiny amount of butter just to keep the egg from sticking and I like my eggs done over easy with runny yolks (which is great when it soaks into the dry toast). But if you are concerned about making sure the egg is cooked through then scramble them.
- Put the eggs on the toasted bread while it's still warm and quickly put the cheese on it so it melts. When I make this I have to cook one egg at a time, but if you have a large skillet and are skillful at frying eggs you might be able to cook 2 at once.
- Put the chopped sausage in the skillet to heat it up (or brown it if you haven't already).
- Divide the chopped sausage over each sandwich. Since it's warm it should melt into the cheese so try to spread it evenly over the sandwich too.
- Add the second slice of toast.
- Cut the sandwich in half. You may have ot let it cool before you eat it. For my toddler I cut half of one sandwich up into cubes and she eats it with her fingers. Since the sausage is cut small and the egg is mushy she can eat it with just her 5 front teeth. YUM!
Nutrition Facts : Calories 227.6, Fat 18.5, SaturatedFat 8.7, Cholesterol 243.5, Sodium 456.1, Carbohydrate 4.6, Fiber 0.1, Sugar 0.9, Protein 10.7
SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST
Steps:
- Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 330 calories, Fat 24g fat (11g saturated fat), Cholesterol 364mg cholesterol, Sodium 612mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
BIGGEST LOSER SAUSAGE, EGG, AND CHEESE SANDWICH
Steps:
- Set a 3 1/2" round metal cookie cutter to one side in a medium nonstick skillet. Set the pan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Mist the skillet and the inner ring of the cutter with olive oil spray. Place the sausage on one side of the pan. Cook for 1 to 2 minutes per side, or until the sausage is no longer pink inside. Meanwhile, drop the egg white into the cookie cutter. Cook for 1 to 2 minutes, or until the egg white sets in the middle and the bottom starts to brown. Carefully (wearing an oven mitt) use a butter knife to loosen the egg white from the cutter. Remove the cutter and flip the egg white. Cook for 1 to 2 minutes, or until completely set. Remove from heat. Meanwhile, toast the muffin. Set the muffin bottom, cut-side up, on a plate. Top with the sausage, the cheese, the cooked egg white, and the muffin top. Serve immediately.
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Ratings 1Calories 267 per servingCategory Breakfast
- Prepare and shape the sausages as directed and cook in a large skillet (non-stick works well) over medium heat.
- Cook until undersides are browned, about 5 minutes. Flip the patties and cook for about another 5 minutes. Place a slice of cheese on each patty, cover the pan, and cook until the cheese melts, about 1 minute longer. Remove the patties from the pan and set aside until ready to use.
- In a small bowl, gently beat one egg. Heat ½ tbsp butter in the skillet over medium heat. Add the egg and slightly swirl the pan to distribute the egg all over. The egg will start to set. Sprinkle with salt, pepper, and chives (if using). Use a spatula or fork to push some of the edges of the eggs inwards as it cooks, and tilt the pan to let the uncooked egg on top to fill the edges. Cook until eggs are fully cooked and no longer 'wet.' Remove from heat and carefully use a spatula to fold the omelet in half, and then fold again to quarter. Set aside and repeat this process with remaining eggs. Tent cooked eggs with foil to keep warm.
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From pillsbury.com
5/5 (5)Category BreakfastServings 2Total Time 40 mins
- Heat oven to 375°F. On ungreased small cookie sheet, place biscuits 2 inches apart. Bake 20 to 24 minutes or until golden brown.
- After 15 minutes of baking, start making filling. In small bowl, beat eggs with whisk until mixed well. In 8-inch nonstick skillet, heat butter over medium-high heat until hot and sizzling. Add beaten eggs; quickly begin stirring eggs continuously with heat-resistant spatula. As eggs begin to thicken, stop stirring and cook an additional 30 to 60 seconds or until eggs are set. Fold eggs in half; turn off heat. Top eggs with shredded cheese; cover and let stand about 2 minutes or until cheese melts. Cut eggs in half. Make sausages as directed on package.
- Split warm biscuits horizontally; place on 2 individual serving plates. Place egg and sausage on bottom halves of biscuits. Cover with top halves of biscuits; serve immediately.
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