A Breakfast Staple
The Sausage, egg, and cheese sandwich is a throwback to my college days. When I worked at a couple of different fast food jobs, I used to work the morning shift. At one such restaurant, I was taught how to crack an egg each hand at the same time. This was so that I would be faster on the cooking line. This little trick took a bit to learn but to this day has impressed many people. That year I spent cooking breakfast was fun but I don’t miss those early morning shifts and standing on my feet for hours at a time. These days it is much more fun to make some of my favorite dishes and try to replicate them as closely as possible.
The Perfect Shape
One of the menu items we used to make was a sausage, egg, and cheese sandwich. I have often wondered how I could recreate this perfectly round egg for my sandwiches. Then one day I saw a friend post a recipe for homemade English muffins where she used the top to a canning jar to achieve that perfect cylinder shape. What a great idea, I thought, I could use that for my eggs too! There are a couple of different sizes of lids, but I find the large mouth quart jar lids provide a good size that is equal to the size of most English muffins. Not only can you use a canning ring for English muffins and eggs, but they work great for forming your sausage patties as well.
Toasted Buttery Goodness
One other trick to making these delicious breakfast treats when you are camping or do not have a toaster is to fry the English muffin in butter in your cast iron pan. This will not only toast the muffin but will butter it at the same time. When I make English muffins this way, I usually only toast the inside of the muffin.
Fresh Homemade Sausage
The rest of this recipe for the sausage, egg, and cheese sandwich is really simple. You can buy sausage patties for simplicity, but if you like to make your own, I have a recipe here that is delicious and easy. In the restaurant where I worked, we used American cheese, but I have since strayed away from American cheese and opt for nicer cheeses instead. In the photos for this recipe, I used Muenster.
Lots of Variations
If you prefer, you can use Canadian bacon instead of sausage, or leave out the meat entirely if you would rather have just the egg and toast. Its fun to play around with this sandwich and make it just the way you like it. This recipe is so simple and fun to make you can do it camping, at home or just hanging out in your backyard on a warm summer morning.
Sausage, Egg, and Cheese Sandwich
The perfect breakfast sandwich for a quick and easy hot meal.
- 2 sliced English muffins
- 2 pieces sliced cheese
- 2 large sausage patties
- 2 large eggs
- 1 tbsp butter
- 1 tbsp olive oil
Preheat a skillet to a medium low heat. Place canning lid in skillet to heat with the pan, and spray a little non-stick spray on the pan and the lids.
Crack an egg into each lid and hold the lid down with your spatula for about 30 seconds, so that the egg does not leak out the bottom of the lid. Break the yoke.
Let cook for 4 minutes on each side. Usually, these are cooked well done to avoid any yoke spilling when you bite into them.
In a separate pan cook the sausage until done.
While the egg and sausage are cooking, toast the English muffin. Spread some butter on the English muffin once it has been toasted.
When egg and sausage are fully cooked remove from the pan and assemble the sandwich by placing the sausage on the toasted muffin first, then the egg and finally the cheese.
Serve with hash browns or fruit.