Go Back
+ servings
A sausage, egg, and cheese breakfast sandwich on a dark plate in front of hashbrowns.

Sausage, Egg, and Cheese Breakfast Sandwich

Course: Breakfast
Cuisine: Breakfast
Keyword: best breakfast sandwich, breakfast sandwich recipe, egg breakfast sandwich, sausage breakfast sandwich
Prep Time: 20 minutes
Cook Time: 20 minutes
Homemade Biscuits: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8 people
Calories: 267kcal
This breakfast sandwich is the sandwich to end all breakfast sandwiches! The maple-sage sausage patties and the homemade biscuits put them over the top and can even be made in advance!
Print Recipe


  • 8 biscuits homemade or purchased, split in half, crosswise
  • 8 Maple-Sage Sausage Patties
  • 8 slices Cheddar cheese sliced
  • 6 tbsp unsalted butter divided, 2 tbsp melted for finishing the sandwiches
  • 8 large eggs
  • Kosher salt and freshly ground pepper
  • ½ cup chives finely snipped (optional)


  • 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.
  • Discard any rendered grease from the pan and wipe clean with a paper towel.
  • 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.
  • Meanwhile, briefly warm the biscuits in the microwave.
  • Top 8 of the muffin bottoms with the sausage patties, then egg, and then top with a muffin top. Brush a little melted butter over the sandwiches, if desired. Serve at once!



We highly recommend making the biscuits from scratch, but you can purchase biscuits from your favorite breakfast, or country-style, restaurant, you will still have amazing results.  Canned biscuits are okay, too. 
The biscuits and sausage patties can be prepared up to 1 or 2 days in advance.  Reheat the patties in a skillet until heated through. 
We love snipped chives in the eggs because they add another depth of flavor.  However, they can be omitted, and still be delicious.
The sandwiches can be assembled up to 12 hours in advance and kept in an air-tight container in the fridge.  Nuke them in the microwave until warmed through.  Wrap in aluminum foil if taking them on the run.


Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 229mg | Sodium: 230mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg