If you’re a fan of sausage, egg, and cheese sandwiches from places like Starbucks, you’ll love this homemade version. The eggs bake all at once in the oven, so there’s no need to stand at the stove cooking them one by one. You can serve a whole tray when you’ve got hungry family or houseguests to feed, or stash a few in the fridge for easy breakfasts during the week. Either way, they’re so much better than anything you’ll get at the drive-thru.
The recipe is straightforward, but one simple technique makes all the difference: baking the eggs in a water bath. It helps the eggs cook gently and evenly, giving them a tender, almost custard-like texture.
What You’ll Need To Make Breakfast Sandwiches
You’ll need eggs, whole milk (or half-and-half), unsalted butter, salt, pepper, English muffins, sausage patties, and sliced cheddar cheese.
Step-By-Step Instructions
Step 1: Prep the egg mixture. Whisk together the eggs, milk, melted butter, salt, and pepper in a large bowl until smooth and well combined.
Step 2: Bake the eggs. Pour the mixture into a greased 8-in baking pan and place it inside a larger roasting pan. Bring a kettle or saucepan of water to a simmer and carefully pour the hot water into the outer pan until it reaches halfway up the sides of the egg pan. Bake at 325°F for 20 to 25 minutes until just set, then let cool for 5 minutes and cut into 6 squares.
Pro Tip: A water bath—simply placing the baking dish in a larger pan filled partway with hot water—moderates the heat around the eggs, preventing them from overcooking around the edges before the center is set. The result is a smooth, tender, almost custard-like texture.
Step 3: Warm the other ingredients. Heat the sausage patties according to the package directions, toast the English muffins until lightly golden, and spread the cut sides lightly with butter while they’re warm.
Step 4: Assemble and melt. On the bottom of each muffin half, layer half a slice of cheddar, a sausage patty, an egg square, and another half slice of cheddar, then top with the remaining muffin. Place the sandwiches on a baking sheet and bake for about 5 minutes until the cheese is melted and everything is heated through. Serve warm.
Pro Tip: Layering the cheese on both sides of the sausage and egg helps hold everything together once melted, making the sandwiches easier to eat.
More Grab-and-Go Breakfast Recipes
Egg Bites with Bacon & Gruyère
Crispy Honey Nut Granola Bars
Breakfast Burritos
No-Bake Energy Bites
Breakfast Sandwiches
These warm breakfast sandwiches combine tender baked eggs, savory sausage, and sharp cheddar on toasted English muffins.
Servings 6 sandwiches
Calories 448kcal
Ingredients
For the Eggs
- 8 large eggs
- 2 tablespoons whole milk or half-and-half
- 1 tablespoon unsalted butter, melted and cooled slightly
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
For the Sandwiches
- 6 English muffins, split
- Softened butter, for spreading
- 6 pre-cooked sausage patties, such as Jimmy Dean (see note)
- 6 slices sharp cheddar cheese, halved
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Generously butter an 8-in (20-cm) square baking pan or coat with nonstick cooking spray. Bring a kettle or saucepan of water to a simmer for the water bath.
- In a large bowl, whisk together the eggs, milk, melted butter, salt, and pepper until smooth and well combined. Pour the mixture into the prepared baking pan.
- Place the pan inside a larger baking dish or roasting pan. Put the pans on the oven rack, then carefully pour the hot water into the outer pan until it comes about halfway up the sides of the egg pan.
- Bake for 20 to 25 minutes, or until the eggs are just set in the center. Remove the egg pan from the water bath and let cool for about 5 minutes. Cut into 6 squares.
- Meanwhile, heat the sausage patties according to the package directions until hot.
- Toast the English muffins until lightly golden. Spread the cut sides lightly with butter while warm.
- Place half a slice of cheddar on each bottom muffin half. Top with a sausage patty, an egg square, and another half slice of cheddar. Finish with the top muffin halves.
- Place the assembled sandwiches on a baking sheet and bake for about 5 minutes, or until the cheese is melted and the sandwiches are heated through. Serve warm.
Notes
- Look for fully cooked breakfast sausage patties that are roughly the diameter of an English muffin (3½ to 4 in wide), such as Jimmy Dean. They’re typically sold in the freezer section near the breakfast foods. Some brands, such as Banquet Brown ’N Serve, make smaller patties; if using those, you’ll need to use two patties per sandwich for better coverage.
- Make-Ahead/Leftovers: The sandwiches are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, wrap the sandwiches loosely in foil and warm in a 325°F oven for about 15 minutes, or until heated through and the cheese is melted. (Freezing is not recommended; the egg portion of the sandwich tends to become watery and slightly rubbery once thawed and reheated, and the appearance changes as well.)
Nutrition
Per serving (6 servings)Calories: 448kcal | Carbohydrates: 27g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 305mg | Sodium: 667mg | Fiber: 3g | Sugar: 2g
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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