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Print RecipeA sausage, egg, and cheese muffin is synonymous with breakfast, or brekkie, as they say in Australia. Our version of this morning classic uses Wolferman's super-thick sourdough muffins. Along with cheesy eggs and some secret sauce for extra kick, these are the perfectly-sized breakfast sandwiches.
Start out with award-worthy Vital Choice pasture-raised sausage patties, top them with rich scrambled eggs with Gruyère cheese, and add a bit of heat with a homemade sriracha mayo. The key to getting fluffy and luscious eggs is medium-low heat and butter (because butter makes everything butter, we mean better). And a spatula. Make sure you're pushing the eggs into and out of the middle of the skillet to form curds, then finish the eggs with a sweep around the edge of the skillet.
One bite and you'll start setting your alarm extra early to make this delicious breakfast sandwich.
SERVINGS
- For the scrambled eggs
- 4 large eggs
- 14 cup heavy cream
- 14 teaspoon kosher salt
- 1 tablespoon butter
- 2 ounces Gruyère cheese (grated)
- To serve
- 13 cup mayonnaise
- 1 tablespoon hot sauce (such as sriracha)
- 2 teaspoons fresh lemon juice
- 8 Wolferman's San Francisco-Style Sourdough Mini Muffins split (toasted)
- 4 Vital Choice Pasture-Raised Pork Breakfast Sausage Patties
- To make scrambled eggs
- In a medium bowl, whisk eggs, cream, and 1/4 teaspoon kosher salt until well-blended.
- Heat medium nonstick skillet over medium heat.
- Melt butter and add egg mixture.
- Leave eggs untouched for 30 seconds.
- Sprinkle cheese over eggs and, using a silicone spatula, begin stirring to create curds of egg.
- Cook for 2 minutes, or until cheese melts and eggs are just set but still creamy.
- Remove from heat.
- To serve
- In small bowl, whisk mayonnaise, hot sauce, and lemon juice.
- Spread cut sides of Wolferman's San Francisco-Style Sourdough Mini Muffins tops and bottoms with mayonnaise mixture.
- Place one patty on each bottom.
- Divide scrambled eggs among sandwiches.
- Place tops on sandwiches and serve.
Sausage mixture can be made up to 1 day before cooking.
AUTHOR
Jason Stahl is an Emmy Award winner who has reported on just about everything from the future of terrorism to North Korean tourism and why Las Vegas is great for kids. He’s interviewed countless personalities from Gene Simmons to Common to Sir Richard Branson. He’s held editorships at WONDERLUST, SPIN, Google, Men’s Fitness, Muscle & Fitness, MSN News, NBC Sports and Centennial Media. Stahl’s the co-author of 20 Things You Didn’t Know About Everything: Duct Tape, Airport Security, Your Body, Sex in Space… And More. The aspiring deli man lives with his wife and son in Jersey City Heights where he operates Hank Schwartz’s Delicatessen & Appetizing.