Sausage, Egg and Cheese Sammie

Ingredients

• 6sausage patties, homemade or shop-bought
• 4eggs
• ½ tbsp (7.5 ml), optionalcream
• ¼ tspsalt
• 3 slicescheese of your choice
• 3–6 slices, cooked (optional)bacon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Bake the eggs

   Whisk the eggs with the cream, if using, and salt. Pour the mixture into an 20 cm (8-inch) square silicone pan and bake for 15 minutes. Take the egg from the pan and cut it into 3 strips.

3. 3

   Cook the sausages

   Cook the sausage patties according to their package directions, or as appropriate for your homemade patties.

4. 4

   Assemble the sandwiches

   Layer sausage with cheese, a folded strip of egg, cooked bacon if using, and a second sausage patty. Serve and enjoy.

What is a sausage, egg and cheese sammie?

A breakfast sammie is a filling sandwich built around familiar morning ingredients, here sausage, egg and cheese, with bacon as an optional extra. This version skips the bread and stacks the fillings between sausage patties instead.

The method keeps the eggs in neat portions by baking them in a square pan, then cutting them into three strips. That makes assembly straightforward and gives each sandwich a share of the egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 32g protein, 3g carbs, 47g fat.

Most of the carbohydrates come from the eggs and any small amounts in the sausage or bacon; the bulk of the fat comes from the sausage, cheese, eggs and optional bacon. Sausage and cheese also contribute protein, with eggs adding more. Pair a sandwich with tomatoes or leafy vegetables for a fresher, more balanced plate.

Choosing the sausage

Patties: Homemade or shop-bought patties both work; choose ones that cook to a similar thickness so they are easier to stack.

Cooking: Follow the package directions for shop-bought sausage, or use a suitable method for your homemade patties. Cook them while the eggs bake to keep the total preparation time close to 25 minutes.

Getting the eggs right

Whisking: Beat the eggs with the salt and optional cream until combined, without needing to whip in lots of air.

Baking: Use the specified 20 cm (8-inch) square silicone pan and bake for 15 minutes at 180°C. The egg should be set enough to lift out and slice into three strips.

Building each sandwich

Layers: Each serving uses two sausage patties, one slice of cheese and one strip of egg. Fold the egg strip as you assemble the stack, then add cooked bacon if you want it.

Cheese: Put the cheese against a warm sausage patty so it can soften while you finish assembling. The recipe does not specify a cheese variety, so use one you enjoy.

Timing the components

Eggs first: The eggs need 15 minutes in the oven, so begin with them and prepare the sausage while they bake.

Bacon: The ingredient list calls for cooked bacon, so have it cooked before assembly. Its cooking time is not included in the method.

What to serve alongside

A crisp green salad or sliced tomatoes can add freshness alongside the rich sausage, egg and cheese. For a more substantial breakfast, serve with fruit or a simple potato side.

The stacks are filling on their own, so keep sides modest if you want the sandwich to remain the focus.

Recipe notes & tips

• Use the cream only if you want to include the optional ingredient.
• Let the baked egg rest briefly before lifting it from the silicone pan.
• Cut the egg into three strips so each sandwich gets one portion.
• Cook shop-bought sausage patties according to their package directions.
• Have the bacon cooked before you start assembling the stacks.

Variations

• Choose another cheese: Use your favourite sliced cheese in place of the suggested unspecified variety.
• Leave out the bacon: Omit it for a simpler sausage, egg and cheese stack.
• Add more bacon: Use up to 6 cooked slices for a bacon-forward version.
• Skip the cream: Whisk the eggs with salt alone.
• Use homemade patties: Make the sausage patties yourself and cook them appropriately before assembly.

Common mistakes to avoid

• Overbaking the egg: Check it at 15 minutes and remove it once set enough to slice.
• Using the wrong pan size: Use a 20 cm (8-inch) square silicone pan as specified so the egg forms a useful layer.
• Cutting before the egg is set: Bake for the full 15 minutes before removing and slicing it.
• Serving undercooked sausage: Follow the package directions or an appropriate cooking method for homemade patties.
• Starting with uncooked bacon: Cook the bacon before assembling, as the method does not cook it.

How to store

Refrigerate leftover assembled sandwiches in an airtight container and use within 3 days. Reheat until hot throughout; for best texture, warm the sausage and egg separately from any bacon, then assemble.

Frequently asked questions