Toasted English muffins filled with crispy bacon, a juicy sausage patty, melted cheese, smashed avocado, tomato chutney, and a runny fried egg. This hearty breakfast sandwich is rich, satisfying, and perfect for a proper weekend brunch.
If you are looking for the best breakfast sandwich recipe, this one is a strong contender. It has everything a great breakfast sandwich should have: crisp edges, melty cheese, a savoury sausage patty, creamy avocado, a little sweetness from chutney, and that all-important runny egg yolk. It is indulgent, messy in the best way, and packed with flavour from top to bottom.
The Best Breakfast Sandwich
A breakfast sandwich can be simple, but when you are making one properly, it is worth building layers of flavour. This English muffin breakfast sandwich uses classic breakfast ingredients and turns them into something extra special. Each part has a purpose: the muffin gives structure, the bacon adds crunch, the sausage patty brings savoury richness, the cheese melts into the meat, and the egg finishes everything with a glossy yolk.
Breakfast Sandwich Fillings
- English Muffin – The ideal size for a handheld breakfast sandwich. Toasting it gives a crisp surface and helps it hold the fillings.
- Sausage Patty – Made quickly from pork sausages or sausage meat. It is simple, well-seasoned, and full of flavour.
- Cheese – American-style cheese melts beautifully over the hot sausage patty and gives the sandwich a classic breakfast feel.
- Tomato Chutney – Adds sweetness, tang, and a little sharpness to balance the rich meat and egg.
- Smashed Avocado – Creamy avocado gives freshness and makes the sandwich feel even more satisfying.
- Egg – A fried egg with a runny yolk is essential for that perfect breakfast sandwich finish.
- Bacon – Cooked until crispy, it adds salty crunch and helps create flavour in the pan for the rest of the sandwich.
You can make small changes if needed, such as using cheddar instead of American-style cheese, a roll instead of an English muffin, or scrambled eggs instead of fried. That said, this combination works especially well because it balances crisp, creamy, salty, sweet, and savoury elements in every bite.
Breakfast Sausage Patty
The sausage patty is the heart of this breakfast sandwich, and it could not be easier to make. Instead of mixing mince with lots of seasoning, simply use pork sausages. Remove the meat from the skins, shape it into patties, season the outside, and fry until golden. Sausage meat is already seasoned, which means you get a flavourful patty with very little effort.
What Sausage Should I Use?
Regular pork sausages work well. If you are in the UK, plain pork sausages or Cumberland sausages are a good choice. If you are in the US, breakfast sausage is the closest option. Avoid heavily flavoured sausages, as they can overpower the other ingredients in the sandwich.
Can I Use Ground Sausage?
Yes. Use about the same weight as four sausages, roughly 9oz or 250g. Make sure it is sausage meat rather than plain ground pork. Ground pork is not pre-seasoned and can taste bland unless you add your own seasoning.
Once the patties are shaped, season both sides generously with salt and black pepper. Fry them in the bacon fat for the best flavour, then melt the cheese directly on top while the patties finish cooking.
How to Make a Breakfast Sandwich
The secret to a really good sausage breakfast sandwich is cooking most of the ingredients in the same pan. Start with the bacon so it releases its fat. Then fry the sausage patties in that same flavourful fat. After that, cook the eggs in the pan juices and finish by toasting the English muffins in the leftover butter and oil. Nothing goes to waste, and each stage adds more flavour to the next.
Bacon: Low and Slow
Begin by cooking the bacon over low to medium heat. This helps render out the fat slowly and gives the bacon time to become crisp without burning. The rendered fat then becomes the base for frying the sausage patties, which gives them a deeper, richer flavour.
Baste the Eggs
After the patties are cooked, there will still be plenty of flavour left in the pan. Add a little butter, crack in the eggs, and baste the whites with the hot fat. This helps the top of the egg cook while keeping the yolk runny. The result is a fried egg that is glossy, tender, and full of savoury flavour.
Process shots: add bacon to the pan, cook until crispy, remove and leave the fat behind, fry the sausage patties, flip and add cheese, melt butter in the pan, fry and baste the eggs, then toast the English muffins.
Serving a Breakfast Sandwich
Once everything is cooked, all that is left to do is stack the sandwich. Spread tomato chutney over the bottom muffin half, add crispy bacon, place the cheesy sausage patty on top, spoon over the smashed avocado, and finish with the fried egg. Add the top muffin half and serve immediately while everything is hot.
This sandwich is filling enough to serve on its own, but it also works well as part of a larger brunch. If you want something on the side, go for hash browns, potato wedges, or any simple breakfast potato. Keep napkins nearby, because the runny yolk makes this sandwich deliciously messy.
How to Make a Breakfast Sandwich (Full Recipe)
The Best Breakfast Sandwich
Equipment
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Large pan and spatula
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Small bowl and fork for the avocado
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Chopping board
Ingredients
- 4 pork sausages
- 4 rashers of bacon
- 2 English muffins, halved
- 2 slices of American-style cheese
- 2 tbsp tomato chutney
- 2 eggs
- 1 small avocado, halved and pitted
- 1 tsp butter
- salt and black pepper, as needed
- lemon juice and extra virgin olive oil, optional, for the smashed avocado
Instructions
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Scoop the avocado into a small bowl and roughly mash it with a fork. Season with a pinch of salt and black pepper. If using, add a small squeeze of lemon juice and a drizzle of extra virgin olive oil.
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Remove the sausage meat from the skins and shape it into two patties. Season the tops with salt and black pepper.
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Place the bacon in a large pan over low to medium heat. Cook slowly until the fat renders and the bacon turns crisp. Remove the bacon and leave the fat in the pan.
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Increase the heat to medium. Add the sausage patties seasoned-side down, then season the other side. Fry until golden, flip, add the cheese, and continue cooking until browned and cooked through.
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Remove the patties from the pan. Add the butter and scrape up any flavour from the base of the pan. Crack in the eggs, season lightly, and baste the whites with the hot fat until set while keeping the yolks runny.
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Toast the English muffin halves in the remaining pan juices until golden and crisp.
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Build each sandwich with the bottom muffin half, tomato chutney, crispy bacon, cheesy sausage patty, smashed avocado, fried egg, and top muffin half. Serve immediately.
Notes
b) Cheese: American-style cheese melts easily and gives a classic breakfast sandwich texture, but another melting cheese can be used if preferred.
c) Bread: English muffins work especially well, but a roll or thick slices of bread can also be used. Toast whatever you choose in the pan for extra flavour.
d) Calories: Nutrition values are estimated per sandwich.
Nutrition:
For more similar sandwiches, try these breakfast ideas:
Breakfast Sandwich Recipes
- Sausage and Bacon Sandwich
- Avocado Egg Sandwich
- Scrambled Egg Sandwich
- Ultimate Fried Egg Sandwich
If you loved this breakfast sandwich recipe, save it for your next weekend brunch. It is hearty, flavour-packed, and best served hot with plenty of napkins.