Welcome to In The Kitchen With Jackie O! I'm so excited to have you follow along as I share my authentic and generational recipes, adventures through the mountains, and all things family and friends.
I grew up in a family who gathered frequently, cooked phenomenally, and continued traditions that have lasted through many generations. I am here to bring you with a timeless experience, one that will allow you to genuinely connect with loved ones and peers on a personal level through cooking.
Hearty breakfasts were always a staple growing up in my family. When my cousins or friends would spend the night on the weekends, my parents the next morning would always cook a full breakfast! We would have pancakes, french toast, eggs, sausage, bacon, and even breakfast sandwiches! It kept us full throughout the day and gave us the proper nutrients to keep us going.
Are you always on the go in the morning and never have time to eat a hearty and healthy breakfast? Do you wake up on the weekends and want to cook an easy brunch? This ultimate savory classic breakfast sandwich is perfect when you need a quick but filling breakfast during the week and serves as an awesome brunch option on the weekend!
Ingredients for breakfast sandwiches have been cooked separately for centuries in many different cultures. After the American Civil War, breakfast sandwiches became a popular breakfast item across the western United States. The first breakfast sandwich recipe was published in an American cookbook in 1987, made with ham, green peppers, and onions.
It wasn’t until the early 1970s that breakfast sandwiches became extremely popular in the United States. Herb Peterson, a McDonald’s franchise owner in Southern California, created McDonald’s first breakfast sandwich and opened a new door for the fast-food industry.
Using two small pans, place each pan on its burner and turn the temperature to low.
Take the Jimmy Dean regular sausage and form it into a patty a little larger than the width of your English muffin.
Once formed, take the sausage patty and place it in one of the heated pans.
In a small bowl, crack both eggs, add pepper and whisk until fully blended.
Coat the other heated pan fully with the cooking spray and pour the beaten eggs into the pan.
As the sausage and eggs begin to cook, split the English muffin with a fork and place it in the toaster oven.
Flip the sausage patty and turn the heat to medium-low, cooking and flipping the sausage until browned on each side.
Using the same spatula, flip the eggs and start to break them apart with the spatula. At this point, the English muffin should be toasted.
Place on your plate and butter each side with the salted butter.
Take the cheese and break each slice in half, placing slices evenly across the eggs.
Cover the eggs with a lid and remove them from heat. Once the cheese is semi-melted, cut the eggs into four sections with your spatula.
Place two sections of the egg on the English muffin evenly, overlapping some.
Take the cooked sausage patty and place it on top of the egg.
Use the rest of the egg sections and evenly place them on top of the cooked sausage, overlapping some.
Top with the other half of the English muffin and dive in!
Frequently Asked Questions
Do different butter types change the flavor of the sandwich?
Yes! When cooking, you can use different brands and types of butter to change up the flavor of what you’re cooking. I use salted butter for a lot of my recipes. The combination of salt and fats adds to the flavor of the overall sandwich.Land O’Lakes butter is one of my favorites to use! Theirbutter with olive oil and sea saltspread is perfect on muffins and bread!
What is the best type of sausage to use?
Typically, I use the Jimmy Dean Premier Pork Regular Sausagethat comes in a tube, not the patties that are previously frozen. It allows you to have as much or as little as you want and you can form it into any shape! For this sandwich, I form four ounces of sausage into a small patty that is a little bigger than the size of an English muffin.
What is the best brand of cheese to use?
Over the years, I have tried different brands of American cheese and recently discovered that Great Value American cheese (Wal-Mart brand) comes pre-sliced in a brick! The cheese is thicker than the traditional slices that are individually wrapped. When it melts on eggs, it’s super creamy and delicious!
Savings Tip
If you find that you have leftover sausagewon’t, you can incorporate use the extra to make a savory herbed breakfast bake throughout the week or create sausage patties to freeze for when you want to make breakfast sandwiches again.
Equipment Required
Toaster oven, toaster or oven to toast the English muffin
English Muffin Substitution – bagel, kaiser roll, biscuits, bread, croissant
Protein Addition – bacon, ham, kielbasa
Pairing Options – Pair with a hot cup of coffee, tea, mimosa, or bloody mary, fresh fruit, or home fries
Storage and Reheat Options
Storage
Store the leftover sandwich and protein additions in airtight glass or plastic containers in the refrigerator for up 2 days.
If you find that you have extra sausage, eggs, or English muffins on hand that will go bad before you use them again, you can freeze them all!
Sausage – Turn the extra sausage into individual patties, separate them in a freezer bag with parchment paper, and freeze on a flat surface.
Eggs – Crack the eggs into a freezer bag and freeze them. When you want to use them in the future, take them out of the freezer, dethaw in the refrigerator, and then cook.
English Muffins – Take each muffin and place it in a freezer bag. Store in the freezer until future use.
Reheat
Place the eggs and protein additions on a plate and microwavewon’tPam’s on high or in a toaster oven at 350 degrees for 7 minutes, or until fully heated through.
Fluffy eggs. Melted cheese. Savory sausage. This breakfast sandwich is simple, hearty, and the ultimate crowd pleaser! Make this classic sandwich for friends on the weekend or during the week for a quick breakfast treat. Trust me, you wont be disappointed!
