Made with tender oven-baked eggs, savory sausage, and melty cheese, these homemade breakfast sandwiches are perfect for feeding a crowd.
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-inch 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.
Once everything is ready, assemble the sandwiches by layering a square of egg, a sausage patty, and a slice of cheddar on each toasted English muffin. Serve immediately, or wrap individually and refrigerate for up to several days — they reheat well in the microwave for a quick, satisfying breakfast any morning of the week.
