Sausage and Egg Sandwiches

Brunch favorite!

sausage and egg sandwiches
Mike Garten

Pickled peppers add a sweet-hot kick that pairs well with the rich sausage, but for a milder contrast, sub in roasted red peppers instead.

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Cal/Serv: 480
Yields: 4 servings
Total Time: 0 hours 15 mins
4 tsp.

olive oil, divided


thin slices red onion

12 oz.

sweet Italian sausage (casings removed)

2 oz.

extra-sharp Cheddar cheese, coarsely grated


large eggs


English muffins, split and toasted


sweet piquante peppers, sliced (we used Peppadews)

1/4 c.

flat-leaf parsley

  1. Heat 2 tsp oil in large cast-iron skillet on medium. Add onion and cook 3 minutes. With wet hands, shape sausage into four 1/4-inch-thick patties, add to skillet with onion, and increase heat to medium-high. Flip onion and cook until just tender, 2 to 3 minutes more. Cook patties until browned, 2 to 3 minutes, then flip.
  2. Separate onion slices into rings and arrange on top of patties, then top with Cheddar and continue cooking until sausage is cooked through, 2 to 3 minutes more.
  3. Meanwhile, heat remaining 2 teaspoons olive oil in large nonstick skillet on medium and cook eggs to desired doneness, 4 to 5 minutes for runny yolks. Top bottom halves of muffins with sausage, then eggs, pepper slices, and parsley

NUTRITIONAL INFORMATION (per serving): About 480 calories, 29 g fat (10 g saturated), 24 g protein, 785 mg sodium, 30 g carbohydrate, 2 g fiber

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