Introduction

The Breakfast Club Sandwich is a hearty and satisfying morning meal that brings together crispy bacon, savory sausage patties, creamy scrambled eggs, and fresh avocado. Layered between toasted bread slathered with flavorful cowboy butter, this sandwich will awaken your taste buds and keep you fueled all day.

A stacked breakfast sandwich cut in half, showing two main layers inside white toasted bread slices. Each sandwich half has four layers: at the bottom, a browned sausage patty with a slightly rough texture, above it a crispy golden-brown fried hash brown, followed by a layer of crisp red bacon strips, soft green avocado chunks, and a thick layer of fluffy yellow scrambled eggs on top. The bread is lightly toasted with some green herb flakes sprinkled on top. The sandwich is placed on light brown parchment paper on a white marbled surface, with a small bunch of fresh green parsley nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices thick-cut bacon
1 pound ground pork sausage
4 slices mild cheddar cheese
1 tablespoon unsalted butter
8 large eggs, beaten
½ teaspoon kosher salt
¼ teaspoon black pepper
12 slices white bread, toasted
1 large avocado, pitted, peeled, sliced
¾ cup cowboy butter, softened, divided

Instructions

Step 1: Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the bacon slices in a single layer on the sheet and bake for 25-30 minutes until crispy. Transfer to paper towels to drain excess grease.
Step 2: Divide the ground pork sausage into four equal portions and shape each into a patty slightly larger than your bread slices. Heat a medium skillet over medium heat and cook patties 3-4 minutes per side until browned and cooked through (internal temperature 160°F). During the last minute of cooking, place a slice of cheddar on each patty to melt. Drain on paper towels.
Step 3: Wipe out the skillet and melt butter over medium heat. Add beaten eggs, salt, and pepper, stirring gently as the eggs begin to set. Pull eggs across the pan to form large soft curds until thickened with no visible liquid. Remove from heat.
Step 4: Spread 1 tablespoon of cowboy butter on one side of each toast slice. For each sandwich, layer a sausage patty on the buttered side of one toast slice, top with another buttered toast slice. Add two bacon slices, avocado slices, and about ½ cup scrambled eggs. Finish with a final buttered toast slice on top.
Step 5: Cut each sandwich into four triangles and secure with toothpicks. Repeat to assemble remaining sandwiches and serve immediately.

Tips & Variations

For extra flavor, try using smoked cheddar or pepper jack cheese in place of mild cheddar.
Substitute whole wheat or sourdough bread for added texture and nutrition.
Add tomato slices or leafy greens like spinach for a fresh crunch.
Make the cowboy butter ahead of time and keep it softened for quick sandwich assembly.

Storage

Assembled sandwiches are best enjoyed fresh to keep the toast crisp. If you must store leftovers, wrap sandwiches tightly in foil and refrigerate for up to 24 hours. Reheat gently in a toaster oven or skillet to maintain texture, avoiding microwaves which can make the bread soggy.

How to Serve

A metal tray with several sandwich quarters arranged inside, each sandwich having three layers: the top and bottom are toasted white bread with a golden, slightly crispy texture sprinkled with green herbs; the first inner layer is scrambled yellow eggs, followed by slices of green avocado, crispy brown bacon strips, and a juicy cooked sausage patty in the middle. The tray sits on a white marbled textured surface with a beige cloth on one side, fresh green parsley scattered around, and a glass of orange juice partly visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey bacon instead of thick-cut bacon?

Yes, turkey bacon can be used as a leaner alternative, but it may have a different texture and flavor compared to thick-cut pork bacon.

What is cowboy butter and can I substitute it?

Cowboy butter is a savory, spiced butter typically made with herbs, garlic, and seasonings. If you don’t have it on hand, you can use softened plain butter or herb butter as a substitute.

Breakfast Club Sandwich Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

This hearty Breakfast Club Sandwich features crispy oven-baked bacon, juicy pan-seared pork sausage patties topped with melted cheddar, creamy scrambled eggs, fresh avocado slices, and a flavorful spread of cowboy butter layered between toasted white bread slices. Perfect for a filling morning meal, these sandwiches are assembled with care for balanced textures and rich, savory flavors.

Author: Stella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 sandwiches 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Bacon

8 slices thick-cut bacon

Sausage

1 pound ground pork sausage
4 slices mild cheddar cheese

Eggs

1 tablespoon unsalted butter
8 large eggs, beaten
½ teaspoon kosher salt
¼ teaspoon black pepper

Assembly

12 slices white bread, toasted
1 large avocado, pitted, peeled, sliced
¾ cup cowboy butter, softened, divided

Instructions

Bacon: Preheat your oven to 425°F and line a baking sheet with aluminum foil. Lay out the bacon slices in a single layer on the sheet. Bake for 25-30 minutes until the bacon is crispy and golden. Remove and transfer the bacon to a plate lined with paper towels to drain any excess grease.
Sausage: Divide the ground pork sausage into four equal portions and shape each into a patty slightly larger than your bread slices. Heat a medium skillet over medium heat. Cook each patty for 3-4 minutes per side until browned and fully cooked, with an internal temperature of 160°F. As the last side cooks, place a cheddar cheese slice on top of each patty to melt. Remove patties and drain on paper towels.
Eggs: Wipe out the skillet with paper towels and return to medium heat. Melt the butter in the skillet, then add the beaten eggs, kosher salt, and black pepper. Stir gently as the eggs begin to set, pulling them into large soft curds without constant stirring. Continue until eggs are thickened with no visible liquid. Remove from heat and set aside.
Assembly: Spread 1 tablespoon of cowboy butter on one side of each toast slice. Starting with one slice, place a sausage patty on the buttered side, then top with a second buttered toast slice. Add two pieces of cooked bacon on top, then layer with avocado slices and about half a cup of scrambled eggs. Finish with a final slice of buttered toast. Cut the sandwich diagonally into four triangles and secure each with a toothpick. Repeat for the remaining sandwiches and serve immediately.

Notes

Ensure the bacon is crispy but not burnt to maintain the right texture.
Use a meat thermometer to confirm sausage patties reach 160°F for safety.
Wiping the skillet between cooking sausage and eggs helps prevent flavor mixing and burning.
Adjust seasoning in scrambled eggs to taste.
Serve sandwiches warm for best flavor and texture.
Cowboy butter adds a rich and savory note—substitute with regular butter if unavailable.

Keywords: Breakfast club sandwich, bacon sandwich, sausage breakfast sandwich, scrambled eggs sandwich, hearty breakfast, cowboy butter sandwich