Breakfast Club Sandwich Recipe
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.
- 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
Find it online: https://stirringwithstella.com/breakfast-club-sandwich-recipe/
