This sourdough English muffin breakfast sandwich is the perfect protein packed meal. Made with sourdough English muffins, sausage, cheese and eggs, they are a great option to make ahead and enjoy.
The Sunday night breakfast for dinner tradition holds strong in our household. We commonly rotate between our favorite meals- sourdough chocolate chip bagels and eggs, frittata (with lots of turkey sausage) and sourdough bread, or sourdough London muffins. This recipe for a sourdough breakfast sandwich has been making the rotation lately!
We recently found chicken sausage rounds in the frozen section at our store and were sold. We ran home that night and whipped up these sourdough egg breakfast sandwiches.
When I was gluten free, I tried to force down a gluten free English muffin. Now I can say I am much happier that I can eat sourdough (no more dry, bland gluten free English muffin wannabes)! We like to make this breakfast sandwiches on either fresh homemade sourdough English muffins or sourdough English muffin bread.
My husband or I will trade off on who makes dinner on Sunday nights while the other plays with the kiddos. We commonly bust out the cast iron griddle in the winter, though we will absolutely be making these sourdough breakfast sandwiches on the blackstone this summer.
Not only are they easy to prepare, but the whole family enjoys them without hesitation. Even our toddlers! And that is a win-win for everyone. Needless to say, we put our sourdough starter to good use with all the sourdough baking going on in our kitchen.
Why you will love this sourdough breakfast sandwich
Kitchen Equipment
We use a cast iron skillet or cast iron griddle to make these sandwiches. In the summer, we like to make them on the blackstone.
If you are making multiple sandwiches and want to ensure they stay warm, a melting plate or lid will do the trick.
Ingredients for a sourdough breakfast sandwich
- Sourdough English muffins (or sourdough English muffin bread)
- These can be fresh or frozen though you will want it thawed out completely if using frozen
- Eggs
- We tend to fry eggs, though you could make scrambled eggs and prepare them in a ’round’ shape.
- American cheese
- This gives the classic “egg McMuffin” taste and mouthfeel (nothing melts quite like American cheese)
- If you would like to substitute American cheese, use any sliced cheese (cheddar, Colby, provolone, Swiss)
- Sausage
- We use frozen chicken sausage which is shaped round. This makes it nice and easy to serve without sausage hanging off the sides.
- Butter (or oil)
How to make sourdough breakfast sandwich
To make a sourdough breakfast sandwich, begin by heating your cast iron pan (or griddle) on medium- low heat. Butter or oil well.
Place a sourdough English muffin (or two slices of English muffin bread) on the griddle and allow to cook until golden brown.
Cook the egg (we like to do fried eggs cooked over medium/over hard). While the egg is cooking, brown up the sausage round.
Because we use the frozen variety, we like to pull it out of the freezer and allow it to thaw out (or stick it in the microwave wrapped in a damp paper towel until warm but not completely cooked). Place on the skillet (or griddle) to brown up.
Assemble the sourdough breakfast sandwich when the items are fully cooked / brown. We make ours with the English muffin bottom, egg, cheese, sausage, English muffin top.
Enjoy served hot!
Frequently Asked Questions
Sourdough Breakfast Sandwich
Equipment
- 1 Cast Iron Skillet (or cast iron griddle)
Ingredients
- 1 Sourdough English Muffin Can use two slices of sourdough english muffin bread, a sourdough bagel or two slices of sourdough bread
- 1 Egg Prepared fried or scrambled
- 1 slice American Cheese Can use cheddar cheese, provolone cheese or swiss cheese slices
- 1 Chicken Sausage (Round/Patty) Can use turkey sausage or beef sausage patty
Instructions
- Heat cast iron skillet (or cast iron griddle) on medium- low heat. Butter or oil well.
- Place a sourdough English muffin (or two slices of English muffin bread) on the griddle and allow to cook until golden brown.
- Cook the egg (we like to do fried eggs cooked over medium/over hard). While the egg is cooking, brown up the sausage round. Because we use a frozen variety, we like to pull it out of the freezer and allow it to thaw out (or stick it in the microwave wrapped in a damp paper towel until warm but not completely cooked). Place on the skillet (or griddle) to brown up.
- Assemble the sourdough breakfast sandwich when the items are fully cooked / brown. We layer it as such: Sourdough English muffin bottom, egg, American cheese, sausage, English muffin top.
Notes
- Bread Options:
Make sure the bread is toasted on the stovetop / griddle with butter. This gives the best flavor when pan fried! This sandwich is also great served on a sourdough bagel, sourdough english muffin bread or sourdough bread. - Egg Options:
We like fried eggs though you can scramble eggs and bake them into a round shape if you prefer. - Cheese Options:
Use any type of sliced cheese on this recipe: American, cheddar, provolone, Swiss. - Sausage Rounds:
Any type of sausage can be used within this recipe. We like chicken sausage – though a beef sausage patty or turkey sausage patty would taste great.
Nutrition
Do you or someone you know like sourdough breakfast sandwiches? If so, let us know what your favorite way to prepare the egg is. We love fried eggs!
