This is the ultimate breakfast burger stacked with grilled sausage, gooey egg, tasty cheese, spinach and my special burger sauce. It’s a fantastic combo of flavours and textures nestled in a bun, although it’s just as delicious served naked-style. Perfect as a hangover cure or for weekend breakfast or brunch.
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When it comes to Thanksgiving, Christmas, and New Year’s Eve – the silly season as we call it in Australia – a good breakfast burger can be a winning hangover cure! It’s also great for weekends and holidays when you have a bit more time up your sleeve and want to impress the family with a cafe-style breakfast or brunch.
Breakfast Burger With Sausage & Egg
This sausage and egg burger with delicious sun-dried tomato mayo sauce is both satiating and delicious. Pick your favourite burger buns, throw in some tasty Cheddar and baby spinach for extra nutrients, and you’ve got a winning breakfast roll.
This recipe is like a cross between a sausage and egg muffin roll and a breakfast egg burger. I love using soft brioche buns but you can opt for sesame buns or ciabatta rolls. I have also served this burger low-carb style with no bun on a bed of spinach.
I love making it on the weekends, especially when we go out for a surf in our van (we have a little kitchen set up). There is nothing better than a good breakfast burger after a paddle in the ocean.
Well, it’s never a bad time for this meal!
Ingredients You Will Need
- Sausage – depending on where you live, you will be able to use either the meat from sausage links or sausage meat. I use good-quality pork sausages (for this particular recipe it was thyme & parsley pork sausages). I remove the meat from the casings and shape it into sausage patties. You can also get ground breakfast sausage meat. It doesn’t have to be pork, either!
- Eggs – I recommend getting large or extra-large eggs so they fit in your bun nicely.
- Cheese – I use Tasty cheese (a very common type in Australia) but Cheddar or any other favourite cheese can work here. You can buy square sliced cheese, so it’s ready to go or get a block and slice it up as you need (see photos below). You will need about 20-25 grams per person (just a bit under 1 ounce).
- Leafy greens – I use baby spinach but it can be lettuce, rocket, or no greens at all.
- For the sauce – this is my special burger sauce made with mayonnaise, sun-dried tomatoes (in oil), red onion and ketchup (tomato sauce). White onion can be used instead of red onion if that’s what you have. No fancy ingredients but it’s delish!
If you have leftover sausage and eggs, you can also make these sausage egg muffins later in the week.
Burger buns – I like using cafe-style brioche buns for their buttery softness but any buns will work here. Seeded or sesame buns if you want to go fancy or simple muffin buns for something more traditional. As I mentioned above, low-carb buns will work or you can serve this dish as a naked burger without a bun.
Dietary Swaps
This breakfast burger works well with low-carb rolls or buns (check out this recipe for keto burger buns on my blog) OR you can serve the grilled sausage and egg with that yummy sauce over the bed of spinach, with or without the cheese. It will be like a naked burger and I have enjoyed it this way many times.
My Special Burger Sauce
Make sure to chop sun-dried tomatoes and onions very finely. Simply combine with the mayonnaise and a tablespoon of tomato sauce/ketchup. If you like a little spice, you can add some hot sauce or Sriracha.
This is a very tasty sauce that works on any burger but you can also use it in sandwiches or as a condiment with some chicken nuggets, schnitzel or fishcakes, or to dip zucchini or corn fritters or fishcakes into. You can make it ahead of time and store in the refrigerator for up to 5 days.
How To Make Breakfast Burgers With Egg & Sausage
You will find the full list of ingredients, instructions and nutritional breakdown for this burger in the recipe card below. Here are some handy step-by-step pics to follow.
- Step 1. Prepare the burger sauce as mentioned above.
- Step 2. Cut the casing of the sausage and remove the ground meat mince. Shape the meat into round balls and flatten it into patties. Make the patties quite thin and close to the size of your burger buns.
- Step 3. Heat a splash of olive oil in a pan over medium-high heat. Once hot, add the sausage patties and cook for 2.5-3 minutes on each side, until crispy and golden brown. Set aside.
- Step 4. At the same time, pan-fry the eggs in a little olive oil or butter. I like to flip mine right at the end to briefly seal the sunny side so that the egg yolks are gooey rather than runny. Make for a less messy burger!
- Step 5. Melt a little butter in the same frying pan and toast the burger buns for a minute or so until golden brown.
- Step 6. Remove the buns to a plate and spread about two tablespoons of the burger sauce on the top halves.
- Step 7. Assemble the breakfast burgers: there is no right or wrong order to layer the ingredients but you would ideally have the egg on top. Finish with sauce-smeared bun tops!
Make-ahead tips
Make the sausage patties ahead of time and keep them uncooked on a plate or board covered with some Clingwrap or foil. Prepare the burger sauce and store it in a jar or Tupperware container. If you get these two burger fillings done ahead of time, the rest doesn’t take too long.
Making breakfast burgers for a crowd
Get a prep chain going! Delegate bits and pieces to your guests. Someone can grill the sausages, another person can be on frying eggs duties or assembling the burgers and so on.
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Ingredients
- 4 pork sausages 75-80 g / 3 oz. each or 300 g / 10 oz. of Italian pork sausage meat
- 4 large or extra-large eggs
- 80-100 grams semi-hard cheese sliced, e.g. Tasty, Cheddar (3 oz.)
- 1 cup baby spinach leaves
- 4 Brioche buns or other soft burger buns
- A dollop of butter
For the burger sauce
- 1/3 cup mayonnaise
- 1/4 cup sun-dried tomato strips, the ones that come in oil, chopped finely
- 1/4 cup red onion about 1/4 of a small onion, finely chopped
- 1 tablespoon ketchup (tomato sauce)
- Optional: a teaspoon of hot sauce
Instructions
- Make the burger sauce. Chop sun-dried tomatoes and onions very finely. Combine with the mayonnaise and a tablespoon of tomato sauce/ketchup. If you like a little spice, you can add some hot sauce or Sriracha.
- Make the sausage patties. Cut the casing of the sausage and remove the ground meat mince. Shape the meat into round balls and flatten it into patties. Make the patties quite thin and close to the size of your burger buns.
- Cook the patties. Heat a splash of olive oil in a pan over medium-high heat. Once hot, add the sausage patties and cook for 2.5-3 minutes on each side until crispy and golden brown. Set aside.
- Fry the eggs. At the same time, pan-fry the eggs in a little olive oil or butter. I like to flip mine right at the end to briefly seal the sunny side so that the egg yolks are gooey rather than runny. Make for a less messy burger!
- Toast the buns. Melt a little butter in the same frying pan and toast the burger buns for a minute or so until golden brown.
- Spread sauce on buns. Remove the buns to a plate and spread about two tablespoons of the burger sauce on the top halves.
- Assemble the breakfast burgers. There is no right or wrong order to layer the ingredients, but you would ideally have the egg on top. Finish with sauce-smeared bun tops!
Notes
- The recipe below is for 4 breakfast burgers but you can easily tailor it for 2 or more people.
- This burger can be served naked-style without a bun for a low-carb version.
- Burger sauce works on any burger but you can also use it in sandwiches or as a condiment with some chicken nuggets, schnitzel or fishcakes, or to dip zucchini or corn fritters or fishcakes into. You can make it ahead of time and store it in the refrigerator for up to 5 days.
Nutrition
More Breakfast & Brunch Recipes
- Chorizo & Eggs Breakfast Tacos
- Spanish Tortilla Egg Muffins (Mini Potato Frittatas)
- Cavolo Nero & Corn Fritters (Gluten-Free, Nut-Free)
- Chorizo & Sweet Potato Egg Skillet
More Ground Meat Recipes
Chicken Sausage Patties With Pear & Sage (Whole30, GF)
Turkey Sausage With Sweet Potato (Paleo, Whole30)
Chicken Rissoles With Hidden Vegetables
My favourite breakfast burger recipe by far! Perfect served in a brioche bun, and the sundried tomato mayo is the best sauce I’ve had in any burger! Highly recommend!
Well, this is a delicious idea for a weekend breakfast. We’re big on breakfast sandwiches in my family so I know everyone is going to love this delicious burger.
Breakfast sandwiches are my favorite. A lot of times, we actually have them for dinner! I’ve never made my own sausage patties though. Yours look so much healthier. I may have to add this recipe to the menu soon.
Thanks, Stephanie. Yes for breakfast, lunch and dinner 🙂
I’ve got a crowd coming at Christmas and they will love this idea! Thanks for all the tips on this and the burger sauce is perfect too.
Welcome, see my tips for making this recipe for a lot of people in the notes, I think.
This is such a fun breakfast idea!! Everyone at my house loved it!