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Breakfast Burger With Sausage & Egg

Breakfast Burger With Sausage & Egg

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Pan-fried
  • Cuisine: Australian


Learn how to make a delicious breakfast burger with grilled sausage, gooey egg, tasty cheese, spinach and my special burger sauce. It’s like a sausage and egg roll or muffin but feels more like a burger, with a fantastic combo of flavours and texture nestled in a bun.


  • 4 pork sausages (75-80 g /3 oz each) or 300 g / 10 ounces of Italian pork sausage meat
  • 4 large or extra-large eggs
  • 80100 grams / 3 oz of semi-hard cheese, sliced (e.g. Tasty, Cheddar)
  • 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 of finely chopped red onion (about 1/4 of a small onion)
  • 1 tablespoon ketchup/tomato sauce
  • Optional: a teaspoon of hot sauce


  • 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!


  • 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.


  • Serving Size:
  • Calories: 672
  • Sugar: 6.1 g
  • Sodium: 1141.4 mg
  • Fat: 51.6 g
  • Carbohydrates: 24.4 g
  • Fiber: 1.4 g
  • Protein: 26.4 g
  • Cholesterol: 274.3 mg

Keywords: breakfast burger recipe, egg burger, sausage and egg roll, breakfast sausage roll, sausage and egg muffin, breakfast roll, brunch recipes, hangover food, pork sausage

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