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Breakfast Club Sandwich Recipe

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  • Author: Susan M. Garcia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 sandwiches 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Description

This Breakfast Club Sandwich is a hearty, multi-layered meal perfect for starting your day. It features crispy bacon, cheesy sausage patties, creamy avocado, and fluffy scrambled eggs, all stacked between slices of toasted bread slathered with a savory cowboy butter. Ideal for feeding a crowd or enjoying a filling brunch, this sandwich combines classic breakfast flavors into one delicious handheld feast.

Ingredients

Units Scale

Bacon

  • 8 slices thick-cut bacon

Sausage Patties

  • 1 pound ground pork sausage
  • 4 slices mild cheddar cheese

Scrambled Eggs

  • 8 large eggs, beaten
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Sandwich Assembly

  • 12 slices white bread, toasted
  • 1 large avocado, pitted, peeled, sliced
  • 3/4 cup cowboy butter, softened, divided

Instructions

  1. Cook the Bacon Preheat your oven to 425°F (218°C) and line a baking sheet with aluminum foil. Arrange the bacon slices in a single layer and bake for 25–30 minutes until crispy. Transfer onto a plate lined with paper towels to drain excess grease.
  2. Prepare Sausage Patties 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 each patty for 3–4 minutes per side, or until fully cooked (internal temperature 160°F/71°C). Place a slice of cheddar cheese on each patty after flipping to let it melt. Set the patties on a plate lined with paper towels.
  3. Scramble the Eggs Wipe out the skillet with paper towels and return to medium heat. Melt butter, then add beaten eggs, salt, and pepper. Let eggs set slightly, then gently pull them across the pan with a spatula to form large soft curds. Cook until thickened and no liquid egg remains. Remove from heat and set aside.
  4. Toast the Bread Toast all 12 slices of bread to your desired level.
  5. Assemble the Sandwiches Spread 1 tablespoon of softened cowboy butter on one side of each toasted bread slice. To assemble each sandwich: on one slice, layer a sausage and cheese patty, buttered side down. Top with another buttered toast slice. Add two strips of bacon, avocado slices, and about 1/2 cup of scrambled eggs. Cap with a final bread slice, buttered side down. Cut into four triangles and secure each section with a toothpick. Repeat for the remaining sandwiches. Serve immediately.

Notes

  • Use thick-cut bacon for better texture and flavor.
  • For a creamier texture, avoid overcooking the scrambled eggs.
  • You can substitute whole wheat or sourdough bread for variety.
  • If cowboy butter is unavailable, regular butter or a garlic herb butter can be used.
  • Assemble the sandwiches just before serving to maintain the toast’s crispness.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 830
  • Sugar: 5g
  • Sodium: 1740mg
  • Fat: 62g
  • Saturated Fat: 24g
  • Unsaturated Fat: 30g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 340mg

Find it online: https://www.recipeothy.com/breakfast-club-sandwich-recipe/