Why I love these sausage and scrambled egg sandwiches
When I worked at my parents’ deli years ago, we toyed with the idea of serving breakfast to expand our menu. It never came to be, but we experimented with different recipes and menu items, and this was one of them.
Egg, pesto mayo, and egg. Of coarse, I added savory pork sausage patties and fresh arugula, but these sandwiches are pretty much what we were going to serve. And, they’re delicious. But, guess what. The eggs are cooked in the microwave. Yes. The microwave.
If you like this recipe, you have to try this breakfast pizza, and this tater tot breakfast casserole and these chicken sausage breakfast tacos. If you are feeling up for a more complicated recipe, these cheddar chive waffles & eggs with strawberry candied bacon – trust me they are totally worth it.
More breakfast recipes: chocolate banana muffins / apple cinnamon oatmeal / whole wheat pancakes / dairy free french toast
Ingredient notes:
- Pesto sauce – More store-bought pesto sauces aren’t that great already, and they usually contain dairy. Here is a simple dairy free pesto sauce recipe.
- Breakfast sausage – Premade breakfast sausage patties make this recipe super easy.
- Dairy free milk – Use your favorite unsweetened, plain dairy free milk.
- Eggs – Just in case you’re wondering, are eggs dairy? Yes they are.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this sausage and scrambled egg sandwich
Cook the sausage patties. Follow instructions on the package for cooking your sausage patties.
Microwave the egg. While the sausage patties are cooking, I put one egg into a cooking-spray coated soufflé cup with a splash of dairy free milk, whisk it up, and pop it into the microwave for 1 minute.
When it’s done, I let it rest for a minute before popping it right out. It makes a perfectly-sized egg patty for a sandwich, and the cheese is already melted.
Assemble the sandwiches. Then it’s all about assembling the sandwiches. Bread, pesto mayo, tomato, egg, sausage, arugula, and more bread. Then you win at breakfast. I mean, just look at that sandwich. It doesn’t get much better.
You can also make these sandwiches with a fried egg. I tried it, and it’s just as delicious, especially if you like a runny yolk.
Sausage and Scrambled Egg Sandwich
Ingredients
For the pesto mayo:
- 1/4 cup pesto sauce
- 1/4 cup mayonnaise
For the sandwiches:
- 4 Jones Dairy Farm All Natural Pork Breakfast Sausage Patties
- 4 eggs
- 1/4 cup dairy free milk
- 4 ciabatta rolls
- 1 tomato, sliced
- 1 cup arugula
Equipment:
- Soufflé dish or small bowl
Instructions
- In a small bowl, stir together the pesto and mayonnaise until smooth. Set aside.
- In a skillet over medium heat, cook sausage patties for 8 – 10 minutes, or until patties reach 165˚F, turning once. Remove from heat.
- While sausage patties are cooking, prepare eggs. In a soufflé dish or small bowl, whisk one egg with 1 tablespoon milk and salt & pepper. Microwave 1 minute. Let cool before removing from dish. Repeat for remaining eggs.
- To assemble sandwiches, layer each bun with pesto sauce, tomato slice, egg patty, sausage patty, and arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh heck yes, this is definitely a great way to make morning MUCH better! Those patties look delicious – I’ve got to try these! Love that you added pesto. Yum!