Breakfast Sandwiches Recipe Easy Egg Sandwich
There is something uniquely satisfying about a truly well-made breakfast sandwich. It’s more than just fuel for the day; it’s a moment of pure indulgence, a handheld package of everything that makes a weekend morning feel special. We’re not talking about a sad, limp slice of bread with a rubbery egg. We’re talking about a proper, thoughtfully constructed masterpiece: a buttery, toasted brioche bun, piled high with creamy, cheesy scrambled eggs, streaky bacon with that perfect crisp-chewy texture, and a zesty secret sauce that ties it all together.
This ultimate breakfast sandwiches recipe has become a cornerstone of our weekend routine. I stumbled upon this combination by accident one Saturday morning, raiding the fridge for odds and ends, and it’s been a hit ever since. The magic is in the details – the way the sharp cheddar melts into the soft-scrambled eggs, the smoky flavour from toasting the buns in bacon fat, and that tangy kick from the sauce. It’s the kind of breakfast that makes you want to cancel your plans and just savour the moment.
This egg sandwich is ideal for those lazy weekend mornings when you want something substantial and delicious without spending hours in the kitchen. It comes together in about 25 minutes, making it a brilliant option for feeding a hungry family or treating yourself to a solo brunch. If you enjoy a proper morning meal, you’ll find this recipe becomes a firm favourite. And for those who enjoy hosting, these sandwiches are a great main event, perhaps alongside our Easy Sheet Pan Pancakes for a full brunch spread.
Recipe Overview
This recipe guides you through creating the ultimate breakfast sandwich, layering flavour and texture at every step. Expect salty, crispy bacon, incredibly creamy and cheesy scrambled eggs, and a tangy, spicy sauce, all housed in a rich, golden brioche bun. After testing various breads, I found that brioche holds its structure beautifully against the generous fillings, soaking up just enough flavour without becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 sandwiches
- Difficulty: Easy
Why You’ll Love This Breakfast Sandwiches Recipe
- Genuine Flavour: The combination here is just right. You get the salty, smoky hit from the dry-cured bacon, the deep savouriness of the mature cheddar, and the rich creaminess of the soft-scrambled eggs. The sauce brings a welcome tang that cuts through the richness.
- Ready in 25 Minutes: This is a genuinely straightforward meal to put together. From starting the bacon to serving the finished sandwich, you’re looking at less than half an hour of kitchen time.
- Flexible Recipe: This is a fantastic template. You can easily swap the bacon for sausage patties or mushrooms. Try a different cheese like Gruyère or Red Leicester. You could even wilt some spinach into the eggs for extra greens.
- Great for Weekend Brunches: It works beautifully when you want a substantial, leisurely breakfast. Friends always ask me for this recipe after trying it when they come over for brunch.
- Family Tested: My whole family adores this breakfast sandwich. The balance of familiar, comforting flavours means everyone seems to love this, from the kids to the grandparents.
Ingredients You’ll Need
For the best results, use good quality ingredients. I always opt for proper thick-cut, dry-cured bacon for the best flavour and texture. My go-to is often from a local butcher, but a quality supermarket brand will work brilliantly. It makes a real difference compared to thinner, water-filled rashers.
- 8 large free-range eggs
- 8 rashers of thick-cut, smoked, dry-cured bacon
- 4 brioche buns
- 100g mature Cheddar cheese, grated
- 50g unsalted butter
- 60ml whole milk
- 1 tbsp fresh chives, finely chopped
- Sea salt and freshly ground black pepper
- For the Secret Sauce:
- 100g full-fat mayonnaise
- 1 tbsp tomato ketchup
- 1 tsp sriracha (or your favourite hot sauce)
- 1 tbsp finely chopped gherkins or pickle relish
- ½ tsp smoked paprika
Sara’s Tip: Don’t be tempted to use skimmed milk for the eggs. The fat in whole milk is absolutely key to achieving that wonderfully creamy, soft scramble that makes this egg sandwich so luxurious.
How to Make These Breakfast Sandwiches
The process is simple and flows logically from one step to the next. By using the same pan for the bacon, buns, and eggs, we layer the flavours and save on washing up. It’s all about building that delicious foundation.
- Mix the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, sriracha, chopped gherkins, and smoked paprika until smooth. Set it aside. This can be done ahead of time to let the flavours meld.
- Cook the Bacon: Place the bacon rashers in a single layer in a large, cold frying pan. Turn the heat to medium and cook for 8-10 minutes, flipping once, until the fat has rendered and the bacon is perfectly crispy. Transfer to a plate lined with kitchen paper to drain.
- Toast the Buns: Do not discard that precious bacon fat in the pan! It’s pure flavour. Slice your brioche buns in half and place them cut-side down in the hot bacon fat. Toast for 1-2 minutes until they are golden brown and slightly crisp. Remove and set aside.
- Prepare the Eggs: In a medium bowl, gently whisk the eggs, whole milk, chopped chives, a good pinch of sea salt, and a few grinds of black pepper. Be careful not to over-whisk; you just want to break up the yolks and combine everything.
- Scramble the Eggs: Wipe the frying pan clean, then melt the butter over a low-medium heat. Pour in the egg mixture. Let it sit for about 30 seconds until the edges just begin to set. Using a spatula, gently push the eggs from the outside of the pan towards the centre. Continue this slow pushing motion for 3-4 minutes. What works best for me is keeping the heat low; it’s the secret to creamy, soft curds rather than rubbery eggs.
- Add the Cheese: When the eggs are about 90% cooked but still look glossy and a little wet, remove the pan from the heat entirely. The residual heat will finish the job. Sprinkle over the grated Cheddar and gently fold it through until the cheese gets gloriously melty.
- Assemble Your Breakfast Sandwich: Now for the best part. Spread a generous layer of the secret sauce on the cut side of both the top and bottom buns.
- Build and Serve: On each bottom bun, pile on a quarter of the cheesy scrambled eggs. Top the eggs with two rashers of crispy bacon, then place the top bun on. Give it a gentle press and serve immediately while everything is warm and delicious.
Tips From My Kitchen
- Temperature Control is Key: For the eggs, low and slow is the only way to go. High heat will cause the proteins to seize up, resulting in tough, dry eggs. For the bacon, starting it in a cold pan helps render the fat slowly, which is essential for achieving that evenly crispy texture.
- The Secret Step: I learned that toasting the buns in the leftover bacon fat is an absolute game-changer. It infuses the soft brioche with an incredible layer of smoky, savoury flavour that you just don’t get from a toaster or under the grill. Don’t skip this!
- Make-Ahead Advice: The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. You can also cook the bacon ahead of time; just store it in the fridge and gently reheat it in the pan for a minute before assembling.
- Storage: These breakfast sandwiches are definitely best eaten fresh. If you do have leftovers, wrap them tightly in foil and keep them in the fridge for up to one day. To reheat, place the foil-wrapped sandwich in an oven preheated to 180°C (160°C fan) for 10-12 minutes, until warmed through.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Two mixing bowls (one for the eggs, one for the sauce)
- Whisk
- Silicone spatula or wooden spoon
Delicious Variations to Try
Once you’ve mastered the classic, feel free to get creative. This recipe is a wonderful base for customisation.
- Spicy Version: Add a pinch of chilli flakes to the eggs along with the salt and pepper, or use a spicy cheese like Pepper Jack. A few slices of fresh jalapeño would also add a welcome kick.
- Vegetarian Option: For a fantastic vegetarian breakfast sandwich, swap the bacon for thick slices of pan-fried halloumi or some sautéed portobello mushrooms seasoned with garlic and a touch of smoked paprika.
- Different Protein: This works wonderfully with good quality sausage patties. You could even use the same method from our Smashed Burgers Recipe with some seasoned sausage meat. A slice of grilled black pudding would also be a brilliant, hearty addition.
What to Serve With This Breakfast Sandwich
While this is certainly a complete meal on its own, a few simple sides can round out the experience, especially for a larger brunch.
- Crispy Hash Browns: The salty, crispy potato texture is a classic and perfect partner for the soft egg and rich bacon.
- A Simple Green Salad: A handful of rocket or watercress tossed in a light lemon vinaigrette provides a fresh, peppery contrast that cuts through the richness of the sandwich beautifully.
- Drink Pairing: A strong cup of proper English breakfast tea or a freshly brewed coffee is a must. For a special brunch, a spicy Bloody Mary or a glass of freshly squeezed orange juice are excellent choices.
Frequently Asked Questions
Breakfast Sandwiches Recipe
Ingredients
Method
- Mix the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, sriracha, chopped gherkins, and smoked paprika until smooth. Set it aside. This can be done ahead of time to let the flavours meld.
- Cook the Bacon: Place the bacon rashers in a single layer in a large, cold frying pan. Turn the heat to medium and cook for 8-10 minutes, flipping once, until the fat has rendered and the bacon is perfectly crispy. Transfer to a plate lined with kitchen paper to drain.
- Toast the Buns: Do not discard that precious bacon fat in the pan! It's pure flavour. Slice your brioche buns in half and place them cut-side down in the hot bacon fat. Toast for 1-2 minutes until they are golden brown and slightly crisp. Remove and set aside.
- Prepare the Eggs: In a medium bowl, gently whisk the eggs, whole milk, chopped chives, a good pinch of sea salt, and a few grinds of black pepper. Be careful not to over-whisk; you just want to break up the yolks and combine everything.
- Scramble the Eggs: Wipe the frying pan clean, then melt the butter over a low-medium heat. Pour in the egg mixture. Let it sit for about 30 seconds until the edges just begin to set. Using a spatula, gently push the eggs from the outside of the pan towards the centre. Continue this slow pushing motion for 3-4 minutes. What works best for me is keeping the heat low; it's the secret to creamy, soft curds rather than rubbery eggs.
- Add the Cheese: When the eggs are about 90% cooked but still look glossy and a little wet, remove the pan from the heat entirely. The residual heat will finish the job. Sprinkle over the grated Cheddar and gently fold it through until the cheese gets gloriously melty.
- Assemble Your Breakfast Sandwich: Now for the best part. Spread a generous layer of the secret sauce on the cut side of both the top and bottom buns.
- Build and Serve: On each bottom bun, pile on a quarter of the cheesy scrambled eggs. Top the eggs with two rashers of crispy bacon, then place the top bun on. Give it a gentle press and serve immediately while everything is warm and delicious.
Notes
I really hope you give this breakfast sandwiches recipe a go. It’s more than just a recipe; it’s a method for creating a truly special start to your day. Let me know how you get on in the comments below – I’d love to hear if you’ve made your own variations! And if you’re looking for something sweet to follow it up, why not try my Maple Pecan Sticky Buns?
Happy cooking,
Marcus
