Sausage Breakfast Burger Recipe
A good breakfast sandwich is one of the more comforting, satisfying, and reliable ways to start your day, and this sausage breakfast burger gives your day a whole new meaning by combining everything that makes brunch worth going out for inside one bun. It's an American staple, meeting French refinement.
As a recipe developer and blogger, I've seen a thousand and one breakfast sandwich variations. They follow a familiar pattern of an English muffin, egg, cheese, and sausage. They're fine and dandy for soaking up the last remnants of sleep, but let's be frank — they're not worth rolling out of bed for. Instead, I wanted to build a sausage breakfast burger that takes the best parts of this all-American staple and turns it into a fancy, French-inspired dish.
In our version of a sausage breakfast burger, a toasted brioche serves as the bed for a fried sausage patty topped with cheese, crispy bacon, and an avocado slice, which are piled high for a bite that's soft, crunchy, and flavorful in all the right ways. And the creme-de-la-creme of the whole thing is the Boursin cheese spread: a thin layer that is tangy and creamy and decidedly special. This is the kind of recipe I make on weekends when I don't want to stand in line, and I can even meal prep it for the week. This sandwich might be the pinnacle of French and American cuisine in harmony.
Gather the ingredients for this sausage breakfast burger
To make these sausage breakfast burgers, you'll need bacon strips, olive oil, garlic powder, kosher salt, black pepper, frozen sausage breakfast patties, cheddar cheese, eggs, brioche buns, a package of Boursin cheese, a ripe avocado, Roma tomatoes, and kosher salt and black pepper. If you're not familiar with it, Boursin cheese is a soft, spreadable French cow's milk cheese that comes in many flavors and has become a cult favorite in its own right. It has many uses, from folding into omelettes for the fluffiest filling, to serving as an easy pasta sauce.
Step 1: Preheat the oven
Preheat oven to 400 F.
Step 2: Prep a baking sheet
Line a rimmed baking sheet with parchment.
Step 3: Arrange the bacon
Arrange the bacon strips in a single layer.
Step 4: Crisp the bacon
Bake for 15–18 minutes until crispy.
Step 5: Let the bacon dry
Transfer to a plate and pat with paper towels. Set aside.
Step 6: Whisk the seasoned oil
Whisk together the olive oil, garlic powder, salt, and pepper.
Step 7: Brush the sausage patties with oil
Brush the oil over both sides of the sausage breakfast patties.
Step 8: Preheat a skillet
Heat a large skillet or griddle over medium-high heat.
Step 9: Cook the patties on each side
Cook the sausage patties for 3-4 minutes per side until cooked through and browned.
Step 10: Top with cheese
Lay a slice of cheddar on each patty in the last minute of cooking. Cover the pan briefly to melt the cheese. Remove and set aside.
Step 11: Cook sunny-side-up eggs
Reduce the heat to medium-low. Crack the eggs in one at a time and cook sunny-side up until the whites are set but yolks are still runny, about 3-4 minutes. Season with salt and pepper.
Step 12: Toast the brioche buns
Toast the brioche buns cut-side-down in the same pan for 1–2 minutes until golden.
Step 13: Smear with Boursin
Spread the Boursin generously on both cut sides of each bun.
Step 14: Layer the breakfast burgers
Layer the bottom bun with the sausage patty, avocado slices, tomato slices, bacon, and sunny-side-up egg. Close with the top bun.
Step 15: Serve the sausage breakfast burgers
Serve the sausage breakfast burgers immediately.
What pairs well with a breakfast sandwich?
Sausage Breakfast Burger Recipe
In our brunch-worthy sausage breakfast burger, a fried sausage patty, Boursin, cheddar, crispy bacon, and an avocado slice are piled on a toasted brioche bun.
Ingredients
- 8 strips bacon
- 4 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 round frozen sausage breakfast patties
- 4 slices cheddar cheese
- 4 large eggs
- 4 brioche buns, split
- 1 (5.2-ounce) package Boursin cheese, room temperature
- 1 ripe avocado, sliced
- 2 Roma tomatoes, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, to taste
Directions
- Preheat oven to 400 F.
- Line a rimmed baking sheet with parchment.
- Arrange the bacon strips in a single layer.
- Bake for 15–18 minutes until crispy.
- Transfer to a plate and pat with paper towels. Set aside.
- Whisk together the olive oil, garlic powder, salt, and pepper.
- Brush the oil over both sides of the sausage breakfast patties.
- Heat a large skillet or griddle over medium-high heat.
- Cook the sausage patties for 3-4 minutes per side until cooked through and browned.
- Lay a slice of cheddar on each patty in the last minute of cooking. Cover the pan briefly to melt the cheese. Remove and set aside.
- Reduce the heat to medium-low. Crack the eggs in one at a time and cook sunny-side up until the whites are set but yolks are still runny, about 3-4 minutes. Season with salt and pepper.
- Toast the brioche buns cut-side-down in the same pan for 1–2 minutes until golden.
- Spread the Boursin generously on both cut sides of each bun.
- Layer the bottom bun with the sausage patty, avocado slices, tomato slices, bacon, and sunny-side-up egg. Close with the top bun.
- Serve the sausage breakfast burgers immediately.
Nutrition
| Calories per Serving | 964 |
| Total Fat | 76.8 g |
| Saturated Fat | 26.3 g |
| Trans Fat | 0.1 g |
| Cholesterol | 306.0 mg |
| Total Carbohydrates | 30.9 g |
| Dietary Fiber | 4.7 g |
| Total Sugars | 5.3 g |
| Sodium | 1,337.9 mg |
| Protein | 38.6 g |
How do I keep the egg yolk runny without undercooking the eggs?
The hardest part of nailing the perfect breakfast burger just may be getting the eggs to the right consistency. Everyone knows that a runny yolk is a large part of the appeal of a good breakfast, and when you get it wrong, it's so disappointing. Luckily, we have some tips to make sure that doesn't happen.
The key to the perfect runny egg yolk is to cook it on low, steady heat and use a lid. As soon as the sausage patties and buns are good to go, reduce the heat of the pan to medium-low. Then, when the pan has cooled sufficiently, crack the eggs into the pan. If you do so too early, the yolk will set before the whites have had time to cook.
Once the eggs are in the pan, cook them uncovered until the whites are just beginning to turn opaque at the edges, but still look glossy and translucent in the center. This is usually a matter of a couple of minutes. Then, cover it briefly with a lid for 30 to 60 seconds. This helps trap steam, which sets the top of the whites without touching the yolk. That way, you get a fully set white and jiggly, runny yolk that is the stuff of breakfast food porn.
Can I meal prep these breakfast burgers for busy mornings?
Most of the components of this sausage breakfast burger are easy to prep ahead of time for busy mornings, making this more weekday-friendly than you may have initially thought. You can prep the individual components ahead of time, or make the whole thing and freeze it.
If breaking it up into components, start with the protein. The bacon can be baked, cooled, and stored for up to four days, and just reheated gently in a dry skillet when ready to plate. The sausage patties can be cooked and refrigerated for up to three days; just leave the cheese until it's been reheated. The egg and avocado are better made to order, however, to prevent gummy and rubbery eggs or a brown avocado.
If you want to freeze or pre-assemble the whole sandwich, skip the avocado and switch up the eggs for scrambled. They reheat without turning rubbery, and stay delicious for a few days. You can assemble the full sandwich, wrap each one tightly with foil, and place it in a freezer bag. Then, the sandwiches can be kept frozen for up to three months. To reheat, leave the foil on and bake at 350 F for 20 to 25 minutes.