The bacon and sausage sandwich is a hearty, savory breakfast or brunch classic that combines crispy bacon, juicy sausages, and a soft bun or bread, often with egg and cheese. It works because the salty, smoky bacon contrasts with the rich, spiced sausage, while the bread soaks up the flavors. This recipe delivers a satisfying, indulgent sandwich that’s easy to make at home.
Ingredients
- 4 slices thick-cut bacon (about 4 oz / 115 g)
- 4 breakfast sausage links (about 4 oz / 115 g) or 2 patties
- 2 large eggs
- 2 slices cheese (American, cheddar, or your choice)
- 2 brioche buns, kaiser rolls, or thick slices of sourdough bread
- 1 tbsp (15 ml) butter or oil for the pan
- Salt and black pepper to taste
- Optional: hot sauce, ketchup, mustard, or mayonnaise
Instructions
- Place a large skillet or griddle over medium heat. Add the bacon slices in a single layer. Cook for 4–6 minutes per side, until browned and crispy. Transfer to a paper towel-lined plate. Pour off most of the bacon fat, leaving about 1 teaspoon in the pan.
- Add the sausage links (or patties) to the same skillet. Cook over medium heat for 6–8 minutes, turning occasionally, until browned and cooked through. The internal temperature should reach 160°F (71°C) as the safe minimum for ground pork, according to USDA FSIS. Remove from the pan and set aside.
- If using buns, split them and toast them in the same skillet over medium heat for 1–2 minutes, cut side down, until golden. Remove and set aside.
- Reduce the heat to medium-low. Add the butter or oil to the skillet. Crack the eggs into the pan, keeping them separate. Cook for 2–3 minutes, then flip and cook for another minute for over-easy, or longer if you prefer them firmer. Season with salt and pepper.
- Place a slice of cheese on each egg and let it melt for about 30 seconds.
- Assemble the sandwiches: on each bun bottom, layer a slice of cheese (if not already on the egg), half the bacon, two sausage links (or one patty), and the egg with melted cheese. Top with the bun top.
- Serve immediately while hot.
Tips
- Use a cast-iron skillet or griddle for even browning and better heat retention. This helps render the bacon fat and crisp the sausages nicely.
- Don’t overcrowd the pan when cooking bacon or sausages; cook in batches if needed. Overcrowding steams the meat instead of browning it.
- Adjust the heat: If the bacon is browning too quickly, lower the heat to prevent burning. Bacon can go from crispy to burnt quickly.
- Substitutions: Use turkey bacon or chicken sausage for a lighter option, but note they may cook faster and be less fatty. For a vegetarian version, use plant-based bacon and sausage, and adjust cooking times according to package instructions.
Serving Suggestions
Serve the bacon and sausage sandwich hot with a side of crispy hash browns, roasted potatoes, or a simple green salad. It’s also great with a cup of coffee, fresh orange juice, or a fruit smoothie for a complete breakfast. For a brunch spread, pair it with fresh fruit, yogurt, and mimosas.
Variations
- Breakfast Sandwich with Egg and Cheese: Add a fried egg and a slice of cheese to the sandwich, as described in the recipe.
- Spicy Version: Add sliced jalapeños or a drizzle of sriracha or hot sauce to the sandwich.
- Biscuit Sandwich: Use a buttermilk biscuit instead of a bun for a Southern-style sandwich.
- Maple Bacon: Brush the bacon with a little maple syrup during the last minute of cooking for a sweet-savory twist.
- Add Avocado: Sliced avocado adds creaminess and freshness.
Storage and Reheating
Store leftover cooked bacon and sausages in an airtight container in the refrigerator for up to 4 days. Assemble the sandwiches just before eating to keep the bread from getting soggy. To reheat, place the cooked bacon and sausage on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave on high for 30–60 seconds. Reheat eggs separately in a skillet over low heat to avoid rubbery texture. Leftover sandwiches can be wrapped in foil and refrigerated for up to 2 days, then reheated in a toaster oven or oven at 350°F (175°C) for 10 minutes.
Frequently Asked Questions
Can I use regular bacon instead of thick-cut? Yes, but regular bacon cooks faster and may be less meaty. Adjust cooking time to 3–4 minutes per side, and pat dry with paper towels to remove excess grease.
What type of sausage works best? Breakfast sausage links or patties are ideal because they are seasoned with sage, pepper, and other spices. You can also use mild or hot Italian sausage, but remove the casings and form into patties for even cooking.
Can I make this sandwich ahead of time? Yes, you can cook the bacon and sausage ahead and refrigerate them for up to 4 days. Reheat and assemble fresh sandwiches when ready to eat. The bread and eggs are best made fresh.
How do I prevent the bread from getting soggy? Toast the buns or bread until crispy, and avoid adding wet condiments directly on the bread. Place cheese or a leaf of lettuce between the meat and bread to create a barrier.
Can I use an air fryer to cook the bacon and sausage? Yes, air frying is convenient. Cook bacon at 400°F (200°C) for 8–10 minutes, and sausage links for 10–12 minutes, flipping halfway. Always check the sausage internal temperature reaches 160°F (71°C).
Is it safe to eat leftover bacon and sausage cold? Yes, if they were refrigerated within 2 hours of cooking and stored properly, they are safe to eat cold. However, they taste better reheated.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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