All-American Breakfast Sandwiches

From Cook's Country | December/January 2014

Why this recipe works:

To bring a drive-through favorite home and make enough for a family of four, we start by using the broiler to toast buttered English muffins. After cooking patties of breakfast sausage in a skillet, we set them aside and use the flavorful drippings to cook four eggs. After a minute over the… read more

To bring a drive-through favorite home and make enough for a family of four, we start by using the broiler to toast buttered English muffins. After cooking patties of breakfast sausage in a skillet, we set them aside and use the flavorful drippings to cook four eggs. After a minute over the heat, the eggs get topped with the sausage and a handful of shredded American cheese. We cover the pan and let it sit until the eggs are cooked through and the cheese is melted. Tomato and baby spinach add freshness, and a simple mixture of mayonnaise and ketchup adds richness and tang to these crispy, buttery, gooey sandwiches that, despite the name, are irresistible 24-7.

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Makes 4 sandwiches

If there’s not enough fat left in the skillet after cooking the sausage in step 2, add enough vegetable oil to measure 1 tablespoon.

Ingredients

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