These sourdough breakfast sandwiches are packed with protein to give you the energy you need for the day! Melted cheese, fresh eggs, and savory sausage combined with sourdough bread create a delicious, healthy breakfast you’re sure to enjoy.
While at college my freshman year, I worked in the cafe making breakfast sandwiches in the mornings. So when I got home, I thought I ought to make some for my family. Leftover sourdough English muffins provided the perfect base for homemade pork sausage patties, cheddar cheese, and eggs from our chicken. These fresh ingredients made these breakfast sandwiches so much better than the ones I cooked all year at college!
Of course, you can always go to a fast food drive-through or the frozen aisle of a grocery store to find similar sandwiches, but why would you? Homemade breakfast sandwiches are simple to make, use real, fresh ingredients, and taste amazing. Even my brother who is notorious for loving fast food agreed that they taste better than his favorite fast food version. 🙂
Another thing that I love about these sandwiches is that you can easily customize them based on the ingredients you have on hand. Don’t have any ground pork? Try making chicken sausage patties instead, or omit the meat all together for a vegetarian option. Out of cheddar cheese? Experiment with Swiss, Havarti, or Colby Jack. There’s a version for everyone with these breakfast sandwiches!
What is the best bread to use for breakfast sandwiches?
Sourdough makes a great base for breakfast sandwiches because it won’t become soggy under all the toppings. It also adds a richer flavor. I like to use sourdough English muffins because they are the perfect shape and size for filling with eggs, cheese, and sausage. You could also use sourdough biscuits, sandwich bread, or overnight bread, whatever you have on hand!
Why is sourdough bread healthier?
Sourdough starter breaks down the effectively breaks down gluten in flour, which makes it easier for our bodies to digest. In fact, people with gluten-sensitivities often find that sourdough bread doesn’t bother their stomachs the way traditional bread does.
Furthermore, because the bacteria in sourdough starter breaks down the sugars in flour, sourdough bread has a lower glycemic index. This means that it doesn’t cause a spike in blood sugar the way regular bread does. Overall, sourdough bread is a healthier choice for your digestive system.
Tips for making Sourdough Breakfast Sandwiches:
- If you don’t have any Sourdough English Muffins on hand, you could also use Sourdough Biscuits or Overnight Sourdough Bread. Any of these options will make a yummy sandwich.
- You can easily adapt this recipe to fit your dietary needs. Omit the ground pork if you’re a vegetarian, or omit the cheese if you can’t have dairy.
- If you don’t have ground pork on hand, you could also use ground chicken or turkey. If you prefer, you could use bacon or ham in place of the pork too. Whatever you like best!
- To save time on a busy morning, cook the pork sausage patties the night before you want to eat these breakfast sandwiches. In the morning, heat up the patties while you make your eggs, and you’ll have breakfast ready in a snap!
- If you want, you can freeze these in an airtight container for up to 3 months. To enjoy, defrost them in the microwave for a quick breakfast.
Tools you will need
To make this recipe, you need a large bowl, large skillet, and a toaster.
Ingredients you will need
You only need 5 ingredients to make these breakfast sandwiches:
- 6 Sourdough English Muffins
- 16 oz ground pork
- 6 slices cheddar cheese
- 6 eggs
- salt and pepper to taste
How to make Sourdough Breakfast Sandwiches
Preheat a large skillet to medium heat.
Put the ground pork into a bowl and season with salt and pepper. Divide the pork into 6 sections and roll the sections into balls.
Place the pork in the skillet and flatten each ball with the back of a spatula. Let cook for 7-8 minutes on one side. Flip, and cook another 7-8 minutes until the pork is no longer pink on the inside. Remove from the skillet and set aside.
Use a paper towel to grease the skillet using the fat leftover from the pork. Crack the eggs into the skillet 2 or 3 at a time depending on how large your skillet is. Use a spatula to break the yolks and season with salt and pepper.
After about a minute, flip the eggs and let cook for another minute until no longer runny. Remove from the heat and repeat with the remaining eggs.
Slice the English mufffins in half and toast them on a medium setting.
Top each English muffin with one egg, one pork patty, and a slice of cheese. Enjoy!
Still hungry?
If so, be sure to check out other easy breakfast ideas at the Kitchen Counter! Here are a few recipes you might enjoy:
- Healthy Banana Chocolate Chip Muffins
- Easy Sourdough Bagel Bites
- Simple Sourdough Scones with Cinnamon
- Carrot Cake Sourdough Muffins
Sourdough Breakfast Sandwiches
These sourdough breakfast sandwiches are packed with protein to give you the energy you need for the day! Melted cheese, fresh eggs, and savory sausage combined with sourdough bread create a delicious, healthy breakfast you're sure to enjoy.
Ingredients
- 6 Sourdough English Muffins
- 16 oz ground pork
- 6 slices cheddar cheese
- 6 eggs
- salt and pepper to taste
Instructions
- Preheat a large skillet to medium heat.
- Put the ground pork into a bowl and season with salt and pepper. Divide the pork into 6 sections and roll the sections into balls. Place the pork in the skillet and flatten each ball with the back of a spatula.
- Let cook for 7-8 minutes on one side. Flip, and cook another 7-8 minutes until the pork is no longer pink on the inside. Remove from the skillet and set aside.
- Use a paper towel to grease the skillet using the fat leftover from the pork.
- Crack the eggs into the skillet 2 or 3 at a time depending on how large your skillet is. Use a spatula to break the yolks and season with salt and pepper.
- After about a minute, flip the eggs and let cook for another minute until no longer runny. Remove from the heat and repeat with the remaining eggs.
- Slice the English mufffins in half and toast them on a medium setting.
- Top each English muffin with one egg, one pork patty, and a slice of cheese. Enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 543Total Fat 31gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 285mgSodium 623mgCarbohydrates 27gFiber 2gSugar 0gProtein 36g
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