Griddle Breakfast Sandwich

why make this recipe

A Griddle Breakfast Sandwich is not just a meal; it’s a delicious way to start the day. This recipe combines crispy sausage, fluffy eggs, and melted cheese, all sandwiched between buttery brioche buns. It’s quick to make, easy to customize, and perfect for busy mornings or leisurely weekend brunches. Plus, with the homemade maple aioli drizzle, it adds a sweet and spicy kick.

how to make Griddle Breakfast Sandwich

Ingredients:

• 4 brioche buns
• 1 lb bulk breakfast sausage
• 4 eggs
• 4 slices American cheese
• 4 tbsp butter
• 0.25 cup mayonnaise
• 1 tbsp maple syrup
• 1 tsp sriracha

Directions:

1. In a small bowl, mix mayonnaise, maple syrup, and Sriracha until smooth to create the maple aioli. Set aside.
2. Butter the brioche buns and toast them on a hot griddle or skillet until golden brown. Remove and set aside.
3. Divide the sausage into four portions, roll into balls, then smash thin on the hot griddle. Cook until crispy and browned on both sides.
4. Crack eggs onto the griddle and gently swirl the yolk once with a spatula for a marbled effect. Cook until the whites are set.
5. Place the sausage patties and cheese slices onto the eggs. Add a splash of water to the griddle and cover with a melting dome to steam the cheese until melted.
6. Spread maple aioli onto the toasted buns. Add the egg, sausage, and cheese stack, then close the sandwich.
7. Let the sandwiches rest for 1 minute before serving to allow the layers to set.

how to serve Griddle Breakfast Sandwich

These sandwiches are best served warm. You can enjoy them as they are or pair them with fresh fruit or a side of crispy hash browns. A hot cup of coffee or tea makes a great drink to go along with this breakfast treat.

how to store Griddle Breakfast Sandwich

If you have leftovers, you can store the sandwiches in an airtight container in the fridge for up to 2 days. To reheat, simply place them in a toaster oven or skillet until warmed through. You can also freeze the cooked sandwiches. Just wrap each sandwich tightly in foil or plastic wrap and store them in a freezer bag. They should stay good for up to a month. To reheat from frozen, thaw in the fridge overnight and follow the same reheating instructions.

tips to make Griddle Breakfast Sandwich

• Use fresh brioche buns for a soft and tasty sandwich.
• Cook the sausage until crispy to add more texture.
• For extra flavor, try adding some fresh herbs, like chives or parsley, into the eggs.
• Adjust the amount of sriracha in the aioli to suit your heat preference.

variation

Feel free to swap out the American cheese for your favorite cheese like cheddar or pepper jack. You can also add avocado or spinach for a healthier twist. For those who prefer turkey or plant-based options, substitute the sausage with turkey sausage or a veggie patty.

FAQs

Can I make these sandwiches ahead of time?
Yes, you can prepare the components ahead of time and assemble when ready to eat. Just store the cooked ingredients separately in the fridge.

What can I use instead of brioche buns?
You can use any type of sandwich bun or bread. English muffins or bagels also work great!

Can I freeze the sandwiches?
Yes, you can freeze the sandwiches after they’re cooked. Just make sure to wrap them well before placing them in the freezer.

Griddle Breakfast Sandwich

This Griddle Breakfast Sandwich features crispy sausage, fluffy eggs, and melted cheese between buttery brioche buns, drizzled with a homemade maple aioli for a delicious start to your day.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 sandwiches

Course: Breakfast, Brunch

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Sandwich

• 4 pieces brioche buns Use fresh for best texture.
• 1 lb bulk breakfast sausage Cook until crispy for added texture.
• 4 pieces eggs Swirl yolk for a marbled effect.
• 4 slices American cheese Can be substituted with cheddar or pepper jack.
• 4 tbsp butter For toasting the buns.

For the Maple Aioli

• 0.25 cup mayonnaise
• 1 tbsp maple syrup Adjust to taste.
• 1 tsp sriracha Adjust to heat preference.

Method

 

Preparation

1. In a small bowl, mix mayonnaise, maple syrup, and Sriracha until smooth to create the maple aioli. Set aside.
2. Butter the brioche buns and toast them on a hot griddle or skillet until golden brown. Remove and set aside.

Cooking

1. Divide the sausage into four portions, roll into balls, then smash thin on the hot griddle. Cook until crispy and browned on both sides.
2. Crack eggs onto the griddle and gently swirl the yolk once with a spatula for a marbled effect. Cook until the whites are set.
3. Place the sausage patties and cheese slices onto the eggs. Add a splash of water to the griddle and cover with a melting dome to steam the cheese until melted.

Assembly

1. Spread maple aioli onto the toasted buns.
2. Add the egg, sausage, and cheese stack, then close the sandwich.

Finishing Touch

1. Let the sandwiches rest for 1 minute before serving to allow the layers to set.

Notes

Best served warm. Pair with fresh fruit or crispy hash browns. Great with coffee or tea. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to a month.