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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
Cook Time 15 minutes
Total Time 25 minutes
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.