Description
A hearty and satisfying Breakfast Club Sandwich featuring crispy bacon, juicy pork sausage patties topped with melted cheddar, creamy avocado slices, and fluffy scrambled eggs layered between toasted buttered bread with a flavorful cowboy butter spread. Perfect for a robust morning meal or brunch.
Ingredients
Scale
Bacon
- 8 slices thick-cut bacon
Sausage Patties
- 1 pound ground pork sausage
- 4 slices mild cheddar cheese
Eggs
- 1 tablespoon unsalted butter
- 8 large eggs, beaten
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Bread & Toppings
- 12 slices white bread, toasted
- 1 large avocado, pitted, peeled, and sliced
- ¾ cup cowboy butter, softened, divided
Instructions
- Cook Bacon: Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil. Arrange the bacon slices in a single layer on the baking sheet. Bake for 25-30 minutes until crispy. Transfer bacon to a plate lined with paper towels to drain excess grease.
- Prepare Sausage Patties: Divide the ground pork sausage into four equal portions. Shape each portion into a patty slightly larger than your slices of bread.
- Cook Sausage Patties: Heat a medium skillet over medium heat. Cook the sausage patties for about 3-4 minutes per side until browned and fully cooked (internal temperature of 160°F). During the last few minutes, place a slice of cheddar cheese on top of each patty to melt. Remove and drain on paper towels.
- Make Scrambled Eggs: Wipe the skillet clean and melt the butter over medium heat. Add the beaten eggs, salt, and pepper. Stir gently as eggs begin to set, pulling them across the pan to form soft curds. Cook until thickened with no visible liquid. Remove from heat and set aside.
- Assemble Sandwiches: Spread 1 tablespoon of cowboy butter on one side of each toasted bread slice. For each sandwich, place a sausage patty on a buttered slice, top with another buttered slice of toast, then layer two bacon slices, avocado slices, and about ½ cup scrambled eggs. Add a final buttered toast slice on top. Cut each sandwich into four triangles and secure with toothpicks. Repeat to make four sandwiches and serve immediately.
Notes
- Use thick-cut bacon for a hearty texture and better coverage in the sandwich.
- Ensure the sausage patties are fully cooked to 160°F for safety.
- Scrambled eggs should be soft and fluffy—avoid over-stirring.
- Cowboy butter adds a rich and flavorful kick; feel free to substitute with regular butter if unavailable.
- Cutting sandwiches into triangles makes them easier to handle and share.
