Introduction

The Breakfast Club Sandwich is a hearty, satisfying meal packed with layers of crispy bacon, savory sausage patties, creamy avocado, and fluffy scrambled eggs. Perfect for a weekend brunch or a special breakfast, this sandwich combines rich flavors and textures that will keep you energized all morning.

A thick breakfast sandwich is cut in half and stacked, showing four layers of white toasted bread with a slight golden crisp. The bottom layer contains cooked sausage patty, topped by a crispy bacon strip, and a layer of bright yellow scrambled eggs mixed with chunks of green avocado. The same layers repeat in the second half: white toasted bread, sausage patty, bacon, avocado mixed scrambled eggs, and another slice of toasted bread on top sprinkled with small green herbs. The sandwich sits on brown parchment with a sprig of parsley beside it, all against a clean white marbled surface backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices thick-cut bacon
1 pound ground pork sausage
4 slices mild cheddar cheese
1 tablespoon unsalted butter
8 large eggs, beaten
½ teaspoon kosher salt
¼ teaspoon black pepper
12 slices white bread, toasted
1 large avocado, pitted, peeled, sliced
¾ cup cowboy butter, softened, divided

Instructions

Step 1: Preheat your oven to 425°F and line a baking sheet with aluminum foil. Arrange the bacon slices in a single layer on the sheet and bake for 25-30 minutes until crispy. Transfer bacon to a paper towel-lined plate to drain.
Step 2: Divide the ground pork sausage into four equal portions and shape each into a patty slightly larger than your bread slices.
Step 3: Heat a medium skillet over medium heat. Cook sausage patties for 3-4 minutes on each side until browned and fully cooked (internal temperature of 160°F). During the last few minutes, top each patty with a slice of cheddar cheese to melt. Drain patties on paper towels.
Step 4: Wipe out the skillet with paper towels and add butter over medium heat. Pour in beaten eggs, salt, and pepper. Stir gently, forming large soft curds, and cook until eggs are thickened with no visible liquid. Remove from heat.
Step 5: To assemble each sandwich, spread 1 tablespoon of cowboy butter on one side of each slice of toasted bread. Place a sausage patty on the buttered side of one slice, then top with another buttered toast slice.
Step 6: Layer two pieces of cooked bacon, sliced avocado, and about ½ cup of scrambled eggs on top. Finish with a final slice of buttered toast on top.
Step 7: Cut each sandwich into four triangles and secure with toothpicks. Repeat the process for the remaining ingredients and serve immediately.

Tips & Variations

Use whole wheat or multigrain bread for a healthier twist.
Swap cheddar for pepper jack or Swiss cheese for a different flavor.
For extra spice, add a few dashes of hot sauce to the scrambled eggs.
If cowboy butter isn’t available, substitute with herb butter or softened mayonnaise mixed with chopped herbs.

Storage

Wrap leftover sandwiches tightly in plastic wrap or foil and refrigerate for up to 2 days. Reheat gently in a toaster oven or skillet to keep the bread crisp and fillings warm. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a breakfast sandwich cut in half on a piece of brown paper placed in a white plate with a toasted golden brown top layer sprinkled with herbs, followed by a layer of green avocado slices, crispy reddish-brown bacon strips, soft yellow scrambled eggs, and a sausage patty layered between two slices of toasted white bread. Next to the sandwich halves are three avocado slices with a bright green color. A second sandwich with the same layers is partially visible at the bottom right. There is a small glass of orange juice with a fresh orange color on a white marbled surface near the plate, along with some scattered parsley sprigs and bacon bits around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the breakfast club sandwich vegetarian?

Yes, you can substitute the bacon and sausage with plant-based alternatives or grilled vegetables like mushrooms and bell peppers for a vegetarian version.

How do I prevent the bread from getting soggy?

Spreading cowboy butter on the toasted bread helps create a moisture barrier. Also, assembling the sandwich just before serving keeps the bread from becoming soggy.

Breakfast Club Sandwich Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

This hearty Breakfast Club Sandwich features crispy bacon, savory sausage patties topped with melted cheddar, creamy avocado, and fluffy scrambled eggs layered between buttered toasted bread slices. Baked bacon, skillet-cooked sausage and eggs combine flavors and textures for an indulgent breakfast treat perfect for a weekend brunch or special morning meal.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 sandwiches 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Meats

8 slices thick-cut bacon
1 pound ground pork sausage

Dairy & Eggs

4 slices mild cheddar cheese
1 tablespoon unsalted butter
8 large eggs, beaten

Produce

1 large avocado, pitted, peeled, sliced

Bread & Spreads

12 slices white bread, toasted
¾ cup cowboy butter, softened, divided

Spices

½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Cook Bacon: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and arrange the bacon slices in a single layer. Bake for 25-30 minutes until crispy. Transfer bacon to a paper towel-lined plate to drain excess grease.
Prepare Sausage Patties: Divide ground pork sausage into four equal portions. Shape each portion into patties slightly larger than your bread slices.
Cook Sausage Patties: Heat a medium skillet over medium heat. Cook patties for 3-4 minutes on one side until browned, then flip and cook another 3-4 minutes until fully cooked and internal temperature reaches 160°F. Place a cheddar slice on each patty during the last minute to melt cheese. Drain patties on paper towels.
Make Scrambled Eggs: Wipe out the skillet with paper towels and return to medium heat. Add butter and let melt. Pour in beaten eggs seasoned with salt and pepper. Stir gently to form large soft curds, cooking until eggs are thickened with no liquid remaining. Remove from heat.
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 bread slice, then top with another buttered slice. Layer two pieces of bacon, avocado slices, and about ½ cup scrambled eggs, then cover with a final buttered toast slice. Cut each sandwich into four triangles and secure with toothpicks.
Serve: Repeat assembly for remaining ingredients and serve warm.

Notes

Use a meat thermometer to ensure sausage patties reach a safe internal temperature of 160°F.
Adjust the amount of cowboy butter for spreading according to your taste preference.
To make the sandwich less rich, substitute turkey sausage and reduced-fat cheddar cheese.
For crispier bacon, broiling for a few minutes at the end can enhance texture but watch closely to avoid burning.
Use day-old bread for better toasting and crunch.

Keywords: breakfast club sandwich, sausage patties, crispy bacon, scrambled eggs, avocado sandwich, cheddar cheese sandwich