Grilled Sausage and Egg Breakfast Sandwiches

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Grilled Southwestern-style Sausage:
  • 4 cloves finely chopped garlic
  • 1 pound ground pork
  • 1 tablespoon ancho chile powder
  • 2 teaspoons chile de arbol
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoons finely chopped Mexican oregano
  • 2 tablespoons finely chopped cilantro leaves
  • Scrambled Eggs:
  • 12 large eggs
  • Salt and freshly ground pepper
  • 3 tablespoons finely chopped chives
  • 3 tablespoons unsalted butter
  • Sandwiches:
  • 4 bagels, split
  • 4 slices Monterey jack cheese
Directions
Sausage:

Heat grill to medium. Combine all ingredients in a bowl, being careful not to overmix. Divide the sausage mixture into 8 (4-ounce) patties. Grill until cooked completely through, about 4 minutes per side.

Eggs:

Heat grill to medium. Whisk together eggs, salt, pepper, and chives in a medium bowl. Melt the butter in a 9-inch cast iron skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat.

Assemble:

Place bagels, cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Top with the bagel tops, close the cover and just let heat through, about 1 minute. Remove from heat and serve immediately.


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    This is an excellent breakfast, especially when you are cooking for a large group of people. Everyone's breakfast comes up at the same time. Homemade sausage is so much better than the store bought stuff. Thanks, Bobby!
    I made the recipe this weekend. It is impossible to make 8 4 ounce patties from one pound of meat. I used two pounds of ground pork and doubled the spices. It contained to much spice for me. I think, based on the 8 4 ounce patties, that the recipe should call for two pounds of ground pork with all the remaining ingredients staying the same. Other than the discrepancy the recipe was very good.
    I made this recipe with ground turkey and a few different peppers and this was wonderful as a breakfast sandwich on German Pumpernickel rye bread. next time I will have all the right peppers to put in it.
    It was a change from the usual breakfast meal. Family really enjoyed it.
    This was an easy recipe to follow and turned out a quick and savory breakfast!!!
     
    Thanks Bobby!!
    I dont usually eat breakfast butt when I saw this wonderful recipe I just i had to try it and I did it was (great)
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    This recipe is featured in:

    Breakfast for Dinner