Sausage, Egg & Cheese Sub

Two patties, a folded egg & melty cheese on a sub bun — the everything-in-one-pan breakfast

1 sub · 15 min

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2 round sausage patties
2 eggs, beaten
shredded cheese (cheddar or jack) · 1 sub bun
salt · pepper · a pinch of garlic or onion powder (optional)
optional: sliced onion & garden peppers · hot sauce

What you need

2 round sausage patties

2 eggs, beaten

shredded cheese (cheddar or jack) · 1 sub bun

salt · pepper · a pinch of garlic or onion powder (optional)

optional: sliced onion & garden peppers · hot sauce

Cook the sausage; keep the fat. Brown the two patties through in a skillet, then set them aside — leave every drop of that seasoned fat in the pan.
Onions & peppers, if you want them. Soften sliced onion and garden peppers in the fat until sweet and a little charred; salt them, set aside. (A pinch of smoked paprika is nice here.)
Toast the bun. Face-down in the pan for a few seconds — it browns the cut side and, more importantly, seals it so the sandwich doesn't go soggy.
The egg — fold it to fit. Beat 2 eggs with salt, pepper, and the garlic/onion powder. Pour into the hot fat, let the bottom set 30 seconds, then push and fold it into a rectangle about the length of the bun. Pull it while it's just set and still glossy — it keeps cooking on the way to the plate. (Prefer it scrambled? Soft-scramble and pile it on — same seasoning.)
Melt the cheese into it. In the last few seconds, scatter the shredded cheese over the egg and cover the pan for 20–30 seconds to steam-melt it — or stack the cheese between the hot sausage and egg so their heat melts it. Cheese as the glue, not a cold afterthought.
Build it. Bun, two patties, the cheesy egg, the onions and peppers, a shake of hot sauce; press and eat hot.

Steps — tap one to keep your place

1. Cook the sausage; keep the fat. Brown the two patties through in a skillet, then set them aside — leave every drop of that seasoned fat in the pan.

2. Onions & peppers, if you want them. Soften sliced onion and garden peppers in the fat until sweet and a little charred; salt them, set aside. (A pinch of smoked paprika is nice here.)

3. Toast the bun. Face-down in the pan for a few seconds — it browns the cut side and, more importantly, seals it so the sandwich doesn't go soggy.

4. The egg — fold it to fit. Beat 2 eggs with salt, pepper, and the garlic/onion powder. Pour into the hot fat, let the bottom set 30 seconds, then push and fold it into a rectangle about the length of the bun. Pull it while it's just set and still glossy — it keeps cooking on the way to the plate. (Prefer it scrambled? Soft-scramble and pile it on — same seasoning.)

5. Melt the cheese into it. In the last few seconds, scatter the shredded cheese over the egg and cover the pan for 20–30 seconds to steam-melt it — or stack the cheese between the hot sausage and egg so their heat melts it. Cheese as the glue, not a cold afterthought.

6. Build it. Bun, two patties, the cheesy egg, the onions and peppers, a shake of hot sauce; press and eat hot.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.