Breakfast Club Sandwich
This indulgent Breakfast Club Sandwich layers crispy bacon, cheesy sausage patties, creamy scrambled eggs, avocado, and rich cowboy butter between toasted bread for the ultimate morning meal.
Ingredients
- Proteins & Eggs:
- 8 slices thick-cut bacon
- 1 lb ground pork sausage – pre-seasoned preferred
- 8 large eggs – beaten
- 1 tbsp unsalted butter – for scrambling eggs
- Seasonings:
- ½ tsp kosher salt – for eggs
- ¼ tsp black pepper – freshly ground
- Cheese & Bread:
- 4 slices mild cheddar cheese – or pepper jack
- 12 slices white bread – toasted
- Add-ons & Spreads:
- 1 large avocado – sliced ripe but firm
- ¾ cup cowboy butter – softened divided (store-bought or homemade)
Instructions
- Cook the Bacon:
- In a large skillet over medium heat, cook bacon for 6–8 minutes until crispy. Turn once. Drain on paper towels.
- Cook the Sausage Patties:
- Shape sausage into 4 patties (½-inch thick). In the same skillet, cook 4–5 minutes per side or until internal temp reaches 160°F. Top with cheese during the last minute to melt.
- Scramble the Eggs:
- In a clean skillet, melt butter over medium-low heat. Add beaten eggs seasoned with salt and pepper. Stir constantly for 3–4 minutes until just set. Remove from heat slightly underdone.
- Toast the Bread & Prep Cowboy Butter:
- Toast all bread slices to golden brown. Spread cowboy butter on one side of each slice. Middle slices should have butter on both sides.
- Assemble the Sandwiches:
- For each sandwich:
- Bottom slice (buttered side up)
- Half the scrambled eggs
- 2 bacon slices
- Sausage patty with melted cheese
- Sliced avocado
- Middle slice (cowboy butter both sides)
- Remaining eggs
- 2 more bacon slices
- Second sausage patty with cheese
- More avocado slices
- Top slice (cowboy butter side down)
- Serve:
- Press gently to hold together. Secure with toothpicks if needed. Slice diagonally with a serrated knife.
Notes
Bread Tips: White bread is classic, but sourdough or brioche work for variety. Healthier Options: Use turkey bacon, chicken sausage, whole grain bread, and egg whites. Cheese Swaps: Pepper jack adds spice, gouda gives it a smoky twist, Swiss for a milder taste. Cowboy Butter Alternatives: Mix regular butter with garlic powder, herbs, and cayenne. Make-Ahead Tips: Cook bacon and sausage up to 3 days in advance. Cowboy butter keeps 5 days refrigerated.
