Breakfast For Dinner Sausage And Egg Burgers Recipes

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EASY BREAKFAST SAUSAGE BURGERS



Easy Breakfast Sausage Burgers image

Sausage Burgers are a spicy twist on fast-food breakfast sandwiches, but a whole lot better. Don't let the pickle and onion scare you off. These are really good.

Provided by masterharper

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Sausage

Time 30m

Yield 5

Number Of Ingredients 8

1 (16 ounce) package bulk hot pork sausage
2 tablespoons butter or margarine, softened
5 hamburger buns, split
5 eggs
15 dill pickle slices
5 slices pepperjack cheese
1 small red onion, sliced
10 pickled jalapeno slices

Steps:

  • Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
  • Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
  • Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
  • Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 26.1 g, Cholesterol 243.1 mg, Fat 35.3 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 14.1 g, Sodium 1605.6 mg, Sugar 1.2 g

BREAKFAST BURGERS



Breakfast Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon drained prepared horseradish
12 ounces ground beef (80-percent lean)
8 ounces bulk Italian sausage
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup shredded Cheddar (about 2 ounces)
4 English muffins, regular, sandwich-size or corn, split and toasted
1 vine-ripe tomato, thickly sliced into 4 pieces
1 cup peppery greens, such as baby arugula, mustard greens or watercress
4 large eggs

Steps:

  • For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
  • For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper. Divide the meat into 4 pieces and form each into a 4-inch patty.
  • Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes.
  • Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.
  • Crack the eggs into the skillet with the sausage drippings and cook to your preference.
  • Place an egg on each burger and finish with some baby arugula on the top of the English muffin.

BREAKFAST SAUSAGE AND EGG CHEESEBURGERS



Breakfast Sausage and Egg Cheeseburgers image

Provided by Katie Lee Biegel

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound breakfast sausage
8 slices American cheese
4 potato buns, split and toasted
1 avocado, sliced
Kosher salt
4 over-easy fried eggs
Pickled Fresno chiles or cherry peppers, for topping, optional

Steps:

  • Preheat a grill to medium high.
  • Form the sausage meat into 4 patties. Use your thumb to make an indentation in the center of each patty so they don't curl up while cooking. Grill until cooked through or the internal temperature reaches 160 degrees F, 3 to 5 minutes per side, depending on thickness. Add 2 slices of American cheese to each patty and close the grill until melted, about 1 minute.
  • Place some avocado slices on the bottom buns and season with pinch of salt. Add a patty, then top with an egg and a few pickled Fresno chiles. Add the top bun and serve.

HANGOVER BREAKFAST SAUSAGE-AND-EGG BURGER



Hangover Breakfast Sausage-and-Egg Burger image

This breakfast burger is ultra-easy to make and perfect comfort for the side effects of an overindulgent night. The sweet-and-spicy mayo will become your new best friend, delicious on just about any burger or grilled cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 1 sandwich

Number Of Ingredients 12

1 tablespoon mayonnaise
1/2 teaspoon Sriracha
1/2 teaspoon pure maple syrup
1 sesame-seed hamburger bun
1 lettuce leaf
1 tomato slice
3 to 4 thin rings red onion
4 ounces bulk breakfast sausage
1 teaspoon vegetable oil
1 slice Cheddar
1 large egg
Kosher salt and freshly ground black pepper

Steps:

  • Mix together the mayonnaise, Sriracha and maple syrup in a small bowl. Spread on the inside of both bun halves. Stack the lettuce, tomato and onion on the bottom bun.
  • Pat and squeeze the sausage together into a ball. Put it on a piece of plastic wrap, and flatten it out into a thin patty 4 to 5 inches wide.
  • Heat the oil in a small nonstick skillet over medium-high heat. Remove the patty from the plastic wrap, and cook it until browned on both sides and cooked through, about 3 minutes per side. Lay the Cheddar on the patty, cover the skillet and cook until the Cheddar melts, about 30 seconds. Remove, and set the patty on the bottom bun.
  • Crack the egg into the skillet over medium-high heat, sprinkle with some salt and pepper and cook until the egg whites are set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes. Set the egg on top of the sausage patty, and top with the other bun half. Eat right away.

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