These tasty sandos aren’t your run-of-the-mill bacon, egg and cheese! On the weekends, we pull out all the stops for towering breakfast sandwiches stacked with fluffy eggs, homemade sausage patties, jammy tomatoes and all the oozy cheese. We hope you’re hungry, because these recipes aren’t for the faint of heart. Here, 5 epic breakfast sandwiches that will kickstart your weekend.
Spooky season is on the way, and this monster sandwich is a treat! It has the perfect combination of crispy bacon, fresh bread, eggs, greens and jammy tomatoes. Our Goodtaste original recipe can feed up to 6 people! We don’t call it a monster for nothing.
Stacked simply, this recipe from Bon Appetit shows how a classic breakfast sandwich can’t be beat. Sausage, egg and cheese is always a winning combination, but the optional drizzle of hot sauce and honey adds the perfect touch of sweet and heat.
What’s a breakfast sandwich without the perfect sausage patty? These homemade breakfast sausage patties from Food & Wine are well worth the added effort of making your own. Plus, you can mix and shape them in advance and store them in the freezer for future use. Here the sage-scented sausages are sandwiched in a toasted English muffin with a runny egg, quick-pickled jalapeños and a smear of apple butter. It’s unusual and so, so good.
This sandwich is so delicious, we want to eat it all day long! Cookie + Kate’s fresh veggie sandwich is not only light and healthy, but it’s beyond easy to make. The smashed avocado, crisp red onion, arugula and tomato add a fresh bite to the fluffy eggs. It’s a welcome change from our typically meaty and greasy breakfast sandwich. We like a seeded, whole grain English muffin for this one.
If you’re looking to impress your friends or just to make a really great sandwich, try this classic Croque Madame from The Food Network’s Alex Guarnaschelli. The silky Bechamel soaks into the toasted sandwich and is so decadent with the warm ham and melty gruyere. The runny sunny-side-up egg that sits on top adds the perfect contrast as you slice into it and let the yolk run.