Homemade Breakfast Sandwiches

Homemade Breakfast Sandwiches


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These breakfast sandwiches can be stored in the freezer and reheated for a quick breakfast. For an added bit of sweetness, these can be topped off with a bit of jam or maple syrup.

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Chicago, IL

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 6 eggs
  • 6 slices of American cheese
  • 6 sausage patties
  • 1 cup of all-purpose flour
  • ½ cup of milk
  • ¼ cup of shortening
  • 2 tablespoons of cold butter
  • ½ tablespoon of baking powder
  • ½ teaspoon of salt

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For the biscuits:
As the oven preheat oven to 450 degrees, mix together the flour, baking soda, and salt. Then slowly add in shortening, butter, and milk until the dough is soft. Roll the dough onto a floured surface to about ½ of an inch thick. Cut the dough with a round cookie cutter and line onto a baking sheet. Cook for 10 minutes.

For the sandwich:
Cook the sausage over low heat for 20 minutes, making sure to flip halfway through. In the meantime, fry the eggs. To make the eggs a perfect circle, crack into a cookie cutter and fry for five minutes. Finally, cut the biscuits in half and add cheese, sausage, and eggs. Serve and enjoy!

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