Sausage, Egg And Cheddar Breakfast Sandwich For Full GAPS

This sausage, egg and cheddar breakfast sandwich uses two browned sausage patties around a fried egg and a layer of cheese. The soft yolk becomes the sauce when you cut into it. There is no bread or replacement bun to prepare.

The skillet work is short when the sausage mixture and butter are already ready. You shape two thin patties, cook them through and fry the egg alongside them. Stack everything on a plate while it is warm, with the cheddar between the egg and the top patty.

Our family started GAPS in July 2024, and cooking from scratch still means paying attention to the work behind an ingredient list. A short breakfast recipe can call for homemade ingredients that took time to prepare earlier. I want those jobs clear before the pan goes on, especially when I am cooking before work.

Use two uncooked patties from the seasoned mixture in homemade pork breakfast sausage. Stop before that recipe’s frying step and cook these two patties here instead. Have a teaspoon of homemade unsalted butter, one egg and one ounce plain natural cheddar ready.

Start With The Sausage Mixture Ready

The linked sausage recipe makes a larger batch of seasoned meat. This sandwich uses two of its raw patty portions. The mixing and seasoning belong to that separate recipe, so you do not need to measure all of its spices again for this breakfast.

Flatten the two patties to roughly palm size and about half an inch thick. Keep their thickness even through the center. A thick mound needs longer to cook than the edges, which makes it harder to finish the meat and egg together.

The sausage recipe has its own cooking-fat amount for its full batch. For these two uncooked patties, use the teaspoon of homemade butter measured in this sandwich recipe. You are not cooking the entire sausage batch in that teaspoon.

Keep the unused raw mixture covered and refrigerated while you prepare the portion needed. If you want to cook the rest of that larger batch, follow its own card for shaping, cooking and storage.

The Egg, Cheddar And Butter

Use one egg for the base sandwich. Cook the white until it is set enough to lift, while keeping the yolk soft. The soft yolk adds moisture when you cut through the stack, so there is no separate sauce to make.

Weigh one ounce natural, additive-free cheddar and cut it into thin slices. Use plain natural cheddar that has already been introduced through your dairy progression. The ounce is the measured cheese amount, rather than assuming that every packaged slice weighs the same.

The hot egg and sausage warm the cheddar after stacking. Expect it to soften where it touches the hot food. This method does not have a separate broiling or cheese-melting step.

One teaspoon homemade butter is the cooking-fat amount for the base one-pan preparation. Let it melt over medium heat and spread it across the pan before the patties go in. Lower the heat if the butter begins smoking or the meat darkens too quickly.

How To Make The Breakfast Sandwich

1. Shape Two Thin Patties

Take two uncooked portions from the prepared sausage mixture and flatten them to similar size. Aim for about half an inch thick. Put them on a plate where you can lift each one with a spatula without folding it.

Have the egg and weighed cheddar beside the stove before cooking. Once the egg is ready, assembling the sandwich is a short job, and the hot food helps warm the cheese.

2. Brown And Cook The Sausage

Melt the measured homemade butter in a large skillet over medium heat. Add the two patties and cook until the first side is browned. Turn them and cook for another two to three minutes, or until cooked through.

Watch for a steady sizzle and gradual browning. If the surface darkens before the center cooks, reduce the heat. Check ground pork at 160°F in the center with a thermometer inserted from the side of a thin patty.

The five-minute cooking estimate depends on using thin patties and a pan with enough room. A larger or thicker patty may need longer. Finish the meat by its cooked center, rather than by the outside color alone.

3. Fry The Egg Alongside

Fry the egg in the same pan while the patties cook, using the space beside them. Watch the white turn from clear to opaque and set around the yolk. Keep the yolk soft for the finished sandwich.

Slide the spatula underneath the white to lift the egg without breaking it. If the egg and patties finish at slightly different times, move the cooked item to a clean plate while the other finishes.

If your skillet cannot hold everything comfortably, use a second pan for the egg. That pan may need a little extra homemade butter to coat it. The listed teaspoon is the base amount for cooking the sandwich in one pan.

4. Stack And Serve

Put one cooked sausage patty on a plate. Top with the fried egg, the measured cheddar and the second sausage patty. The order keeps the egg and cheese between the two pieces of meat.

Serve warm with a fork and knife. When you cut through the center, the soft yolk spreads into the meat and cheese. The patties provide the outside of the stack; no bread or extra batter is part of this preparation.

Where This Fits In GAPS

This is a Full GAPS recipe after the sausage ingredients, whole egg, butter and cheddar have been introduced. Dr. Natasha’s 2020 Gut and Physiology Syndrome includes fresh homemade sausage and eggs, and gives a separate progression for introducing dairy foods such as butter and natural cheddar.

The homemade sausage starts with fresh meat and allowed pure seasonings. Use the linked mixture rather than treating a commercially seasoned sausage patty as the same ingredient. The measured cheddar is natural and additive-free.

This cheddar sandwich is written for Full GAPS. The linked sausage includes herbs and spices, so this version does not fit No-Plant GAPS.

For a dairy-free version, leave out the cheddar and replace the teaspoon of butter with the same amount of fat from homemade salt-only bacon. The sausage and soft-yolk egg still make the sandwich. Keep the one-pan method and the meat’s cooking endpoint.

Timing And Larger Batches

Allow about five minutes preparation and five minutes cooking for one sandwich, with the sausage mixture and butter already made. Mixing a full batch of sausage or making butter comes before that ten-minute cooking plan.

If you double the card, make two sandwiches from four patties, two eggs, two ounces cheddar and two teaspoons butter. Divide the cheese evenly between the sandwiches. Keep the patties the same thickness rather than making each one twice as thick.

Use enough pan space to cook the larger batch, or work in batches. Extra cooking rounds can add time. Each sandwich still gets two patties with one egg between them.

Preparing Ahead And Reheating

You can prepare the sausage mixture ahead using its own recipe, then shape the two portions needed for breakfast. Keep the raw prepared meat covered and refrigerated until cooking. Have the butter and cheddar ready to measure.

For the soft-yolk result, cook the egg close to serving. You can reheat cooked sausage gently in a skillet while preparing a fresh egg, then stack the warmed patties, egg and cheddar.

Refrigerate cooked leftovers promptly in a shallow covered container. An already assembled sandwich will have a firmer yolk and a different texture after reheating. Warm the portion gently until hot through rather than expecting the freshly cooked soft-yolk result again.

Frequently Asked Questions

Do I Cook The Sausage Before Starting?

Start with two uncooked patties made from the linked seasoned mixture. Cook them in this recipe’s skillet with the measured teaspoon of homemade butter. The separate sausage recipe explains how to mix the larger batch.

Why Is My Sausage Brown Outside But Not Finished Inside?

The patty may be too thick or the pan too hot. Keep the patties about half an inch thick, reduce the heat if needed and check the center with the thermometer.

Does The Cheddar Need To Melt Completely?

No separate melting step is needed. Put the thinly sliced cheddar on the hot egg and finish with the warm top patty. It softens where it touches the hot food.

Can I Use Two Pans?

Yes. Cook the patties in one and the egg in the other if that gives you more room. A second pan may need a little additional homemade butter; the card’s teaspoon is for the base one-pan preparation.

Can I Make It Without Dairy?

Leave out the cheddar and use the same measured amount of homemade salt-only bacon fat instead of butter. You still have two sausage patties and the soft-yolk egg.

Recommended Equipment

Use a skillet with enough room for two patties and an egg, a spatula, measuring spoon, kitchen scale and a clean serving plate. A Le Creuset Artichaut or stainless-steel skillet suits the stovetop method.

A food thermometer checks the sausage center. Use a knife and board to slice the weighed cheddar, and a fork and knife for serving the finished sandwich on its plate.

More Breakfasts To Choose From

For another homemade breakfast meat, quick sausage links use garlic, onion and oregano and are shaped into small links. They have their own recipe for serving alongside eggs rather than as the two patties in this sandwich.

The upcoming free 10 GAPS Breakfasts collection brings complete breakfast combinations together. Watch the WFLI shop for it if choosing the morning meal would help your family week.