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+ servings

Mini Brekkie Sandies

5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 4

Ingredients:

Mini Sausage Patties:

  • 1 garlic clove (finely chopped)
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 8 ounces coarsely ground pork (not lean; preferably from pork shoulder)
  • 1 tablespoon olive oil

Scrambled Eggs:

  • 4 large eggs
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 2 ounces Gruyère cheese (grated)

To Serve:

  • cup mayonnaise
  • 1 tablespoon hot sauce (such as Sriracha)
  • 2 teaspoons fresh lemon juice
  • 8 Wolferman’s San Francisco-Style Sourdough Mini Muffins split (toasted)

Instructions: 

To make mini sausage patties:

  • In a medium bowl, mix garlic, sage, thyme,
  • 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
  • Add pork and mix until just combined.
  • Cover and refrigerate mixture for at least 15 minutes and up to 1 day.
  • Divide mixture into 8 equal portions (about 1 ounce each) and form into patties that are slightly wider than English muffins.
  • Heat large skillet over medium-high heat.
  • Add oil, then pork patties, and cook for 2 minutes per side, or until browned on both sides and just cooked through.
  • Set patties aside in a warm place while cooking eggs.

To make scrambled eggs:

  • In a medium bowl, whisk eggs, cream, and 1/4 teaspoon kosher salt until well-blended.
  • Heat medium nonstick skillet over medium heat.
  • Melt butter and add egg mixture.
  • Leave eggs untouched for 30 seconds.
  • Sprinkle cheese over eggs and, using a silicone spatula, begin stirring to create curds of egg.
  • Cook for 2 minutes, or until cheese melts and eggs are just set but still creamy.
  • Remove from heat.

To serve:

  • In small bowl, whisk mayonnaise, hot sauce, and lemon juice.
  • Spread cut sides of Wolferman’s San Francisco-Style Sourdough Mini Muffins tops and bottoms with mayonnaise mixture.
  • Place one patty on each bottom.
  • Divide scrambled eggs among sandwiches.
  • Place tops on sandwiches and serve.

Notes:

Make ahead: Sausage mixture can be made up to 1 day before cooking.
Author: Curtis Stone
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