This indulgent sandwich is more of a brunch than a simple breakfast — it’s packed with hearty ingredients and will easily keep you satisfied well into the afternoon. Combining bacon, sausage, egg, and melted cheese, this grilled breakfast sandwich is ideal for anyone who loves a big, savory meal to start the day.
The sandwich pictured here was made on a weekend morning, and it certainly made an impression. It’s generous in size and flavor, so plan to share if you don’t want to be too full afterwards. The combination of textures — crisp toast, melted cheese, juicy sausage, and a runny egg — makes every bite satisfying.
This version follows the classic fried breakfast lineup, but it’s also flexible. You can add a hash brown (store-bought or homemade from shredded potato), fry some onions for sweetness, or give it a Mexican twist with spicy guacamole. Small substitutions can easily tailor the sandwich to your tastes while keeping the same satisfying structure.
A fried, slightly runny egg in the center is my favorite touch, but you can scramble the egg if you prefer a more evenly cooked texture. On the day these photos were taken, I even used a double-yolk egg — a small surprise that made the meal feel extra special.
INGREDIENTS
- 3 tablespoons vegetable oil (or another neutral-flavored oil)
- 3 slices of bread
- 2 sausages, halved lengthwise
- 5 slices bacon
- 1/4 cup shredded Gruyère cheese
- 2 mushrooms, sliced
- 1 egg
- 1/2 large tomato, sliced
- 3 pieces of lettuce, torn into pieces
SMOKY SPECIAL SAUCE INGREDIENTS
- 1 tsp ketchup
- 1 tsp yellow mustard
- 2 tablespoons mayonnaise
- 1/4 tsp smoked paprika
DIRECTIONS
- Preheat your oven to 375°F (190°C).
- Prepare the smoky special sauce by mixing the ketchup, mustard, mayonnaise, and smoked paprika in a small bowl. Adjust the paprika to taste if you want more or less smokiness.
- Heat a griddle or large frying pan over high heat. Brush both sides of the bread with about half of the vegetable oil. Place the slices on the hot griddle and toast until both sides are golden brown, about 2–3 minutes per side. Remove the toasted bread and set aside.
- Place the sausages and bacon on the griddle and cook until nicely browned and cooked through, about 4–5 minutes per side depending on thickness. Remove and keep warm.
- Arrange one piece of toasted bread on a small tray or baking sheet, sprinkle the shredded Gruyère over it, and place in the oven for 2 minutes to melt the cheese. If you like the other toast warmed again, add the remaining slices to the oven for the last minute.
- While the cheese melts, pour the remaining oil onto the griddle and add the sliced mushrooms and the egg. Fry for 2–3 minutes until the mushrooms are softened and the egg reaches your desired doneness. For a sunny-side-up finish, cover the egg briefly with a small lid to help the top set without flipping; alternatively, flip the egg for a firmer yolk.
- Remove the cheesy toast from the oven and place it on a plate. Layer sliced tomato, cooked bacon, and the fried mushrooms over the melted cheese, then top with a second piece of toasted bread.
- Spread about two tablespoons of the smoky special sauce on the top slice of toast, then add the torn lettuce, the sausages, and finally the fried egg. Finish by placing the final slice of toasted bread on top. Serve immediately with any remaining sauce on the side.