Maple Cured Breakfast Sausage Donut Sandwiches
Maple Cured Breakfast Sausage Donut Sandwiches
Ingredients
For the Maple Sausage Donut Sandwiches
- 1 pound maple cured breakfast sausage, formed into 4 donut-shaped patties
- 2 tablespoons bacon fat, or other cooking oil, as needed
- 2 poblano peppers, sliced
- 1 sweet onion, sliced
- 8 thick-cut bacon slices
- 4 brioche buns, split
- 4 eggs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 8 white American cheese slices
- 1/4 cup maple syrup, plus more for drizzling, as needed
Instructions
- 1
Prepare the sausage patties by shaping the maple cured breakfast sausage into 4 donut-like patties, each with a hole in the center.
⏱️ 5 min
- 2
Heat a griddle to medium-high heat (approximately 350°F).
⏱️ 2 min•🌡️ 350
- 3
Grease the hot griddle with bacon fat. Add the sliced poblano peppers and sliced sweet onions, cooking them until softened and slightly caramelized, about 8-10 minutes. Alongside the vegetables, place the thick-cut bacon slices on the griddle and cook until crispy and browned, about 6-8 minutes, flipping once.
⏱️ 10 min•🌡️ 350
- 4
Once the vegetables and bacon are cooked, push them to a cooler zone on the griddle or transfer to a plate to keep warm.
⏱️ 1 min
- 5
Place the donut-shaped sausage patties on the griddle. Lower the heat to medium-low (approximately 275°F) to allow them to slow cook through, about 4-6 minutes per side.
⏱️ 10 min•🌡️ 275
- 6
While the sausage cooks, place the split brioche buns on the griddle, cut-side down, to toast until golden brown, about 2-3 minutes.
⏱️ 3 min•🌡️ 275
- 7
Once the sausage patties are mostly cooked, crack one egg directly into the center hole of each sausage donut. Season the eggs with salt and black pepper.
⏱️ 2 min•🌡️ 275
- 8
Cover the sausage and eggs with a metal lid or dome to steam and cook the eggs to your desired doneness, about 2-4 minutes for a runny yolk.
⏱️ 4 min•🌡️ 275
- 9
Once the eggs are cooked, remove the lid. Top each sausage patty and egg with a generous portion of the cooked poblano peppers and onions, followed by two crispy bacon slices.
⏱️ 2 min
- 10
Place two slices of white American cheese on top of each assembled patty. Cover again briefly with the lid to melt the cheese, about 1 minute.
⏱️ 1 min
- 11
Drizzle maple syrup onto the toasted brioche buns.
⏱️ 1 min
- 12
Carefully transfer each fully loaded sausage, egg, bacon, cheese, and vegetable stack onto the bottom half of a maple syrup-drizzled brioche bun. Place the top bun on, and for an extra touch, drizzle more maple syrup over the top of the assembled sandwich before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Cured Breakfast Sausage Donut Sandwiches
Ingredients
For the Maple Sausage Donut Sandwiches
- 1 pound maple cured breakfast sausage, formed into 4 donut-shaped patties
- 2 tablespoons bacon fat, or other cooking oil, as needed
- 2 poblano peppers, sliced
- 1 sweet onion, sliced
- 8 thick-cut bacon slices
- 4 brioche buns, split
- 4 eggs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 8 white American cheese slices
- 1/4 cup maple syrup, plus more for drizzling, as needed
Instructions
- 1
Prepare the sausage patties by shaping the maple cured breakfast sausage into 4 donut-like patties, each with a hole in the center.
⏱️ 5 min - 2
Heat a griddle to medium-high heat (approximately 350°F).
⏱️ 2 min•🌡️ 350 - 3
Grease the hot griddle with bacon fat. Add the sliced poblano peppers and sliced sweet onions, cooking them until softened and slightly caramelized, about 8-10 minutes. Alongside the vegetables, place the thick-cut bacon slices on the griddle and cook until crispy and browned, about 6-8 minutes, flipping once.
⏱️ 10 min•🌡️ 350 - 4
Once the vegetables and bacon are cooked, push them to a cooler zone on the griddle or transfer to a plate to keep warm.
⏱️ 1 min - 5
Place the donut-shaped sausage patties on the griddle. Lower the heat to medium-low (approximately 275°F) to allow them to slow cook through, about 4-6 minutes per side.
⏱️ 10 min•🌡️ 275 - 6
While the sausage cooks, place the split brioche buns on the griddle, cut-side down, to toast until golden brown, about 2-3 minutes.
⏱️ 3 min•🌡️ 275 - 7
Once the sausage patties are mostly cooked, crack one egg directly into the center hole of each sausage donut. Season the eggs with salt and black pepper.
⏱️ 2 min•🌡️ 275 - 8
Cover the sausage and eggs with a metal lid or dome to steam and cook the eggs to your desired doneness, about 2-4 minutes for a runny yolk.
⏱️ 4 min•🌡️ 275 - 9
Once the eggs are cooked, remove the lid. Top each sausage patty and egg with a generous portion of the cooked poblano peppers and onions, followed by two crispy bacon slices.
⏱️ 2 min - 10
Place two slices of white American cheese on top of each assembled patty. Cover again briefly with the lid to melt the cheese, about 1 minute.
⏱️ 1 min - 11
Drizzle maple syrup onto the toasted brioche buns.
⏱️ 1 min - 12
Carefully transfer each fully loaded sausage, egg, bacon, cheese, and vegetable stack onto the bottom half of a maple syrup-drizzled brioche bun. Place the top bun on, and for an extra touch, drizzle more maple syrup over the top of the assembled sandwich before serving.
⏱️ 2 min