Sausage Egg Breakfast Grinders

Sausage Egg Breakfast Grinders are protein-rich, energizing, and delicious. They are packed with scrambled eggs, sausage, cheese, and onion, making them ideal for staying fueled all morning.

These are breakfast sandwiches, but honestly, there’s no reason why you can’t have them for lunch or dinner…especially if you are a light morning eater. They are substantial and will keep you energized for hours. On top of that, they are super tasty and easy to put together.

Why are these sandwiches so good? Fluffy scrambled eggs and tender sausage patties are tasty and filling. Cheese provides melty, gooey goodness, while caramelized onion imparts a slight sweetness. Of course, the sub rolls are pure carb satisfaction!

Ingredients needed:

• Sub rolls—any style you like.
• Eggs and milk— for scrambled eggs. You can customize the sandwich to be over easy, sunny-side up, or any other way you like. Two eggs are needed per sandwich.
• Cheese—Cheddar or American are my go-to. Monterey Jack, Manchego, Swiss, or provolone would all be great. Four slices go into each grinder. Their placement helps to keep the layers together.
• Sausage—this recipe calls for Jimmy Dean Turkey Sausage Patties, which are precooked and frozen. Three are used per grinder. If desired, you can substitute pork sausages. If you substitute raw sausage, make sure to cook it thoroughly
• Onion—one small onion, sliced and quickly caramelized to provide a touch of sweetness.
• Mayonnaise and hot sauce—for creaminess and a touch of heat. Add as much or as little hot sauce to your liking, or omit it altogether.
• Salt and black pepper for seasoning.
• Butter, onion powder, and garlic powder—are used to brush onto the top of the grinders for added flavor.
• Olive oil for cooking.

Recipe highlights:

• Cook onion in skillet for a minute on medium. Add frozen sausages to heat. Cook until sausage is heated through and onion is lightly caramelized.
• Beat egg, milk, salt, and pepper. Add to a preheated skillet, gently pushing the partially set eggs towards the center and allowing the liquidy portions to redistribute to evenly scramble the eggs.
• Split the grinder rolls in half horizontally. Spread mayonnaise and hot sauce onto the top half.

• Assemble the grinders, layering the bottom half with 3 sausages, 2 slices of cheese, 1/4 of the onion, 1/4 of the scrambled eggs, and 2 slices of cheese. Then, cover the top half with the remaining ingredients.
• Combine the melted butter, onion powder, and garlic powder. Mix well. Brush the mixture onto the top of each grinder.
• Bake in a preheated 350° F oven for 10 minutes or until the cheese melts. Serve hot.
• Refer to the recipe card below for detailed instructions.

View the how-to video or save it for later with this Pinterest Pin.

What kind of pans to use?

This recipe makes four grinders, but you can easily reduce or increase the amount as needed. The number of skillets needed may differ depending on how many breakfast grinders you want to make. If you make one or two grinders, everything can be cooked in one large 12-inch skillet. A quick tip: tilt the skillet away from the onion and sausages when adding the eggs to prevent them from running into the other ingredients.

For a batch of four, I like to use a large electric skillet to cook the onion and sausages simultaneously. I have one similar to this one (affiliate link). I make the scrambled eggs in a separate skillet.

How to store grinders:

• Refrigerate—store wrapped in plastic wrap or aluminum for up to 2 days. To heat, split the sandwich open for even heating. Microwave until heated through (best option). Alternatively, place the halved grinders in a preheated 350° F oven for 15 minutes or until heated through.
• Freeze—store wrapped in a couple of layers of plastic wrap or aluminum, then place in a freezer bag. Freeze for up to 2 months.

How to reheat defrosted grinders:

Because the grinders are thick, reheating from frozen is not recommended. By the time the center is warmed through, the bread is too dried out. Instead, defrost the frozen grinders in the refrigerator for 24 hours before reheating.

• Microwave method—this is the quickest and most efficient method of reheating. Use a butter knife to pry the sandwich in half horizontally for quick and uniform heating. Place both halves on a microwave plate and cook on full power for 1.5 to 2 minutes or until heated through.
• Oven method—use a butter knife to pry the sandwich in half horizontally for uniform heating. Place the half with the egg on a baking sheet. Bake in a preheated at 350° F for 5 minutes. Add the other half to the baking sheet. Bake for an additional 12 minutes or until both halves are completely heated through.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Electric skillet— is not necessary but has plenty of room to cook the components.
• 11-inch skillet—for cooking the scrambled eggs.
• Spatula—this is a set of 2 with silicone tips.

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