This all-day breakfast sandwich is perfect for a weekend breakfast treat. It contains a selection of breakfast foods all put together in a delicious and super filling sandwich.
This sandwich is one of my favourite weekend treats to enjoy and my family are also fans too. In the UK, most supermarkets sell all day breakfast sandwiches but they tend to skimp on the filling which is why I prefer to make my own.
This sandwich is adaptable so if you don’t eat pork, you can use chicken sausages and turkey bacon instead and it still taste delicious. The eggs are soft boiled and chopped into an egg mayo filling that is lightly seasoned for extra flavour so you can enjoy all your favourite breakfast foods in one sandwich.
Ingredients for All Day Breakfast Sandwich
- Sausages – I use reduced fat sausages or chicken sausages.
- Bacon – I use unsmoked streaky bacon. You can also use turkey bacon.
- Egg – use free range or organic eggs as they will be soft boiled.
- Mayonnaise – I use reduced fat mayonnaise.
- Seasoning – a little salt and black pepper for the egg mayo.
- Bread – for this recipe I use seeded or oat bloomer bread.
- Butter – you can also use vegetable spread.
- Salad leaves – I use a mixture of watercress, spinach or rocket. You can use just one of them if you wish.
- Tomato ketchup – use reduced salt and sugar ketchup.
How to Make All Day Breakfast Sandwich
1. Preheat the oven to gas mark 7/425oF/220oC and lightly grease a baking tray. Place the sausages on the baking tray and cook the sausages for around 30 - 35 minutes or until cooked through. You will need to turn the sausages a few times during cooking. Remove from the oven and set aside to cool.
2. Place a wire rack on a baking tray and place the streaky bacon on the rack. If you don’t have a wire rack then place the bacon on a tray lined with parchment paper. Bake in the oven 20 - 25 minutes turning halfway through. Cook at the same time as the sausages as they both require the same temperature to cook but the bacon will be removed first. Set the cooked bacon aside to cool.
3. Place a pot of water on a high heat and bring to a boil. There should be enough water to cover the eggs. Once boiled, use a spoon to lower the eggs into the water and cook the eggs for around 8 - 9 minutes dependant on the egg size. Remove from the heat and drain off the hot water. Refill the pot with cold water and allow the eggs to sit in the pot for 1 minutes. Remove the shells from the eggs then chop the eggs into small pieces and set aside to cool.
4. Once the eggs have cooled, add in the salt, black pepper and mayo then combine then slice the 3 sausages longways so you have 6 slices. You can now assemble your sandwiches.
5. Spread the butter on the slices of bread then on one slice lay the leaves. Spoon the egg mayo onto the leaves then spread it to cover the leaves. Lay the bacon slices on top of the egg mayo then add the sliced sausages on top of the bacon. You’ll need 3 slices of sausage for each sandwich. Spread the ketchup onto the second slice of bread then place it onto the sausages. Cut in half and enjoy.
Recipe Tips
- This recipe serves 2 but you can easily double the recipe to make 4 servings.
- I boil my medium eggs for 8 minutes as I like them soft boiled and not too hard. If you refer your eggs hard boiled then boil them for a few minutes longer.
- Optionally, you can lightly toast the bread before assembling the sandwich.
Nutrition
Nutrition based on 1 serving - Calories: 507kcal | Fat: 25.7g | Saturates: 10.5g | Carbs: 40.6g | Sugar: 5.1g | Fibre: 5.0g | Protein: 29.9g | Salt: 2.64g.
Storage
Make this sandwich to serve immediately. You can prepare the egg mayo, sausages and bacon in advance and store them in the fridge in an airtight container for up to 2 days.
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All Day Breakfast Sandwich
Ingredients
- 3 medium sausages reduced fat or chicken
- 6 slices bacon streaky or turkey
- 2 medium eggs
- 1 tablespoon mayonnaise reduced fat or light
- ½ teaspoon salt optional
- ½ teaspoon black pepper optional
- 4 slices bloomer bread seeded or oat
- 20g butter
- 30g salad leaves watercress, spinach or rocket
- 1 tablespoon tomato ketchup reduced salt
Instructions
- Preheat the oven to gas mark 7/425oF/220oC and lightly grease a baking tray. Place the sausages on the baking tray and cook the sausages for around 30 - 35 minutes or until cooked through. You will need to turn the sausages a few times during cooking. Remove from the oven and set aside to cool.
- Place a wire rack on a baking tray and place the streaky bacon on the rack. If you don’t have a wire rack then place the bacon on a tray lined with parchment paper. Bake in the oven 20 - 25 minutes turning halfway through. Cook at the same time as the sausages as they both require the same temperature to cook but the bacon will be removed first. Set the cooked bacon aside to cool.
- Place a pot of water on a high heat and bring to a boil. There should be enough water to cover the eggs. Once boiled, use a spoon to lower the eggs into the water and cook the eggs for around 8 - 9 minutes dependant on the egg size. Remove from the heat and drain off the hot water. Refill the pot with cold water and allow the eggs to sit in the pot for 1 minutes. Remove the shells from the eggs then chop the eggs into small pieces and set aside to cool.
- Once the eggs have cooled, add in the salt, black pepper and mayo then combine then slice the 3 sausages longways so you have 6 slices. You can now assemble your sandwiches.
- Spread the butter on the slices of bread then on one slice lay the leaves. Spoon the egg mayo onto the leaves then spread it to cover the leaves. Lay the bacon slices on top of the egg mayo then add the sliced sausages on top of the bacon. You’ll need 3 slices of sausage for each sandwich. Spread the ketchup onto the second slice of bread then place it onto the sausages. Cut in half and enjoy.
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