Brunchhouse Breakfast Sandwich Recipe

Crafted on toasted sourdough, this layered brunch favorite features brown sugar–glazed hickory smoked bacon, savory pork sausage patties, fluffy scrambled egg, smoked Gouda with lemon vinaigrette–tossed  grape tomatoes and baby spinach. A bold, balanced bite with sweet, smoky depth.

Step 1: Preheat the oven or toaster oven to 375°F.

Step 2: Place the bacon slices on a non-stick or foil-lined baking sheet and sprinkle 1 teaspoon of brown sugar on each strip.

Step 3: Place the pork sausage patties on the same baking sheet. Heat in the oven until hot, about 10-12 minutes total.

Step 4: Set aside and keep warm.

Step 5: Scramble the egg in a pan.

Step 6: Grill or toast the sourdough bread slices. 

Step 7: Spread 2 teaspoons of the cracked black pepper honey butter on each slice of bread.

Step 8: To assemble the sandwich:

On one slice of bread, add the spinach, dressed grape tomato halves, scrambled egg, sausage patties, smoked Gouda cheese and bacon slices.

Top with the other slice of bread and serve warm.

Sub-Recipe Directions

Lemon Vinaigrette

Step 1: In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended.

Step 2: Add the olive oil while whisking. 

Step 3: Toss the halved grape tomatoes with 1 tablespoon of the lemon vinaigrette and set aside.

Cracked Black Pepper Honey Butter

Step 1: In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.  

Step 2: Beat in the remaining ingredients, starting with the salt. Beat on medium speed until completely smooth.

Step 3: Scrape down the sides of the bowl with a rubber spatula as needed.