This all-day breakfast sandwich that includes egg, bacon and sausage 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 sausage bacon and egg 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. 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

For the full list of ingredients and measurements, scroll to the recipe card below.

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

Start by preheating the oven to 220^oC and lining a baking tray with parchment paper.

Cook the sausages

Arrange the sausages on the baking tray and cook for around 30 - 35 minutes or until cooked through. Ensure you turn them halfway through. Once cooked, set aside to cool. Once cooled, slice the 3 sausages longways so you have 6 slices.

Cook the bacon

Arrange the bacon on a grill rack and cook in the oven 15 - 20 minutes turning halfway through. Set the cooked bacon aside to cool.

Cook the eggs

Bring a pot of water to a boil making sure there is enough to cover the eggs. Using a spoon, lower the eggs into the water and cook for 9 minutes.

Remove the egg shells and chop the eggs

Drain off the water and refill the pot with cold water to stop the cooking process. Remove the shells then chop the eggs into small pieces and set aside to cool.

Season the eggs and combine with mayo

Once cooled, season the eggs with salt and black pepper then add in the mayo and combine.

Assemble the sandwiches

Butter the bread slices then top 2 slices with the spinach, egg mayo, bacon slices and sliced sausages. Drizzle with ketchup and close the sandwiches then 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.

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 or until you're ready to assemble your sandwich.

Nutrition

Recipes You May Like!

Print Recipe Pin Recipe

All Day Breakfast Sandwich

If you're looking for a delicious weekend breakfast treat then try this all-day breakfast sandwich that includes egg mayonnaise, bacon and sausage with a touch of ketchup.

Prep Time15

Cook Time40

Total Time55

Author: Andrea

Yield: 2 servings

Calories: 507kcal

Ingredients

3 medium sausages reduced fat or chicken
6 slices streaky bacon or turkey rashers
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 (5g each slice)
30g baby spinach or rocket
1 tablespoon tomato ketchup reduced salt

Instructions

Preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan and line a baking tray with parchment paper. Place the sausages on the baking tray and cook the sausages for around 30 - 35 minutes or until cooked through. You may need to turn the sausages a few times during cooking. Remove from the oven and set aside to cool then slice the 3 sausages longways so you have 6 slices.
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 15 - 20 minutes turning halfway through. Cook until well done and slightly crisp then set 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 30 seconds. 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.
Spread the butter onto the slices of bread then arrange the spinach, egg mayo, bacon and sausages in any order. You’ll need 3 slices of sausage for each sandwich. Drizzle on some ketchup then close the sandwiches, cut in half and enjoy.