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Paleo Breakfast Sausage Egg Sandwiches

I will admit…I love breakfast sandwiches. They are easy, convenient, and delicious. I will also admit…I thought that going Paleo would mean I had to give up my breakfast favorite. I am sooo happy to admit I was wrong!

When Sara and I set out to make a Paleo breakfast sandwich I was skeptical. I mean…how can a sandwich without bread and cheese be good?!?! However, I am happy to have been proven wrong. We made our own breakfast sausage, which was surprisingly easy and so much tastier then the store bought variety. And despite my skepticism, the egg works perfectly as a bun. I am happy to admit these are so good and satisfying that I never even missed the cheese (as a former cheese-a-holic that is hard for me to admit).

These really are delicious…we hope you enjoy them as much as we did!

This and other great family friendly recipes are available in our book Paleo Kid Cookbook. Check it out!

Local Ingredient: Farm Fresh Eggs (purchased from a local farm, the eggs were produced by pasture raised hens).


Paleo Breakfast Sausage Egg Sandwiches

Cook Time: 20 minutes

Serving Size: 6

Paleo Breakfast Sausage Egg Sandwiches


1 lb bulk ground organic pork (can substitute turkey)

2 teaspoons fresh sage

2 teaspoons fresh rosemary

2 teaspoons dried thyme

1 teaspoon crushed red pepper flakes (optional)

1 tablespoon dark maple syrup

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon fresh nutmeg, grated using a micro-plane

1 large tomato cut into 6 slices

12 free range organic eggs


  1. In a large bowl mix together the ground pork, sage, rosemary, thyme, red pepper flakes, maple syrup, nutmeg, salt and pepper. (TIP - be sure not to over-mix or the texture will become mealy).
  2. Mold the sausage into 6 even patties. (TIP - pat the patties flat so they will fit better into the sandwiches).
  3. Place the sausage patties in a pre-heated skillet over medium heat. Cook for approximately 4-6 minutes on each side, until the sausage is no longer pink in the center and is browned on both sides.
  4. Once the sausage is coked, remove from heat and place patties on a paper towels and cover.
  5. Crack on egg into an egg mold (or a pancake mold) in a preheated skillet. Break the yolk with the tip of the spatula (you can leave the yolk whole if you prefer, but we found it works better for this recipe if the yolk is broken). Cook until the egg is firm enough to remove the mold. Flip the egg over. Once cooked remove from the pan and set aside on a paper towel lined plate and cover. Repeat for all 12 eggs OR Use a muffin tin to bake the eggs by preheating the oven to 350 degrees F. To cook the eggs using this method grease the muffin tin with coconut oil then crack one egg into each muffin cup. Break the yolk using a fork. Do not Scramble. Cook until eggs are firm, about 10-15 minutes. Carefully remove from tin for sandwich assembly.
  6. Assemble egg sandwich, with one egg on the bottom, then a sausage patty, then the tomato, then another egg on top.
  7. Serve immediately. Enjoy!



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