Past Recipes
Sausage, Egg, and Cheddar Sandwiches

Sausage, Egg, and Cheddar Sandwiches with Avocado and Arugula

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Recipe Details


For this recipe, Chef Michelle puts a few cheffy touches on a brunch classic: the sausage, egg, and cheese sandwich. She layers buttery brioche buns with mashed avocado and cheesy scrambled eggs, plus sweet Italian sausage patties laced with brown sugar, sage, and thyme. On the side, there's peppery arugula in a simple lemon and olive oil dressing to cut through all the rich flavors.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 1520
  • Protein 53g
  • Total Carb 68g
  • Total Fat 118g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brioche buns
    brioche buns
  • sage
    1/8 ounce
  • lemon
  • thyme
    1/8 ounce
  • eggs
  • light brown sugar
    1 tablespoon
    light brown sugar
  • sweet Italian sausage
    12 ounces
    sweet Italian sausage
  • baby arugula
    4 ounces
    baby arugula
  • unsalted butter
    2 packets
    unsalted butter
  • shredded Cheddar cheese
    2 ounces
    shredded Cheddar cheese
  • avocado
  • Cholula hot sauce
    2 packets
    Cholula hot sauce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan with lid
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Slice buns open horizontally, if they arrived whole. Rinse all produce. Strip half of thyme leaves, discarding stems (save remainder for another recipe); then, finely chop. Finely chop half of sage leaves, discarding stems (save remainder for another recipe). Halve lemon. Crack 4 eggs into a large bowl and season with ¼ teaspoon salt and pepper. Whisk eggs until fully combined and set aside until Step 5.

  2. Toast buns and form patties

    Toast buns and form patties

    Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add buns cut-side down; toast until light golden, 2-3 minutes. Transfer to serving plates; reserve pan, off heat. Meanwhile, in a medium bowl, combine brown sugar, chopped herbs, and ½ teaspoon salt, then add half of sausage (save remainder for another recipe). Using your hands, mix well; form into 2 equal patties, about ½-inch thick.

  3. Cook sausage patties

    Cook sausage patties

    Wipe pan from buns clean, then return to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add sausage patties and sear until browned on bottom, 2-3 minutes. Flip, cover pan, and reduce heat to medium. Sear until cooked through and no longer pink, 2-3 minutes more. Transfer to a plate and cover with foil to keep warm, reserving pan for Step 5.

  4. Make salad

    Make salad

    While sausage cooks, in a large bowl, whisk together juice of ½ lemon (save remainder to brighten a glass of water), 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Pat arugula dry with paper towel and add to bowl with dressing, waiting to toss until ready to serve.

  5. Scramble eggs

    Scramble eggs

    Wipe pan from sausage patties clean, then place pan over medium heat and add butter. When butter is foamy, pour in eggs. Cook, without stirring, until eggs begin to set around the edges of pan, about 30 seconds. Using a spatula, gently drag eggs across the pan to form large, soft curds. Cook, stirring, until eggs are set, 1-2 minutes. Remove pan from heat and stir in Cheddar to melt.

  6. Plate sandwiches

    Plate sandwiches

    Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Layer bun bottoms with sliced avocado, sausage patties, and scrambled eggs. Drizzle over hot sauce, if desired. Toss arugula salad and add a handful to sausage, egg, and Cheddar sandwiches, then serve remaining salad alongside. Finish with bun tops and enjoy!

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