Hot Sausage, Egg & Fontina Breakfast Sandwich

This is an elevated twist on a classic breakfast sandwich with hot sausage and fontina cheese.

The Deets

Indulge in my elevated twist on the beloved classic sausage, egg, and cheese breakfast sandwich! This gourmet creation features a delectable hot sausage patty, perfectly paired with rich fontina cheese, all nestled between two slices of a fluffy brioche bun. The secret to this sandwich lies in the addition of caramelized onions. Slowly cooked to a golden brown, they add a sweet and savory depth of flavor that takes this dish to the next level.

To enhance the experience further, I’ve spread a luscious sriracha mayo on the inside of the bun, providing a spicy kick that perfectly complements the creaminess of the cheese and the heartiness of the sausage. I use Kewpie sriracha mayo, but sometimes it’s hard to find so use anything of your choice! Each bite is a delightful explosion of flavors and textures, making it an ideal choice for a satisfying breakfast or a comforting brunch treat.

Whether you’re entertaining guests or simply treating yourself, this hot sausage and fontina egg sandwich is sure to impress. Don’t forget to check out the full recipe below. Enjoy your weekend and happy cooking! If you loved this breakfast sandy, check out more breakfast ideas here. Let me what you think in the comments!

• Breakfast

Hot Sausage, Egg & Fontina Breakfast Sandwich

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Ingredients

• ▢ 1 white or yellow onion
• ▢ Olive oil
• ▢ Salt
• ▢ Pepper
• ▢ A drizzle of balsamic glaze
• ▢ Brioche bun
• ▢ 1 hot Italian sausage
• ▢ 2 eggs
• ▢ Tbsp of butter
• ▢ A few slices of fontina cheese
• ▢ Arugula
• ▢ Sriracha
• ▢ Mayo I did kewpie bc its my favorite

Instructions 

• Using a mandolin if you have one, thinly slice onions and add to a large pan with olive oil, salt and pepper. Cook stirring often until the onions are browned and reduced in size, about 20-25 min. I like to add a drizzle of balsamic for added flavor and color.
• Remove casing from sausage and add to a pan. Break down with a wooden spoon and cook for about 5-8 min until browned and cooked through. Remove from pan and wipe out pan with paper towels.
• Melt butter in pan and whisk eggs in a small bowl. Pour eggs in pan in an even layer. Add sausage to the middle with a few slices of fontina and a scoop of caramelized onions. Once the egg has started to cook, fold egg over on each side. Cook for another min or so and then remove.
• Toast brioche and add sriracha mayo or whatever sauce you want. Add eggs, more caramelized onions and a small handful of arugula. That’s it! Enjoy!

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