Smoked Sausage and Bacon Breakfast Sandwiches
An easy and delicious smoked sausage and smoked bacon breakfast sandwich made with biscuits instead of muffins.
Servings: 4 servings
Ingredients
- 1 lb bulk breakfast pork sausage
- 4 slices thick cut bacon
- 4 eggs cooked over easy or fried
- 1 avocado sliced
- 4 buttermilk biscuits or English muffins
- Optional additions: sautéed spinach sliced tomato, sliced onions, cheese
Instructions
For the smoked sausage and smoked bacon:
- Preheat smoker to 225 degrees (we used apple wood) to form the bulk sausage into 4 equal size patties. Place the sausage patties and bacon on the smoker and cook for about one hour until the internal temperature of the sausage is 165 degrees, and the bacon is crispy.
For the sandwiches:
- Cook your eggs to your preferred method. I like over easy for the delicious flow of yolk that coats the biscuits the moment you break it.
- Slice open your biscuits and layer your sandwich with sautéed spinach (if you chose to go that route), a sausage patty, bacon, the egg, and some avocado slices.
Notes
If you want a hot sandwich heat up the broiler on your oven. Place your sandwich, open faced, on a cookie sheet and place under the broiler for a couple minutes, until everything is warmed.