Blueberry Muffin Breakfast Sandwich with Maple-Glazed Sausage and Bacon

I’ve actually been gatekeeping this one for a while — it’s one of those recipes I’ve kept to myself because I wanted to wait until I had my own site to share it. Now that I do, it feels like the perfect time to finally let you guys in on it and really walk you through all the details.

Blueberry muffins are one of those breakfast staples that never go out of style — soft, sweet, and loaded with bursts of juicy blueberries. But what if that muffin could do more than just sit next to your coffee? What if it became the main event? Everyone’s had the classic breakfast sandwich before — on a bagel, a biscuit, a bun, or toast. And don’t get me wrong, they all have their place. But it’s time to give breakfast something new to get excited about.

That’s where this comes in — the Blueberry Muffin Breakfast Sandwich. It’s sweet and savory in perfect harmony, stacked with a maple-glazed sausage patty, crispy bacon, and an over-medium egg sprinkled with chives and just a touch of hot sauce for balance. The warm maple syrup glaze ties everything together with that sticky, caramel-sweet finish, while the muffin has a soft, tender base that soaks in all those flavors perfectly.

You can use whatever kind of blueberry muffins you want for this recipe. I have a homemade recipe that works great for this sandwich — the tops have a nice sugary crunch that adds something special — but store-bought is totally fine too. There are plenty of good options out there, from classic muffin tops to ones with a streusel crumble. Once you’ve got the muffins you like, slice off the tops and pick whichever muffin top isn’t as round or domed — flip that one upside down and use it as your base. It helps the sandwich sit evenly as you stack the layers and keeps everything balanced.

For the sausage, I like using Jimmy Dean pork sausage that comes in a sleeve — that way, you can form your own patties to match the size of your blueberry muffins. If you’d rather keep it simple, pre-sized sausage patties (like Bob Evans) work just fine. The real trick, though, is the maple glaze. Drizzle maple syrup over the sausage and bacon right before flipping — that timing gives them a beautiful caramelized glaze without burning. Maple syrup has a high sugar content, so adding it too early can make the bacon or sausage burn before it cooks through. And as for the egg, I go with over-medium — you get that perfect mix of a soft yolk with both sides cooked, easy to handle, and just messy enough to make it worth it.

So yeah, maybe it’s time we make this a thing. Because once you take that first bite — the sweetness of the muffin, the salty bacon, the maple-kissed sausage, and that little kick of heat — you’ll start to wonder why this hasn’t been a breakfast or brunch classic all along.

Blueberry Muffin Breakfast Sandwich with Maple-Glazed Sausage and Bacon

Recipe by Caleb

5.0 from 1 vote

Course: Breakfast, Brunch, RecipesDifficulty: Beginner

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

US Metric

• 4 4 blueberry muffins (homemade or store-bought)

• 6 oz 170.1 g pork breakfast sausage (formed into two 2–3 oz patties)

• 2 large 2 eggs

• 2 slices 2 bacon, halved

• 1 tbsp 14.79 ml maple syrup (for glazing)

• 1 tsp 4.93 ml chives (chopped)

• Hot sauce (for drizzling)

• Oil (for frying)

• 2 2 Cocktail skewer

• 1 1 basting brush

Directions

• Slice each blueberry muffin horizontally, just below the muffin top, to separate the tops from the bases. Use only the tops for this recipe and set them aside.
• Shape your sausage into two (2–3 oz.) patties, roughly the same size as your muffin tops.
• Heat a skillet or grill pan over medium heat, lightly oil, then add both the sausage patties and bacon slices.
• Cook sausage for about 2-3 minutes per side, and until the bacon is nearly crispy. Just before flipping, use a basting brush and drizzle maple syrup over bacon and sausage so it caramelizes without burning — adding it too early can cause it to scorch. The sausage is done when it reaches an internal temperature of 160°F.
• In a clean pan, add oil and crack in your eggs. Cook over-medium: let one side set, then gently flip and cook for another minute or 2 until both sides are done but the yolk is still soft. Season lightly with salt and pepper.
• Take one of the muffin tops — whichever one isn’t as round or domed — and flip it upside down to use as the base.
• Add the maple-glazed sausage, then the over-easy egg. Drizzle with hot sauce and sprinkle with chopped chives. Add the bacon on top, then finish with the remaining muffin top.
• Give the sandwich a gentle but firm press to help everything settle together and hold its shape.
• Insert a cocktail skewer straight through the center to keep it stacked and secure. Serve immediately and enjoy!

Recipe Video

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