Fluffy Steamed Egg Patty Breakfast Sandwich
This fluffy steamed egg patty breakfast sandwich is made with custardy baked eggs, savory sausage, melty cheddar, and spicy harissa mayo for the ultimate make-ahead breakfast sandwich.
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This fluffy steamed egg patty breakfast sandwich is a hearty, make-ahead breakfast sandwich recipe made with soft steamed eggs, savory sausage, melty cheddar cheese, and spicy harissa mayo layered on a toasted brioche bun. The eggs are baked gently in a water bath for an ultra fluffy, custardy texture that feels elevated while still being easy enough for busy mornings. These sandwiches are ideal for meal prep breakfasts, weekend brunches, or grab-and-go weekday meals. If you loved this recipe, try making my egg, cheese and crispy prosciutto breakfast sandwich or this delightful BEC scallion pancake breakfast sandwich.
Why You’ll Love This Recipe
- Meal-prep friendly – The egg patties can be made ahead of time and reheated for easy breakfasts throughout the week.
- Fluffy texture – Baking the eggs in a water bath creates soft, custardy eggs that stay tender instead of rubbery.
- Customizable – Easily swap the protein, cheese, bread, or sauce based on what you have on hand.
What Does a Water Bath Do?
This French technique, also called a “bain marie,” is the method of setting what needs to cook into a pan of hot water before it goes in the oven. This protects the mixture so it slowly cooks at an even temperature. Using a water bath keeps eggs in custard mixtures like this one from turning rubbery and results in a velvety texture. It’s frequently used for custards like creme brûlée or pot de creme. Use hot water not warm water so it keeps a more even temperature.
Key Ingredients in This Recipe
- Eggs – Beating whole eggs until they fall like ribbons from the whisk makes for the best texture eggs.
- Half and half – Combining half and half into the eggs makes for a rich and custardy texture when they are baked. If you prefer a little less rich and more egg tasting mixture, swap with whole milk.
- Cheese – I melt slices of sharp Cheddar cheese over the egg patties.
- Buns – Eggy buns like brioche or challah are a great texture for these egg sandwiches. Toast them in the broiler as the cheese melts over the eggs for easy assembly.
- Harissa – Harissa is a North African spice paste, specifically from Tunisia, made from red chilies, garlic, oil, vinegar or lemon and aromatic spices like cumin, coriander and caraway. This spicy and smokey condiment is combined with mayonnaise for a flavorful spread.
- Breakfast sausage – This raw pork sausage is seasoned with black pepper, sage and maple. Look for the kind that is sold as ground meat or patties rather than shaped sausage links. If you can only find links, remove the casings and shape the meat into patties.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Whisk the eggs thoroughly until completely smooth before baking. This helps incorporate air into the eggs and creates the light, fluffy texture that makes these steamed egg patties so good.
Swaps and Substitutions
- Breakfast sausage: Swap with bacon, turkey sausage, Canadian bacon, or taylor ham.
- Cheddar cheese: Use American cheese, Swiss, pepper jack, or provolone instead.
- Brioche buns: Replace with English muffins, bagels, sandwich rolls, or sourdough bread.
- Harissa mayo: Substitute with chipotle mayo, sriracha mayo, hot sauce, or plain mayonnaise.
- Egg mixture: Add chopped chives, caramelized onions, scallions, spinach, or roasted peppers for extra flavor.
How to Make a Steamed Egg Patty Breakfast Sandwich (Step-by-Step)
Heat oven to 300ºF (150ºC). Set a rack in the middle of the oven and coat an 8” x 8” (20cm x 20cm) pan with butter. Line the pan with parchment paper and butter once more. Add the eggs to a medium mixing bowl and whisk well until the eggs fall like ribbons from the whisk. Add the half and half, chives and season with salt. Pour the egg mixture into the greased pan.
Set the pan with the eggs into a larger 9”x11” (23cm x 29cm) baking pan. Boil water and pour into the larger bottom pan then carefully transfer to the oven. Bake until the eggs are just set, about 30 minutes.
Use towels or oven mitts to transfer the dish out of the water bath and onto a cooling rack and let cool slightly, about 5 minutes.
Carefully run a knife around the edges of the pan and lift out of the pan onto a cutting board. Cut the eggs into 4 equal squares.
Divide the breakfast sausage into 4 equal portions and shape them into patties just larger than the buns. Heat a large cast iron pan over medium-high heat. Add the sausage patties and press down with a metal spatula so they are thin and smashed. Cook until golden brown, about 2 minutes. Flip using a spatula and continue to cook until just cooked through and browned on the other side, about an additional 2 minutes.
In a small bowl stir together the mayonnaise and harissa until combined.
Turn the oven to broil on high. Top each egg piece with a slice of cheese and transfer to one side of a baking sheet. Arrange the buns on the other side of the baking sheet. Broil until the cheese has melted and the buns are toasted, about 1 minute.
Spread harissa mayonnaise on the bottom bun. Top with a sausage patty followed by the egg with the melted cheese. Close each sandwich and serve hot.
How to Make Steamed Egg Patties Ahead of Time
This method is a great way to pre-cook eggs for a quick assembly on busy mornings or to serve a crowd. Make the soufflé eggs up to three days ahead of time and stored refrigerated in an airtight container then cut into squares when ready to serve. Simply top with the cheese and broil until the cheese has melted and the eggs are warmed through.
How to Serve Fluffy Steamed Egg Patty Breakfast Sandwiches
- Classic breakfast: Serve with hash browns, breakfast potatoes, or fresh fruit.
- Brunch spread: Pair with a simple green salad or citrus salad for brunch.
- Extra spicy: Add chili crisp, hot sauce, or additional harissa mayo before serving.
- Grab-and-go breakfast: Wrap the sandwiches individually in parchment paper or foil for easy weekday breakfasts.
How to Store Fluffy Steamed Egg Patty Breakfast Sandwiches
- Refrigerate egg patties: Store cooked egg patties in an airtight container in the refrigerator for up to 3 days.
- Store assembled sandwiches: Wrap assembled sandwiches tightly and refrigerate for up to 2 days.
- Freeze breakfast sandwiches: Wrap sandwiches individually in foil and freeze for up to 1 month.
- Reheat: Warm in a 350°F oven, air fryer, or microwave until heated through.
FAQ – Frequently Asked Questions
What does a water bath or “bain marie” do?
The water bath ensures gentle, even cooking—yielding a custardy, soufflé-like texture without scrambling the eggs.
Can I make the eggs ahead of time?
Yes! The eggs can be prepared in advance via steaming, then refrigerated and quickly assembled into sandwiches later, perfect for meal prep.
Are there variations on this recipe?
Absolutely! You can customize the sandwich with different fillings like deli cheese, spicy mayo, bacon instead of breakfast sausage, or your own favorites (ham, veggies, herbs).
What can this sandwich be served on?
Brioche buns are recommended, but English muffins, bagels, kaiser rolls, bagels or pretzel buns can all be substituted depending on your preference.
Why are my eggs still liquid after 30 minutes in the oven water bath?
If your eggs are undercooked after 30 minutes, the most likely issue is that the oven heat isn’t staying high enough to keep the water steaming consistently. Steam is what cooks the eggs through in this recipe. To fix this, try covering the pan tightly with foil to trap the steam, and if the eggs still aren’t set, add another 10 minutes to the cook time, checking occasionally. Every oven holds heat a little differently, so slight adjustments may be needed.
Other Recipes to Try
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Fluffy Steamed Egg Patty Breakfast Sandwich
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Ingredients:
- Unsalted butter, as needed, for the pan
- 8 large eggs
- ½ cup half and half
- 2 tablespoons chopped chives
- Kosher salt, as needed
- 1 pound breakfast sausage
- ¼ cup mayonnaise
- 2 tablespoons harissa
- 4 slices deli-sliced sharp Cheddar cheese
- 4 brioche buns, split widthwise
Instructions:
- Heat oven to 300ºF (150ºC). Set a rack in the middle of the oven and coat an 8” x 8” (20cm x 20cm) pan with butter. Line the pan with parchment paper and butter once more.
- Add the eggs to a medium mixing bowl and whisk well until the eggs fall like ribbons from the whisk. Add the half and half, chives and season with salt. Pour the egg mixture into the greased pan.
- Set the pan with the eggs into a larger 9”x11” (23cm x 29cm) baking pan. Boil water and pour into the larger bottom pan then carefully transfer to the oven. Bake until the eggs are just set, about 30 minutes.
- Use towels or oven mitts to transfer the dish out of the water bath and onto a cooling rack and let cool slightly, about 5 minutes.
- Carefully run a knife around the edges of the pan and lift out of the pan onto a cutting board. Cut the eggs into 4 equal squares.
- Divide the breakfast sausage into 4 equal portions and shape them into patties just larger than the buns. Heat a large cast iron pan over medium-high heat. Add the sausage patties and press down with a metal spatula so they are thin and smashed. Cook until golden brown, about 2 minutes. Flip using a spatula and continue to cook until just cooked through and browned on the other side, about an additional 2 minutes.
- In a small bowl stir together the mayonnaise and harissa until combined.
- Turn the oven to broil on high. Top each egg piece with a slice of cheese and transfer to one side of a baking sheet. Arrange the buns on the other side of the baking sheet. Broil until the cheese has melted and the buns are toasted, about 1 minute.
- Spread harissa mayonnaise on the bottom bun. Top with a sausage patty followed by the egg with the melted cheese. Close each sandwich and serve hot.
Watch this Recipe
Notes:
Whisk the eggs thoroughly until completely smooth before baking. This helps incorporate air into the eggs and creates the light, fluffy texture that makes these steamed egg patties so goods.
Nutrition:
Calories: 1089kcal | Carbohydrates: 43g | Protein: 46g | Fat: 81g | Saturated Fat: 33g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 597mg | Sodium: 1623mg | Potassium: 499mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1797IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 4mg
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This recipe was so easy and so tasty! We had two decadent sandwiches on the weekend, and saved the other half of the eggs for a no carb weekday egg bite! Definitely add this to your recipe queue!
Thank you so much for sharing Shannon! I am so glad you enjoyed!!
I gave this one a test run today as I create menus for a holiday season guest. They are fluffy and super easy! The substitutions I made were green onions for the chives, corn tortillas instead of buns, tukey sausage crumbles (thanks Jimmy Dean), and salsa instead of mayo-harissa sauce. This will be on my table for my guest later this week for sure! Thanks again, Kylie!
I followed the recipe as written and my eggs did not turn out well. The eggs were completely liquid at 30 minutes. After extending the bake time 15 minutes half of the pan was liquid and the other half was over cooked. You would be better off going to McDonalds than attempting this “recipe.” What a waste of eggs…
I’m sorry to hear the recipe did not turn out well. Did you add boiling water to the larger pan? If the water is not boiling it can affect the bake time since it takes time to heat. I also always recommend using an oven thermometer to ensure the oven is the accurate temperature which can effect the bake time/ evenness.
This was fantastic every time I made it
So happy to hear it Devon! Thank you for sharing!
I wanted to like this so much. Added rolling boil water to the lower pan as instructed and the eggs were still liquid after 30 minutes. What a waste.
I’m so sorry this recipe didn’t turn out for you—I know how frustrating it is to put in the effort and not get the results you expected. Since you started with boiling water, my guess is that the oven didn’t stay hot enough to keep the water steaming consistently, which is key for cooking the eggs through. Next time, I recommend covering the pan tightly with foil to trap the steam and, if needed, adding an extra 10 minutes to the cook time, checking occasionally. I’ll be updating the recipe with more troubleshooting tips to help make this clearer for future readers. Thank you so much for your feedback—it’s incredibly helpful!
This recipe turned out good with a few tweaks! Read through the comments where folks were saying that their eggs were still quite liquid. I’m at a higher altitude, so I increased my temp to 320F, covered the top with halfway through cooking, as suggested, and cooked it for 15 mins longer. Worked like a charm!
Glad that worked for you! Thank you for sharing!