Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices thick-cut bacon
- 2 breakfast sausage patties (about 3 oz / 85 g each)
- 2 large eggs
- 2 sandwich buns (brioche-style preferred)
- 2 slices American cheese
- 2 tablespoons mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon unsalted butter (for toasting)
- 1 teaspoon neutral oil (for eggs)
- 1 tablespoon water (for steaming/melting)
- Fine salt, to taste
Do This
- 1. Bake bacon at 400°F (205°C) for 18–22 minutes until deeply crisp; drain.
- 2. Stir mayo + black pepper + garlic powder; set aside.
- 3. Cook sausage patties in a skillet over medium heat (325–350°F surface temp) for 4–5 minutes per side to 160°F (71°C).
- 4. In the same skillet, fry eggs in a little oil; cover 60–90 seconds for set whites and runny-to-jammy yolks.
- 5. Toast buns cut-side down in butter for 2–3 minutes until golden.
- 6. Assemble: bottom bun + peppery mayo + sausage + cheese + egg + 4 bacon slices + top bun (add more mayo if you like).
Why You’ll Love This Recipe
- It nails the signature “meaty morning tower” vibe with sausage, double bacon, cheese, and egg.
- Peppery mayo adds the exact kind of rich, punchy bite that keeps the sandwich from tasting flat.
- Easy home-cook methods: oven bacon (hands-off) plus one skillet for everything else.
- Built for maximum melt: warm sausage, steamy egg, and American cheese that actually gets gooey.
Grocery List
- Produce: none (optional: chives or parsley for garnish)
- Dairy: American cheese slices (2), unsalted butter (1 tablespoon)
- Meat: thick-cut bacon (8 slices), breakfast sausage patties (2 patties, about 3 oz / 85 g each)
- Bakery: sandwich buns (2), brioche-style preferred
- Pantry: mayonnaise, black pepper, garlic powder, neutral oil, fine salt
Full Ingredients
For the Peppery Mayo
- 2 tablespoons mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1 pinch fine salt (optional, to taste)
For the Bacon
- 8 slices thick-cut bacon (about 10–12 oz / 280–340 g total)
For the Sandwich
- 2 breakfast sausage patties (about 3 oz / 85 g each)
- 2 slices American cheese
- 2 large eggs
- 1 teaspoon neutral oil (canola, avocado, or vegetable), for frying eggs
- 1 tablespoon water, for steaming the eggs (helps set whites and melt cheese nearby)
- 2 sandwich buns (brioche-style preferred)
- 1 tablespoon unsalted butter, for toasting buns
- Fine salt, to taste (for eggs)
Step-by-Step Instructions
Step 1: Bake the thick-cut bacon
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil for easy cleanup, then set a wire rack on top if you have one (this helps the bacon crisp evenly). Lay out 8 slices thick-cut bacon in a single layer.
Bake for 18–22 minutes, depending on thickness and how crisp you like it. You’re looking for deeply browned edges and enough structure to hold up in a stacked sandwich. Transfer bacon to a paper towel-lined plate to drain.
Step 2: Mix the peppery mayo
In a small bowl, stir together 2 tablespoons mayonnaise, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon garlic powder. Taste and add a small pinch of salt if desired.
Set aside at room temperature while you cook the rest so it spreads easily.
Step 3: Cook the sausage patties until juicy and fully done
Heat a large nonstick or cast-iron skillet over medium heat for 2 minutes (aim for roughly 325–350°F surface temperature if using an infrared thermometer).
Add the 2 sausage patties. Cook for 4–5 minutes per side, adjusting heat as needed so they brown without burning. The patties are done when the internal temperature reaches 160°F (71°C).
Move patties to a plate and keep warm. Carefully pour off excess grease if needed, leaving a thin film for flavor (or add a small splash of water and wipe if your skillet is overly greasy).
Step 4: Fry the eggs (set whites, tender yolks)
Return the skillet to medium-low heat. Add 1 teaspoon neutral oil. Crack in 2 large eggs (cook in batches if your skillet is small).
Season each egg with a light pinch of fine salt. Cook for 60–90 seconds until the whites are mostly set around the edges. Add 1 tablespoon water to the skillet (away from the eggs), cover with a lid, and steam for 45–75 seconds until the whites are fully set and the yolks are still slightly soft (or steam longer for firmer yolks).
Transfer eggs to a plate.
Step 5: Toast the buns for a sturdy, golden base
Split 2 buns. Wipe the skillet clean if necessary, then melt 1 tablespoon unsalted butter over medium heat.
Toast the buns cut-side down for 2–3 minutes, pressing gently, until golden and crisp at the edges. A toasted bun helps the sandwich hold up under the bacon and mayo.
Step 6: Melt the cheese onto the sausage (fast and gooey)
Place the cooked sausage patties back into the warm skillet over low heat. Top each patty with 1 slice American cheese. Add 1 tablespoon water to the skillet (off to the side), cover, and steam for 20–30 seconds until the cheese is melted and glossy.
Step 7: Assemble the Breakfast Baconator-style stack
Spread about 1 tablespoon peppery mayo on each bottom bun (use more if you want it closer to the original “slathered” feel). Add:
- Cheesy sausage patty
- 1 fried egg
- 4 slices thick-cut bacon (stacked high)
Spread a thin swipe of peppery mayo on the top bun if you like, then cap the sandwich. Let it sit for 1 minute before eating so the heat melds everything together.
Pro Tips
- For maximum “drive-thru” melt: keep the sausage and eggs hot and assemble immediately; American cheese melts best while everything is steaming.
- Control grease without losing flavor: drain bacon well and pour off excess sausage fat so the bun doesn’t get soggy.
- Make the bacon extra crisp (better structure): use a wire rack and bake until the fat is rendered and edges are deeply browned.
- Prefer a firmer egg like fast-food style? Steam the eggs covered for 90–120 seconds so the yolks set more.
- Season with intention: the peppery mayo brings a lot of punch; go light on egg salt at first.
Variations
- Spicy Peppery Mayo: add 1/2 teaspoon hot sauce or 1/8 teaspoon cayenne to the mayo.
- Maple Bacon Twist: brush baked bacon with 1 tablespoon maple syrup during the last 3 minutes of baking for a sweet-salty hit.
- Double-Cheese Version: add an extra 1 slice American cheese directly on top of the egg before the bacon goes on.
Storage & Make-Ahead
This sandwich is best eaten right after assembling (it’s all about crisp bacon, hot egg, and melty cheese). If you want to prep ahead, bake the bacon up to 3 days in advance and refrigerate it in an airtight container. Re-crisp on a sheet pan at 375°F (190°C) for 5–7 minutes or in a skillet over medium heat for 2–3 minutes. Mix the peppery mayo up to 5 days ahead and refrigerate. Cook sausage patties ahead if needed; cool, refrigerate up to 3 days, and reheat to 165°F (74°C) before assembling. Fry eggs fresh for the best texture.
Nutrition (per serving)
Approximate, will vary by brand and bun size. Per 1 sandwich: Calories: 920; Protein: 36 g; Fat: 70 g; Saturated Fat: 25 g; Carbohydrates: 38 g; Fiber: 2 g; Sugars: 7 g; Sodium: 1750 mg.
