Sonic Breakfast Toaster Copycat with Eggs, Sausage, and Cheese

Why You’ll Love This Recipe

• Classic drive-in flavor at home: buttery Texas toast, melty American cheese, and fluffy eggs.
• Faster than the drive-thru on busy mornings and easy to scale for a crowd.
• Pressing the sandwich delivers shatter-crisp edges with a soft, melty middle.
• Customizable: choose sausage or bacon and add heat or herbs as you like.

Grocery List

• Produce: Chives or green onions (optional), pickled or fresh jalapeños (optional)
• Dairy: Large eggs, American cheese, unsalted butter, whole milk
• Pantry: Texas toast, breakfast sausage patties or bacon, kosher salt, black pepper, neutral oil, hot sauce or ketchup (optional)

Full Ingredients

Bread & Cheese

• 8 slices Texas toast (thick-cut, about 3/4–1 inch)
• 4–8 slices American cheese (1–2 per sandwich; classic uses 2 for extra gooey melt)
• 4 tbsp unsalted butter, softened (for the bread)

Eggs

• 8 large eggs
• 1/4 cup whole milk
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter (for scrambling)

Meat (Choose One)

• 4 breakfast sausage patties (2 oz each), plus 1 tsp neutral oil for the pan
• OR 8 slices thick-cut bacon

Optional Add-Ons

• Chopped chives or green onions, for garnish
• Pickled or fresh jalapeño rings
• Hot sauce or ketchup, for serving

Step-by-Step Instructions

Step 1: Preheat the griddle or skillet

Heat an electric griddle to 350°F. If using skillets, set one heavy skillet over medium heat for the meat and another nonstick skillet over medium-low for the eggs. Line a plate with paper towels for draining meat.

Step 2: Cook the sausage or bacon

For sausage: Lightly oil the hot pan. Sear patties 3–4 minutes per side until browned and an instant-read thermometer reads 160°F. For bacon: Cook 5–7 minutes, turning as needed, until crisp. Transfer to the lined plate to drain and keep warm.

Step 3: Whisk the eggs until airy

In a medium bowl, vigorously whisk the eggs, milk, salt, and pepper for 30–45 seconds until the mixture is fully combined, slightly pale, and foamy. Incorporating air helps create fluffy, tender curds.

Step 4: Soft-scramble the eggs

In a nonstick skillet over medium-low heat, melt 1 tbsp butter. Pour in the eggs and let sit 10–15 seconds. Using a silicone spatula, push from the edges toward the center, creating large soft curds. Cook 2–3 minutes, stirring gently, until just set and still glossy. Remove from the heat so they stay creamy and do not overcook.

Step 5: Butter the Texas toast

Spread about 1/2 tbsp softened butter over one side of each slice (this will be the outside). You will use 4 tbsp total for all 8 slices. The buttered sides will crisp beautifully on the griddle.

Step 6: Build the sandwiches and start the melt

Place 4 bread slices buttered-side down on the griddle or a large skillet over medium heat. Top each with 1 slice American cheese, one-quarter of the scrambled eggs, and the cooked sausage patty or two bacon slices. Add a second slice of American cheese if you like it extra melty, then cap with the remaining bread slices, buttered-side up.

Step 7: Press, crisp, and serve

Use a panini press or place a heavy skillet on top as a weight. Cook 2–3 minutes per side, pressing gently, until the bread is deep golden, edges are crisp, and the cheese is fully melted. Rest 1 minute to set, then slice diagonally. Serve hot with hot sauce or ketchup. For holding, keep sandwiches on a wire rack in a 200°F oven up to 30 minutes.

Pro Tips

• Keep the eggs slightly underdone; they finish cooking inside the hot sandwich and stay creamy.
• Butter goes on the outsides only—this maximizes crispness and prevents soggy interiors.
• Start with a slice of cheese under the eggs to act as “glue,” then another on top for even melt.
• Press gently—enough to encourage contact and melt, not so hard that the filling squeezes out.
• Toast on a griddle or two pans at once to build four sandwiches quickly and evenly.

Variations

• Bacon Classic: Swap sausage for 2 slices crisp bacon per sandwich; add a thin swipe of maple syrup for a sweet-salty twist.
• Spicy Southwest: Use pepper jack instead of American, add jalapeño rings, and finish with a dash of hot sauce.
• Hash Brown Stack: Slip a thin, crispy hash brown patty on top of the eggs for extra crunch and heartiness.

Storage & Make-Ahead

Best fresh, but you can component-prep. Cook sausage or bacon up to 3 days ahead; refrigerate and reheat before assembling. Whisk eggs up to 24 hours ahead and store covered; scramble just before assembly. To hold finished sandwiches short-term, keep on a wire rack in a 200°F oven up to 30 minutes. For reheating, wrap in foil and warm at 350°F for 10–12 minutes (refrigerated) or 20–25 minutes (frozen). For faster results from frozen, microwave 60–90 seconds to thaw, then crisp in a skillet or air fryer at 350°F for 2–3 minutes per side.

Nutrition (per serving)

Approximate values will vary by bread and meat brand. Sausage version (2 cheese slices): about 760–820 calories; 34–38 g protein; 41–45 g carbohydrates; 43–48 g fat; 1,350–1,650 mg sodium. Bacon version (2 bacon slices, 2 cheese slices): about 650–710 calories; 31–35 g protein; 41–45 g carbohydrates; 34–39 g fat; 1,250–1,550 mg sodium.