Table of Contents

Copycat Shake Shack Sausage Egg ‘N Cheese: The Ultimate Breakfast Sandwich

I remember the first time I bit into a Shake Shack Sausage Egg ‘N Cheese. It was a crisp autumn morning in New York City, the air buzzing with a pre-workday energy. The combination of the sweet and savory sausage, the perfectly cooked egg with its molten yolk, and that iconic cheese, all nestled in a soft potato bun – it was pure breakfast bliss. It was more than just a sandwich; it was a comforting, indulgent start to the day that I craved long after I left the city. Recreating that experience at home has been a personal mission, and I’m excited to share my perfected copycat recipe with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Yields: 4 sandwiches
Dietary Type: Not Gluten-Free

Ingredients

Sausage Mix

3 tablespoons maple syrup
1 tablespoon finely chopped fresh sage
2 garlic cloves, minced
2 teaspoons kosher salt
½ teaspoon sweet paprika
¼ teaspoon onion powder
⅛ teaspoon ground cayenne pepper
⅛ teaspoon fresh ground black pepper
1 ½ lbs ground pork
3 tablespoons vegetable oil

Egg Sandwiches

4 large eggs
4 slices American cheese
4 hamburger buns (potato, ideally)

Equipment Needed

Medium bowl
Zip-top bag or container with lid
Large cast-iron pan or griddle
Spatula (thin, if possible)
Paper towels
Baking sheet or pot lid (large enough to cover eggs)

Instructions

First, prepare the sausage. Chop the fresh sage and mince the garlic cloves. A microplane can be used for the garlic if preferred. In a medium bowl, combine the maple syrup, sage, garlic, 1 teaspoon kosher salt, paprika, onion powder, cayenne pepper, and black pepper.
Add the ground pork to the bowl with the spice mixture. Gently mix with your hands until thoroughly combined. Be careful not to overmix, as this can make the sausage tough.
Transfer the sausage mixture to a zip-top bag, pressing out any excess air, or a non-reactive container with a cover. Refrigerate for a minimum of 2 hours, or up to 2 days. This allows the flavors to meld and develop.
When ready to cook, remove the sausage from the refrigerator. Using your hands, form the sausage mixture into four 5-inch patties, approximately ⅓-inch thick.
Heat a large cast-iron pan or griddle over medium-high heat until very hot. This should take about 6 to 7 minutes. A well-heated pan is crucial for achieving that signature crispness on the sausage.
Grease the hot skillet with 1 tablespoon of vegetable oil. Ensure the entire surface is lightly coated to prevent sticking.
Carefully add the sausage patties to the hot skillet, gently pressing down on them with a spatula. This ensures good contact with the pan for even browning. Cook, undisturbed, until the bottom of the sausage is dark brown and crisp, about 2 to 3 minutes. Resist the urge to move them around during this stage.
Flip the patties, using the spatula to “smash” them lightly again. Cook until the sausage is dark golden brown on the other side and fully cooked through, an additional 2 to 3 minutes. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
Transfer the cooked sausage patties to a plate and cover them to keep warm while you prepare the eggs.
Remove the skillet from the heat. Using paper towels, carefully wipe any excess oil or sausage bits from the skillet. If the skillet is smoking hot, allow it to cool slightly before proceeding.
Replace the skillet on the heat, over medium heat. Add the remaining 2 tablespoons of vegetable oil and sprinkle with the remaining teaspoon of kosher salt.
Gently crack the eggs into a bowl, being careful not to break the yolks. This makes it easier to pour them into the skillet individually.
Lower the bowl with the eggs close to the skillet. Carefully pour the eggs, one at a time, into the skillet, trying to space them out evenly.
Cook the eggs until they are just set on the bottom, about 1 to 2 minutes. The whites should be opaque, but the yolks should still be runny.
Using a thin spatula (you may need to use the spatula to slice the egg whites between the eggs to separate them), carefully flip each egg. Top each egg with a slice of American cheese.
Cover the skillet with a baking sheet or pot lid large enough to cover the eggs. Continue to cook until the cheese has melted and the yolks are still runny, or cooked to your preference, an additional 1 to 2 minutes. The steam trapped under the lid will help the cheese melt quickly and evenly.
While the eggs are cooking, split and toast the hamburger buns.
Once the cheese is melted and the eggs are cooked to your liking, remove the skillet from the heat. Dividing evenly, layer the toasted buns with the cheesy eggs, and top each with a sausage patty.
Top each sandwich with the bun tops and serve immediately. Enjoy the taste of a classic breakfast sandwich right in your own kitchen!

Expert Tips & Tricks

For an even richer sausage flavor, consider adding a pinch of smoked paprika to the spice blend.
If you don’t have a cast-iron skillet, a heavy-bottomed stainless steel pan will also work well.
To prevent the sausage from shrinking too much during cooking, make sure the pan is very hot before adding the patties.
For perfectly round eggs, you can use egg rings in the skillet.
If you prefer a less runny yolk, cook the eggs for a longer period of time under the lid. Just be careful not to overcook them and dry them out.
For a little kick, add a dash of your favorite hot sauce to the egg before topping with cheese.

Serving & Storage Suggestions

Serve the Sausage Egg ‘N Cheese sandwiches immediately while the sausage is hot, the cheese is melted, and the egg yolks are runny. If you have any leftover sausage patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before adding them to a fresh sandwich. It is not recommended to store the fully assembled sandwich, as the bread will become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	962.3 kcal	N/A
Calories from Fat	602 g	63%
Total Fat	67 g	103%
Saturated Fat	25.5 g	127%
Cholesterol	345 mg	115%
Sodium	2086.3 mg	86%
Total Carbohydrate	37.6 g	12%
Dietary Fiber	1.3 g	5%
Sugars	12 g	48%
Protein	50.5 g	101%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a spicier kick, add a pinch of red pepper flakes to the sausage mixture.
Experiment with different types of cheese, such as cheddar, provolone, or pepper jack.
Use English muffins or bagels instead of potato buns for a different texture.
Add some sauteed onions and peppers to the skillet before cooking the eggs for extra flavor.
If you’re watching your sodium intake, use low-sodium sausage and reduce the amount of salt added to the egg.
For a leaner option, use ground turkey or chicken sausage instead of pork sausage.

FAQs (Frequently Asked Questions)

Q: Can I make the sausage patties ahead of time?
A: Yes, you can form the sausage patties and store them in the refrigerator for up to 24 hours before cooking. This is a great way to save time in the morning.

Q: Can I freeze the cooked sausage patties?
A: Yes, cooked sausage patties can be frozen. Allow them to cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

Q: What if I don’t have a cast-iron skillet?
A: A heavy-bottomed stainless steel pan will also work well. The key is to use a pan that distributes heat evenly.

Q: How do I keep the egg yolks runny?
A: The key is to cook the eggs over medium heat and cover the skillet with a lid. This traps the steam and helps the cheese melt quickly without overcooking the yolks.

Q: Can I use pre-made sausage patties?
A: While you can use pre-made patties, the flavor and texture won’t be quite the same as homemade. The blend of herbs and spices in this recipe is what makes the sausage so delicious.

Final Thoughts

Now it’s your turn to create this iconic breakfast sandwich in your own kitchen! The combination of sweet and savory sausage, perfectly cooked eggs, and melted cheese is a truly unforgettable experience. Don’t be afraid to experiment with variations and substitutions to make it your own. I’m confident that once you try this recipe, you’ll never look at a breakfast sandwich the same way again. I would love to hear your experience, so feel free to share your feedback and photos. And if you’re looking for the perfect beverage to pair with your Sausage Egg ‘N Cheese, I recommend a cup of freshly brewed coffee or a glass of chilled orange juice. Enjoy!

Copycat Shake Shack Sausage Egg ‘N Cheese Recipe