A simple sausage, egg and cheese sandwich is elevated with well-sourced and thoughtful ingredients in order to highlight every subtle nuance. The salty, fatty, crispy sausage patty coupled with the hot and gooey melted American cheese and the smashed, sunny fried egg oozing onto the plate from the back of the bun.

It's thought that the first breakfast sandwich appeared in 19th century East London and was sold to factory workers. This initial form of breakfast sandwich consisted of fried eggs, meat, and at times cheese, and it was served on a soft roll called a bap, according to Taste Atlas.

Before working their long shifts at the factory, workers had to have a quick and easy breakfast that would get them through their hours of toil. In the 1800's, British street vendors began selling “bap” sandwiches to these crowds, consisting of egg and meat on a soft roll - the predecessor of the bacon, egg, and cheese!

Per Sandwich: 350 calories; 8 g sat fat (40% DV); 760 mg sodium (33% DV); 2 g total sugars; 14 g protein (23% DV). 14 g Protein per sandwich. See nutrition information for total fat, saturated fat, cholesterol, and sodium content.

pork Fresh country sausage is also commonly known as breakfast sausage because people often serve it with breakfast. This meat is a popular type of American sausage made from pork and mild seasonings.

Breakfast sausage (or country sausage) is a type of fresh, typically pork sausage usually served at breakfast in the United States. In the United States, the predominant flavorings used for seasoning are black pepper and sage. There are also varieties seasoned with maple syrup or cayenne pepper.

Breakfast sandwiches are typically made using breakfast meats (generally cured meats such as sausages, patty sausages, bacon, country ham, scrapple, Spam, and pork roll), breads, eggs and cheese. These sandwiches were typically regional specialties until fast food restaurants began serving breakfast.

The sandwich is named after John Montagu, 4th Earl of Sandwich, an eighteenth-century English aristocrat. It is commonly said that Lord Sandwich, during long sessions of cribbage and other card games at public gambling houses, would order his valet to bring him salt beef between two pieces of toasted bread.

His nephew, Edward Bernays, inspired by his uncle's work was a founder of propaganda and public relations and is credited with the introduction of bacon and eggs into the American breakfast. In the 1920's Americans typically ate light breakfasts of coffee, orange juice, rolls.

Nowadays, there are numerous variations on this sandwich, but it is believed that one of the first egg sandwiches was made in the early 19th century in East London by street vendors who wanted to earn some money and feed the hungry factory workers in the process.

Nutrition Facts

With the most calories, total fat, saturated fat, and sodium, the Burger King Double Sausage, Egg & Cheese Biscuit is the unhealthiest fast-food breakfast sandwich on the list. Not to mention that it also has 2 grams of harmful trans fat.

What do we mean by, “processed meat”? AICR/WCRF expert report defines processed meat as “meat preserved by smoking, curing or salting, or addition of chemical preservatives.” Ham, bacon, pastrami, sausages, hot dogs and luncheon meats are all considered processed meat.

Breakfast sausage is ground and usually heavily seasoned with a blend of spices that includes some mixture of sage, thyme, salt, and pepper. The meat blend in link sausage is generally smoother, while patty sausage is less homogenous (though, to most taste buds, no less delicious).

Sausages provide high levels of Vitamin B-12 and Iron, both of which are essential for healthy red blood cells and haemoglobin production. On top of this, B-12 helps you metabolise both fats and protein! Each sausage provides around a third of your RDA.

There are three basic components to any sandwich: the bread, the filling, and the spread or accompaniment. Each part contributes to making a sandwich greater than the sum of its parts.