Sausage Breakfast Sandwiches with Sriracha Honey Sauce

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These sweet & spicy breakfast sandwiches are the perfect in-hand meal to get your morning started off right.

Michael holding a plate of breakfast sandwiches in front of a campfire

Towards the end of the 2016 camping season, our paths crossed once again with our favorite brothers from Florida, Justin and Adam Fricke. The two were passing through New England as they wrapped up their 50 States in 1 Year project otherwise known as The Bro’d Trip. We pointed them in the direction of some free camping and drove out to spend a few nights camping with them.

Now, when we’re cooking breakfast for ourselves we fall into all sort of bad/lazy habits. (Bread and a few spoonfuls of peanut butter does not a breakfast make.)  But when we’re cooking for friends, we make sure to bring our A-game. After all, we run a camp cooking website and we’ve got a reputation to uphold. So we thought about what we could make that would both impress and scale well for a group? The answer: breakfast sandwiches.

Essentially it’s just an egg, sausage, and English muffin diner plate served all together in sandwich form. Depending on when people wake up, you can make them all at once or just one at a time. If people have particular dietary restrictions, breakfast sandwiches can be individually modified.  Plus, they’re served in-hand, so there are fewer dishes to clean up afterward.

For this breakfast sandwich, stuck with the basics for the most part: handmade sausage patty, fried eggs, and English muffins. But we went a little wild with the sauce, blending two of our favorite camping condiments: honey and sriracha. The end result was a sweet, spicy, and thoroughly delicious. The Fricke brothers were fans and so were we. After a breakfast like this, we just might need to start camping with friends more often.

A sausage egg and cheese breakfast sandwich on a plate

Why Breakfast Sandwiches Work For Camping

‣ Basic, nearly foolproof recipe can be easily be “winged” on location, or made at home ahead of time

‣ Great way to prepare breakfast for big or small groups of people

‣ Sandwiches can be made individually or in batches, depending on when people wake up

‣ Depending on dietary restriction, breakfast sandwiches can be modified individually

‣ Served in-hand so there are fewer dishes to clean up at the end

Mastering the Technique

‣ The patties will shrink during the cooking process as fat is rendered out, so if you are making them by hand, make sure to oversize them.

‣ To avoid having a runny yolk in the middle of your fried egg (totally a preference thing), wait until the whites are nearly set and then lightly scramble the yolk with a fork.  

Equipment Notes

‣ It is possible to make this meal using a single skillet, but it will take longer. Using two skillets at the same time is better. But if you really want to crank them out, there’s nothing better than a cast iron griddle. Place over a two-burner stove or directly over the fire and you’ve got a large cooking surface on which to work.

Eggs sausage patties and English muffins cooking on a campfire grill Michael cracking an egg onto a cast iron griddle on a campfire
A sausage egg and cheese breakfast sandwich on a plate

Sausage Egg & Cheese Breakfast Sandwiches with Sriracha Honey Sauce

Author: Fresh Off The Grid
4.67 from 15 votes
Print Pin Rate Save
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
6 sanwiches



  • 1 pound ground pork
  • 2 teaspoons dried herbs: thyme, rosemary, sage, etc
  • 1 teaspoon salt


  • ½ cup honey
  • 2 tablespoons Sriracha


  • 6 eggs
  • 6 slices cheese
  • 6 English muffins


  • PREP THE SAUSAGES: Mix the ground pork, herbs, and salt in a large bowl until thoroughly combined. Form into 6 equal sized patties, keeping in mind that they will shrink slightly while cooking.
  • PREP THE SAUCE: Combine the honey and sriracha in a small bowl and stir together. Set aside.
  • COOK: Heat a griddle or skillet over your campfire or stove top. Once hot, place the sausages on the surface and cook until browned, 2-3 minutes. Flip and cook the other side until browned, 2-3 minutes more. Meanwhile, cook the eggs as desired and toast the English muffins.
  • ASSEMBLE & SERVE: Spread the Sriracha honey sauce on the English muffins, then layer with a sausage patty, egg, and slice of cheese. Serve & enjoy!



Make the sausage patties and place in an air-tight container in your cooler. The morning you prepare the meal, begin at step 2.


This recipe could be made vegetarian by replacing the sausage patties with a vegetarian alternative


Cast iron griddle or skillet
Small bowl for mixing sauce
Optional: Plates for serving

Nutrition (Per Serving)

Calories: 600kcal
*Nutrition is an estimate based on information provided by a third-party nutrition calculator

Michael holding a plate of breakfast sandwiches in front of a campfire

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    1. Yeah, it’s super simple and combines two condiments we wouldn’t dream of going camping without!

  1. Can’t wait to try. Curious about how you store/clean your cooking griddle and fire grate when you’re traveling/living in a small vehicle?5 stars

  2. I cut a bell pepper into rings, throw on grill then crack egg in the ring. That way I’m not chasing the egg white all over the grill. And the pepper adds flavor.

    1. Excellent idea! I bet you could probably do that with a large Poblano or Anaheim pepper too if you wanted to add a little heat to your eggs. Thanks for sharing. We’ll have to try that out next time.

  3. I’ve made this more times than I care to admit. Honey + Sriracha is where it’s at! So good!5 stars

  4. I’m only a teen and I don’t make food myself very often but this was so simple and delicious5 stars

  5. This seems like such a great idea, I don’t know how I didn’t think about it before!

  6. Eleutheros says:

    Our cheese of choice was Havarti, it blended so well with all the flavors.
    After our camping trip, I made it at home and discovered that 1/2 teaspoon each of the classic combo, parsley, sage rosemary and thyme really perked up the pork. But, its the Sriracha honey sauce that really makes this simple breakfast sandwich amazing!
    I also found that making just five patties, or better yet four, increased the overall satisfaction level for a day away from the camp.
    This recipe is in my brain forever because its so simple and so delicious.5 stars

  7. What kind of cheese would you recommend? I’m living these recipes and see that halloumi is pretty popular in these. For sake of cutting down on my packing list, would a little slice work for the taste on these?

    1. We probably made these with cheddar (it’s been a little while so I can’t remember 100%!) A previous commenter suggested havarti, and we’ve read that jack or gruyere (or swiss) goes well with pork. I bet that halloumi would work well, too!

  8. Do you make the patties ahead of time or at the site? My family is camping in 11 days, and I am totally doing this.

    1. Hi Eryn! We’ve made these both at home and at the campsite, but they would definitely be easier to make at home! You can store the formed patties in a tupperware (maybe put a square of parchment between them to prevent sticking) and then stick that in the cooler. Hope you have a great trip! -Megan