Breakfast Sandwich Wellington

Two sausage patties stacked with marble cheddar, burger sauce, and a whole raw egg baked inside flaky puff pastry until golden and set. Finished with everything bagel seasoning. Slice it open and the jammy egg center does the rest.

Course Breakfast

Cuisine American

Keyword breakfast sandwich wellington, breakfast wellington, egg in puff pastry basket, puff pastry breakfast sandwich, sausage egg puff pastry

Prep Time 15

Cook Time 30

Servings Wellingtons

Calories 998kcal

Author Chef Josh

Ingredients

2 sheets puff pastry thawed
4 breakfast sausage patties pork, beef, or your preference
2 large eggs raw (for inside)
4 slices marble cheddar
2 tablespoon burger sauce
1 egg beaten (for egg wash)
Everything bagel seasoning to coat
Salt and pepper

Instructions

Cook the Sausage: Cook sausage patties in a skillet over medium heat until browned and fully cooked through. Set aside to cool slightly.
Build the Base: Roll out puff pastry slightly if needed. Place one sausage patty in the center and layer with one slice of cheddar and a spoonful of burger sauce.
Add the Egg: Gently press a slight well into the top of the sauce layer to help contain the egg. Crack one raw egg directly into the well. Season lightly with salt and pepper. Work carefully here to keep everything centered and contained.
Finish the Stack: Lay a second slice of cheddar over the egg, then top with the second sausage patty. Press gently to stabilize.
Wrap: Bring the puff pastry up and over the stack, folding and sealing tightly on all sides. Take your time here, any gap will let the egg escape. Flip seam-side down onto a parchment-lined baking sheet.
Finish: Brush generously all over with egg wash. Coat the entire surface with everything bagel seasoning.
Bake: Bake at 350°F for 30 to 35 minutes until deeply golden and cooked through.
Rest and Serve: Rest for at least 5 to 10 minutes before slicing. This is the most important step. The egg finishes setting in the residual heat and the layers hold together cleanly when you cut.

Video

Notes

The sealing step is where most people run into trouble. The egg makes the stack slippery and the pastry wants to gap at the corners. Work slowly, use enough pastry to have real overlap at every seam, and pinch firmly. If a gap forms, press it closed with wet fingers before it goes in the oven.
On the egg: the goal is a set white and a jammy yolk. At 400°F for 25 to 30 minutes, that's exactly what you get if the Wellington is properly sealed and the stack is compact. A looser stack with too much sauce or a thin pastry seal will let steam escape and the egg can overcook. Keep the fillings controlled.
Burger sauce is worth making from scratch if you have 5 minutes. The version on this site is what I use here and it makes a real difference over store-bought. Just don't overdo the amount inside the Wellington... too much sauce and you'll get a soggy layer between the patties that works against the structure.
If you want to make these ahead, build and seal the Wellingtons the night before and refrigerate unbaked. Pull them out 15 minutes before baking and apply the egg wash and seasoning right before they go in. Do not freeze them unbaked with a raw egg inside.

Nutrition