Apple Maple Sausage Breakfast Sandwiches

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An English muffin, fried egg, melted cheese, and a homemade apple maple sausage patty make this autumn-inspired breakfast sandwich a great pairing with a hot cup of coffee and autumn’s crisp morning air!

Side view of two sausage and egg sandwiches with runny yolks.

Few things are as satisfying on a camping trip as a good breakfast sandwich. It has all the hit ingredients of an all-American breakfast, assembled together in a convenient grab-and-go package. Genius!

When it comes to breakfast sandwiches, you can get really creative. Lots of different toppings, lots of different sauces.

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But that’s all a bunch of extra work, which is not what we’re looking for on a camping trip.

For this sandwich, we wanted to avoid all the extra add-ons and instead make the flavors of the basic ingredients really pop. And the best place to add flavor is to make your own sausage patties.

Now, we’ve tried a few breakfast patty recipes online, and they all taste pretty much as good as the store-bought ones. Why stop there? If we’re putting in the effort to make our own sausage patties, they should taste 10x better than a store-bought one. (Otherwise, what’s the point?)

Michael is holding a mug of coffee in one hand and is holding a spatula to flip a sausage on a griddle with the other hand.

For our breakfast sausage recipe, we start with familiar sausage seasoning: fennel seeds, thyme, and sage. Then, we kick it up with smoked paprika and cinnamon, and a little maple syrup for sweetness.

And then the secret ingredient: shredded apples! When all these flavors are combined, you get a deep, robust flavor you won’t find anywhere else. The best part is you can/should make these at home ahead of time, so they’re ready to go first thing in the morning!

Now add these patties into the mix with a toasted, buttered English muffin, a perfectly fried egg, and melty Swiss cheese, and you’ve got the recipe for a show-stopper of a breakfast sandwich.

Why We Love These Apple Maple Sausages:
↠ Perfect grab-and-go camping breakfast
↠ A breakfast sausage patty to remember!
↠ The sweetness of maple syrup and spice of cinnamon are reminiscent of fall but perfect at any time of the year
↠ Make the sausage patties ahead of time at home for a quick and simple breakfast at camp

Two stacked breakfast sandwiches on a blue plate. A hand is picking one up.

Make at home steps

According to the USDA, ground pork should be used or frozen within two days of purchase. So, if you’re going on a weekend camping trip, make the patties on Friday and enjoy them either Saturday or Sunday morning.

Or, if you want to start prepping further ahead, make them and freeze them. When frozen, they’ll last up to two months. Let them defrost in your cooler and use them within a day or two of defrosting.

We like to preshape our patties by rolling them out to be roughly ¼” thick and 4 inches wide. The patties will shrink considerably when cooked (nearly by half), so you want to oversize them for the English muffins.

After forming the patties we set them on pre-cut parchment paper squares and store them in layers in a resealable container. This way, when at camp, you can transfer the patties using the parchment paper, eliminating the need to touch raw meat first thing in the morning.

Side view of a sausage and egg sandwich with a runny yolk.
Side view of two sausage and egg sandwiches with runny yolks.

Apple Sausage Breakfast Sandwich

These Apple Maple Sausage Breakfast Sandwiches are a great make ahead camping meal. Sweet and savory, these sausage patties are full of great flavor and SO easy to make at the campsite!
Author: Fresh Off The Grid
5 from 3 ratings
Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
8 sandwiches


  • 1 apple
  • 1 lemon
  • 1 pound ground pork
  • 1 tablespoon maple syrup
  • 1 teaspoon dried sage
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cinnamon

For the sandwiches:

  • 8 Swiss cheese slices
  • 8 English muffins
  • 8 eggs
  • Butter to serve


At Home:

  • Coarsely grate the apple on a box grater into a medium bowl. Add the juice of one lemon and enough cold water to cover. Set aside for 5 minutes, then drain and squeeze out the excess water.
  • Return the apple to the bowl and add the ground pork, maple syrup, spices, herbs, and salt. Mix well until everything is thoroughly combined. Divide the mix into 8 portions and form into thin discs about 1/4 inch thick and 4 inches wide. If making these ahead of time, store in an air-tight container between squares of parchment for up to two days.

At Camp:

  • Heat up a griddle and cook the sausages 2-3 minutes on each side, until browned and cooked through. While the sausages are cooking, cook the eggs to your preference and toast the English muffins. To assemble, butter the muffins, then add the sausage, an egg, and a slice of swiss. Enjoy!


Storage: Patties can be made at home before your trip. Store in an airtight container in your cooler at 40ºF or below for up to two days. Alternatively, you can freeze the sausages after forming for up to two months. Once they defrost in your cooler, cook them within one or two days.

Nutrition (Per Serving)

Calories: 547kcal | Carbohydrates: 29g | Protein: 28g | Fat: 36g | Sugar: 3g

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

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    1. Fresh Off The Grid says:

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