Perfect Sausage and Egg Breakfast Sandwiches in Cute Cast Iron Pan

A sausage and egg breakfast-sandwich In a Lodge cast iron pan

During a visit to Gettysburg, PA last summer, I stumbled upon the cutest little cast iron pan in the gift shop of the national park there. Upon closer inspection, I was delighted to find that it was a Lodge 3.5 inch pre-seasoned cast iron pan.

A wonderfully cute, Lodge Pre-Seasoned 3.5-Inch Cast Iron Skillet

I had to add that little pan to my collection of Lodge Cast Iron pans! For a few dollars at the gift shop check-out counter, I was allowed to take the pan home.

Egg Sandwiches in a Little Pan: A 3.5 Inch Pre-Seasoned Cast Iron Pan

If you’re rather, you can jump right to the recipe »

Admittedly, the pan is more of a novelty than a day-to-day cooking pan, but it still has real life uses. I’ve used the pan to make reasonably-sized home made peanut butter cups. More often, I use the pan to make breakfast sandwiches. My go-to sandwich is a sausage and reduced cholesterol egg mix and sausage breakfast. When I am really looking to turn it up a notch, I’ll slap a slice of cheese on top too. (And yes, that’s a pretty accurate reflection for how tame I live these days.)

The following photos show the step-by-step process, but I’ve added a little recipe at the bottom. To be clear, I don’t really have a recipe – I pretty much wing this every time. In my experience, it’s an easier dish to prepare.

A ready-made breakfast sausage warming in a 3.5″ Lodge cast iron pan
Egg-substitute and spices cooking in a 3.5″ Lodge cast iron pan

The Recipe: Sausage and Egg Breakfast Sandwiches in a Cast Iron Pan

This Recipe Feeds

One person a single breakfast sandwich.



  • Ready-made breakfast sausage patty
  • Egg-substitute (or 1-2 scrambled eggs)
  • Spices to taste (salt and pepper are a good place to start; Old Bay is a nice add-on)
  • Two slices of bread, a roll, or bun
  • A slide of your favor cheese

Prep Time

This recipe takes about 10-12 minutes to make.


  1. Place the little cast iron pan into the stove, turning the heat to the low-end of medium.
  2. Place the ready-made breakfast sausage into the pan.
  3. About about 3 minutes, flip the sausage over.
  4. While the sausage is warming in the pan, pop your choice of bread, roll, or bun into the toaster.
  5. When the bread, roll, or bun pops up in the toaster, pull it out, butter it if you’d like, and place it on a plate near the stove.
  6. Remove the sausage from the cooking pan and place it on one side of the toasted bread, roll, or bun.
  7. Drop a tiny amount of olive oil into the pan.
  8. Pour in the egg-substitute, filling just under half of the little pan.
  9. Sprinkle on your preferred spices.
  10. Once the egg-substitute (or scrambled eggs — probably just one) has risen and begins to look cooked and dry (versus uncooked and runny), flip them onto the other side.
  11. After another 1-2 minutes, turn off the heat, remove the egg-substitute from the pan and place it onto the sausage.
  12. Then add your slice of cheese on top of the egg-substitute so the heat will melt the cheese.

Want More Cast Iron?

Contains affiliate links.