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.
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
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.
The Recipe: Sausage and Egg Breakfast Sandwiches in a Cast Iron Pan
This Recipe Feeds
One person a single breakfast sandwich.
- Lodge Pre-Seasoned 3.5-Inch Cast Iron Skillet
- A small flipper or simple kitchen knife
- 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
This recipe takes about 10-12 minutes to make.
- Place the little cast iron pan into the stove, turning the heat to the low-end of medium.
- Place the ready-made breakfast sausage into the pan.
- About about 3 minutes, flip the sausage over.
- While the sausage is warming in the pan, pop your choice of bread, roll, or bun into the toaster.
- 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.
- Remove the sausage from the cooking pan and place it on one side of the toasted bread, roll, or bun.
- Drop a tiny amount of olive oil into the pan.
- Pour in the egg-substitute, filling just under half of the little pan.
- Sprinkle on your preferred spices.
- 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.
- After another 1-2 minutes, turn off the heat, remove the egg-substitute from the pan and place it onto the sausage.
- Then add your slice of cheese on top of the egg-substitute so the heat will melt the cheese.
Want More Cast Iron?
- You can check out my post about the best all-around cast iron pan.
- Make a sausage and egg breakfast sandwich is a cute little cast iron pan.
- Learn all about cleaning cast iron pans.
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