Recipe: Breakfast Shacks from Shake Shack

Breakfast Sandwiches: buns have never looked (tasted) so good. The iconic Shake Shack has been serving up burgers since 2004, initially starting their foodie adventure as a hotdog stand (you read that right). This burger joint offers so much more than just a delish burger! They offer phenomenal custard, tasty fries, and even breakfast sammys, just writing this makes our mouth water. bRUNch was lucky enough to experience this cult eatery in all its deliciousness, more specifically their breakfast sandwiches at our inaugural New York City bRUNch back in April.

Why breakfast? Really, is that a serious question? Shake Shack wanted an iconic breakfast sandwich that would deliver the same experience and expectation as their burgers do. Breakfast Shacks come three ways: Egg ‘N Cheese, Bacon Egg ‘N Cheese, and Sausage Egg N’ Cheese. Each Breakfast Shack is simple, high quality, and delicious.

Want the Shake Shack experience in the comfort of your own kitchen? You’re in luck. Make your own Breakfast Shack at home with these recipe(s) below. *Make it a true bRUNching experience: Run, Cook, Eat.

Egg ‘N Cheese                                                                                                                                    Makes 4

4 hamburger potato buns, toasted (toasting details below)

2 teaspoons butter

4 large eggs

½ teaspoon Shake Shack Salt & Pepper Mix (see below)

4 slices American cheese

Heat the butter in a large nonstick skillet over medium-low heat. Crack the eggs into the skillet, add a pinch of Shake Shack Salt & Pepper Mix, and fry until the whites are opaque and the yolks are beginning to set, 3 to 4 minutes. Gently flip the eggs. Put the cheese on top and fry the eggs until the yolks are no longer runny, 2 to 3 minutes.

Transfer each egg to the toasted bun and enjoy.

For the Bacon Egg ‘N Cheese                                                                                                                 Add 8 slices of double-smoked bacon, broken in half, and top each sandwich with 4 half slices

Breakfast Sausage Patties                                                                                                                   Makes 4 4-inch patties

1 small clove garlic, peeled and finely minced

½ teaspoon finely chopped fresh sage

1 tablespoon maple sugar

1 ½ teaspoon kosher salt

½ teaspoon Aleppo pepper flakes

2 pinches freshly ground black pepper

1 pound ground pork

Mix together the seasoning and spices in a city medium mixing bowl. Add the pork and gently mix until evenly combined. Cover and refrigerate for at least 2 hours and up to 3 days.

When you’re ready to cook, gently form the sausage mixture into 4-inch patties.

Heat a cast-iron griddle over medium heat until hot, 2 to 3 minutes. Cook the sausage patties until browned and crisp, about 2 minutes. Flip the patties and cook until the second side is well browned, another 2 minutes. Transfer sausage patties to a plate and keep warm.

Shake Shack Salt & Pepper Mix                                                                                                                ½ cup kosher salt with ½ teaspoon freshly ground pepper

Toast the Buns

Melt some butter. Heat up your griddle and with a soft brush paint the insides of the buns with the melted butter. Place butter-side down on the griddle until they are lightly browned.

These recipes can be found in “Shake Shack Recipes & Stories” by Randy Garutti and Mark Rosati.