Make your sauce. Combine mayo, mustard, steak sauce, lemon juice, fresh dill, and salt and pepper (to taste) in a small bowl and mix to combine. Set aside and let the flavors get cozy while you prepare the rest.

Prep your toppings and bun. Thinly slice your lettuce and pickle and finely dice your red onion. To create the center bun, shave some bread off the extra buns (top and bottom).

Prep your sausage. Divide 1 lb of breakfast sausage into 6 equal sized balls, then press between 2 pieces of parchment paper using spatula (or other flat surface) till the patties are about ½ inch wider than the bun on all sides.

Cook your sausage. Add a tbsp of oil into large saute pan on medium high heat. When the oil shimmers, add sausage patties in (I did 2 at a time) and sear on both sides till golden brown and caramelized. Add a slice of cheese to each patty, cover and steam until melty. Remove from heat and set on paper towel-lined plate.

While the sausage is cooking, prep + cook your eggs. Spray the inside of a mug (equal size to the bun) with oil, then crack an egg inside. Using a knife or toothpick, break through the white and yolks a few times, going all the way to the bottom of the mug each time. Cover with plastic wrap, leaving a small area open to vent, and microwave on high for 30-45 seconds, or until set. Keep plastic wrap on for 30 seconds longer, then remove egg from mug and set aside. Repeat for the remaining eggs.

Assemble your Breakfast Big Macs. Add a generous spoonful of sauce to the bottom bun, then top with some sliced pickles, diced red onion, shredded lettuce, cheesy sausage patty and egg. Repeat with the center bun, then top the whole thing with a special sauce smothered top bun and enjoy!