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Sausage and Egg McMuffin

A comforting and customizable breakfast sandwich featuring savory sausage, fluffy eggs, and melted cheese, all on a toasted English muffin.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sausage patties
  • 16 ounces breakfast sausage Feel free to use your favorite brand or type.
For the eggs and assembly
  • 6 large eggs
  • 6 pieces English muffins
  • 2 tablespoons salted butter For toasting the muffins.
  • 6 slices American cheese Can be substituted with cheddar or Swiss.
  • nonstick cooking spray For frying the eggs.

Method
 

Making the Sausage Patties
  1. Divide the sausage into 6 equal portions and flatten them into patties with a slight indent in the center.
  2. Heat a large skillet over medium-high heat and add the sausage patties, cooking for 4 to 5 minutes on each side, until fully cooked.
  3. Remove the sausage patties and drain excess fat on a paper towel.
Cooking the Eggs
  1. Wipe the skillet clean, reduce heat to medium-low, and spray with nonstick cooking spray.
  2. Using a 3-inch heat-safe egg mold, crack an egg into the mold and cover with a lid, cooking for 4 to 5 minutes until set.
  3. Repeat for the remaining eggs.
Assembling the McMuffins
  1. Toast the English muffins and butter them while hot.
  2. Assemble each McMuffin with a sausage patty, a slice of cheese, and the cooked egg, then close with muffin halves.
  3. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can also be frozen for up to 2 months.