0 from 3 votes
Sausage Egg Breakfast Sandwich
One of my go-to breakfast sandwiches, this Sausage Egg Breakfast Sandwich recipe is a copycat version of the McDonald's Sausage Egg McMuffin! This homemade version is super delicious and hits the spot every time. Even better, this sausage McMuffin is freezer-friendly so you can make a huge batch and have an easy grab-and-go breakfast for the month!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 582 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the sausage patties (or use store-bought)
- 1 pound ground pork
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried basil
- 2 tablespoons dark brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon oil
For everything else
- 4 English muffins
- 1 tablespoon unsalted butter
- 4 eggs
- 4 slices cheddar cheese
Instructions
For the sausages
- In a bowl, combine the pork with the breakfast sausage seasoning: dried thyme, dried rosemary, dried basil, brown sugar, maple syrup, salt, and pepper.
- Divide the pork into 6 servings and roll them into balls before flattening them into a patty shape on a parchment-lined sheet pan.
- In a large cast iron, heat up oil over medium heat. Then add the patties to the cast iron, avoid overlapping them. You can press down some more for flatter patties but I let mine be.
- Cook the breakfast sausages for 4 minutes per side or until cooked until the internal temperature has reached 160F.
Cup of Yum
For everything else
- Place a non-stick skillet on medium heat, melt a tablespoon of butter. Place four egg rings (or large cookie cutters) in the skillet and while pressing down on the ring, add an egg inside each to get perfectly round fried eggs. Alternative, use a pan specifically for round fried eggs like I do.
- Toast the English muffins using your favourite method (with butter on a pan or in a toaster)
- Once everything is cooked, assemble your breakfast sandwiches. I prefer the order of sausage, cheese, then egg between the sandwiches. This way, the egg yolk will be absorbed in the English muffin.
Notes
- Use the extra patties for another breakfast or divide the meat mixture into 4 large patties instead of 6.
Nutrition Information
Calories
582kcal
(29%)
Carbohydrates
36g
(12%)
Protein
29g
(58%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
250mg
(83%)
Sodium
1064mg
(44%)
Potassium
422mg
(12%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
506IU
(10%)
Vitamin C
1mg
(1%)
Calcium
204mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 582
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 36g | 12% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 250mg | 83% |
| Sodium | 1064mg | 44% |
| Potassium | 422mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 204mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.