Sausage and Egg Muffin
Doesn’t that Sausage and Egg Muffin look amazing? Well, guess what, it was AMAZING! This is my homemade version of McDonald’s McMuffin, and it hits all the right breakfast notes: toasted English muffin, savory sausage, melty cheese, and a perfectly cooked egg stacked into one warm, handheld sandwich. I love those things, and have recently turned my daughter on to them. I can’t believe it took me this long to make my own. “kicks self in butt”
Why You’ll Love This Sausage and Egg Muffin
Breakfast sandwiches are one of those meals that feel simple but totally satisfying. They are quick enough for a weekday morning, filling enough for brunch, and easy to customize depending on what you have in the fridge. This sausage and egg muffin is especially great because it uses everyday ingredients and comes together fast without needing a drive-thru run.
Another reason I love making these at home is that you can control everything: how toasted the muffin gets, how melty the cheese is, how done the egg is, and whether you want extra sausage, a different cheese, or a little kick from hot sauce. It is comfort food, breakfast style.
All you need to make these is English muffins, cheese, frozen sausage patties, and an egg. English muffins are usually found on the bread aisle, and frozen sausage patties are a great shortcut because they are already the perfect size for stacking. You could easily switch this out and use bacon, ham, turkey sausage, or Canadian bacon instead if you like that better. They use Canadian bacon in the classic Egg McMuffin, in case you didn’t know.
Ingredients You’ll Need
- English muffins, split and toasted
- Sausage patties, cooked until hot and browned (Use Turkey patties instead)
- Eggs, cooked to your favorite doneness
- Cheese slices, such as American, cheddar, pepper jack, or Swiss
- Butter or cooking spray for the pan
- Optional add-ins: hot sauce, ketchup, avocado, spinach, tomato, or a little mayo
Tips and Tricks for the Best Breakfast Muffin
- Toast the English muffin well. A lightly crisp muffin keeps the sandwich from getting soggy and gives every bite that classic breakfast sandwich texture.
- Use a lid when cooking the egg. Covering the pan for a minute helps the top of the egg set without overcooking the bottom.
- Melt the cheese with the heat off. Place the cheese over the hot sausage or egg, turn off the burner, and let the residual heat do the work.
- Keep the egg muffin-sized. If you want a neat sandwich, cook the egg in a small round pan, egg ring, mason jar lid ring, or even fold a larger egg into quarters.
- Season as you go. A little salt and pepper on the egg makes a big difference, especially if you are using mild cheese.
Fun Facts
Fun fact: English muffins are split with a fork instead of sliced with a knife when you want that classic craggy texture. Those little nooks and crannies catch butter, melted cheese, and egg yolk beautifully. Another fun breakfast-sandwich fact is that the round shape is part of the magic. When the muffin, sausage, egg, and cheese are all close to the same size, you get a balanced bite every time instead of chasing ingredients around the plate.
Homemade sausage and egg muffins are also a great reminder that “copycat” recipes do not have to be exact copies. You can keep what you love about the original and still make it your own with extra cheese, a softer egg, a spicier sausage patty, or even a breakfast-for-dinner twist.
Serving Suggestions
Serve your sausage and egg muffin hot, right after assembling, when the muffin is crisp and the cheese is melty. It is perfect on its own, but it also pairs well with crispy hash browns, fresh fruit, yogurt, or a small side salad if you are making breakfast-for-dinner. For brunch, set out a little topping bar with sliced tomatoes, avocado, hot sauce, salsa, and different cheeses so everyone can build their own.
If you are serving a crowd, keep cooked sausage patties warm on a baking sheet in a low oven while you cook the eggs. Toast the muffins just before serving so they stay crisp. You can also wrap each finished sandwich in parchment paper for a café-style touch that makes them easier to hold.
Make-Ahead and Storage Tips
These muffins are best fresh, but they can absolutely be made ahead. Let the cooked sausage and eggs cool before assembling so steam does not make the muffins soggy. Wrap each sandwich tightly in parchment paper, foil, or plastic wrap, then place them in an airtight container or freezer bag.
- Refrigerator: Store assembled sandwiches for up to 3 days.
- Freezer: Wrap well and freeze for up to 1 month for the best texture.
- Reheating from the refrigerator: Unwrap, place on a microwave-safe plate, and heat in short intervals until warmed through.
- Reheating from frozen: Thaw overnight in the refrigerator if possible, then reheat. For a crisper muffin, finish in the toaster oven or air fryer for a few minutes.
Quick tip: If you know you are freezing them, slightly under-toast the muffins during assembly. That way they can crisp up when reheated without becoming too hard.
Have you ever had an Sausage McMuffin?? If not, you’re missing out on something goooood.
Need some other breakfast ideas?
Sausage Egg and Potato Sandwich
Fried Bologna and Egg Sandwich
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Sausage and Egg Muffin
Equipment
- Electric Griddle OR
Ingredients
- 1 English Muffin
- 1 Sausage Patty, Frozen
- 1 Slice Cheese
- 1 Egg
- Butter
- Salt and Pepper If desired
Instructions
- Butter the muffins.
- Place them face down on the preheated griddle. Cook until they become light brown and slightly crispy.
- Meanwhile, place frozen sausage patties on the griddle to heat up.
- Place your “cooked/toasted” muffin on a plate and place a slice of cheese on bottom half.
- Cook egg. Make sure you remember to break the yolk, Well, unless you like the yolk runny on a sandwich. **If the egg starts to spread, start folding up the sides to make sure your egg doesn’t hang over the sides of your muffin.
- Place cooked egg and sausage on muffin and chow down!!
Notes
Nutrition
