One of my go-to breakfast sandwiches, this Sausage Egg Breakfast Sandwich recipe is a copycat version of the McDonald’s Sausage Egg McMuffin! While not as easy as simply buying it at a drive-thru, 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!
To be perfectly honest with you, I am hooked to McDonald’s Sausage Egg McMuffin with Egg and Cheese. It’s my go-to breakfast order and I rarely deviate from it. It was literally the only thing keeping me going whenever I had a morning Saturday shift at work as I’d treat myself with a combo for heading into work. Now, as I work from home, I don’t get to stroll by MD’s on my commute so I’ve decided to tackle it at home!
While my sausage McMuffin is a little thicker than what you get at the drive-thru, you can definitely flatten your patties more for a flatter breakfast sandwich. I just like mine a little thick.
Ingredients You’ll Need
- English muffins — want to know a secret? The tastiest way to toast the English muffins is with a drizzle of maple syrup and butter on the stovetop. It tastes even better than MD’s! However, if you want to keep things simple, just toast them in the toaster or in the pan with some butter.
- breakfast sausages — you can use store-bought breakfast sausages or make your own. I’ll share down below how to make your own, but you can check out my homemade sausage recipe for extra tips and tricks.
- butter — I use some unsalted butter to fry my eggs.
- eggs
- sliced cheese — I like cheddar, but you can use any sliced cheese.
How to Make Breakfast Sausage Patties
Instructions
- 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.
How to Make a Sausage Egg and Cheese Breakfast Sandwich
- Make the breakfast sausages either from scratch or according to your package’s instructions. Place a piece of cheese on top for a minute to melt the cheese if you prefer.
- 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) if desired.
- 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.
Recipe Tips and Notes
- If I’m eating the breakfast sandwiches immediately, I melt the cheese on the patties. If I’m planning on freezing the sandwiches, I don’t melt the cheese on the patty. This is because the cheese will melt when it’s reheated in the toaster oven!
- You can also skip toasting the English muffins if you plan on freezing them as it’ll crisp up a bit when you reheat it as well. However, if you’re planning on microwaving them instead of reheating in a toaster oven, toast them beforehand!
- These sandwiches last for up to 4 days wrapped in the fridge.
- This is the egg frying pan I used.
How to Freeze Breakfast Sandwiches
You can break the egg yolks if you plan on freezing these breakfast sandwiches as when reheated, they’re not runny anymore. It’s up to you! The broken yolk resembles the ones from MD’s as well. Alternatively, you can make your eggs in the oven as I do in this bacon, egg, and cheese sandwich.
- Place the cooled sandwiches on a rectangular piece of parchment or tinfoil.
- Fold the long sides over the top of the sandwich, like you’re wrapping a gift.
- Tuck the parchment under the sandwiches.
- Place up to four sandwiches in a gallon freezer ziploc bag.
- Freeze for up to three months.
How to Reheat Breakfast Sandwiches
- Unwrap the sandwiches before reheating.
- Place a paper towel under your sandwich and reheat the frozen breakfast sandwiches in the microwave. Microwave for 1.5 to 2 minutes until the sandwich is hot all the way through and the cheese has melted.
- In a toaster (or regular) oven, heat the frozen sandwich for 10-15 minutes at 350F.
- In the air fryer, heat the frozen sandwich for 10-15 minutes at 325F.
- You can microwave and toast the sandwiches a little less if they were from the frigde and not the freezer.
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!
Print Recipe
Rate this Recipe
Servings: 4 servings
Ingredients
For the sausage patties (or use store-bought)
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.
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.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 582kcal | Carbohydrates: 36g | Protein: 29g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 1064mg | Potassium: 422mg | Fiber: 2g | Sugar: 9g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 2mg
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