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!
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.