Sausage, Egg & Cheese English Muffin Sandwiches

Tammy
May 26
3 min read

Updated: 4 days ago

Keto, Low-Carb, Sugar-Free, Gluten-Free, High Protein, Healthy Option

Copycat Recipe

Delicious, quick and great for meal planning! Plump scrambled eggs, with grilled sausage and gooey cheddar cheese sitting upon a nook and cranny filled English muffin!

Skip the drive thru when you make your very own Homemade Egg Sausage McMuffin!

Sausage, eggs, and American cheese are sandwiched between English muffins.

I have even cut the steps to make these extra easy to make! Make them on a Sunday, individually wrap them, stick them in the freezer and you will have a fresh egg sandwich every morning!

You can easily adapt this homemade egg McMuffin recipe to best fit your needs! Add more cheese, replace the sausage with Canadian bacon 🥓, chopped bacon pieces or ham, turkey sausage, or even add some hot sauce and so much more. Try using bagels instead of

English muffins for a totally new breakfast sandwich. You can even make these if you are on keto or live a low-carb lifestyle! Try using my keto fat head bagel recipe!

Sausage, Egg & Cheese English Muffin Sandwiches

Servings – 6

Prep Time – 10 Minutes

Chill Time: 15 Minutes

Cook Time – 15-20 Minutes

Ingredients:

6 English muffins, store bought or homemade
6 eggs
2 Tablespoons milk or water
Salt and pepper, to taste
10 sausage links, chopped into chunks
3/4 cup shredded cheddar cheese

Directions:

Heat oven to 350 degrees & spray your mold pan with non stick cooking spray; set aside.

Sautee, grill or microwave sausage links according to package. Chop into chunks. I personally cut mine in half lengthwise then into fourth chunks.

In a small bowl crack your 6 eggs, add milk and season with salt and pepper. Whisk until completely combined, light and fluffy.

Pour egg mixture splitting it evenly into the 6 pre-sprayed pan molds.

Add in chunks is sausage and the sprinkle shredded cheese spreading it amongst the 6 eggs.

Place in a preheated 350 degree oven for 15-20 minutes. Just until the eggs are darken yellow and slightly golden. They will continue to cook once you remove them from the oven.

Let sit in the pan for 15 minutes if you are not serving immediately. See note below.

Notes:

For freezer prep:

Slice open each English muffin. Top each muffin with an egg and close with top half. Wrap each sandwich individually in wax paper. Place in gallon storage bag. Set in freezer once cooled.

Serving immediately:

Toast the English muffins, and then butter them to your liking. Add a warm eggs and place on the top of toasted English muffin, close with top half.

These homemade egg McMuffins are delicious just as they are, but feel free to add some ketchup or hot sauce if you like.

If you need a little caffeine to start the morning, these breakfast sandwiches go great with my vanilla sweet cream cold brew. You’ll love this combination!

Nutrition:

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"A deliciously easy staple to keep on hand in your freezer for those busy week days. Great as a money saver from those expensive coffee shops without missing the incredible taste!