A take on the famous Sausage and Egg McMuffin recipe, our version of this sandwich includes a Canadian flair: homemade sausage patty sweetened with maple syrup, Canadian cheddar cheese and a sunny-side-up egg sandwiched between an English muffin.
No matter where we're going, whenever Philip and I head out on the open road for a road trip, it's not complete without first getting a Sausage and Egg Breakfast Sandwich. It's a tradition of ours we started on our first camping trips together up north to Algonquin Park and it stuck ever since.
For us a good Sausage and Egg Breakfast Sandwich starts with a savoury patty, a slice of melty American cheese, and a perfectly cooked egg sandwiched between a freshly toasted English muffin. A take on the famous Sausage and Egg McMuffin recipe, our version of this sandwich includes a Canadian flair: homemade sausage patty sweetened with maple syrup, Canadian cheddar cheese and a sunny-side-up egg sandwiched between an English muffin.
When you assemble this Sausage and Egg Breakfast Sandwich, it's all about showing off the layers like any good sandwich does. But when you get to topping it with the final piece of toasted English muffin, you press down to reveal a pop of yolky goodness sure to add a surprise to any road trip. Extra napkins, please.
How to Make a Sausage & Egg Breakfast Sandwich
Ingredients to Make Our Breakfast Sandwich
Just a handful of ingredients are needed to make this egg McMuffin recipe: Sausage meat, maple syrup, English muffins, eggs, medium cheddar, sea salt, and freshly ground pepper.
Make the Sausage Patties
In a small bowl, combine ¾ lb sausage, 1 tablespoon maple syrup and season with salt and pepper. Divide the meat into 4 equal portions and place on 4-inch squares of parchment paper. Flatten and shape into patties, slightly wider than your English muffins. Place in the fridge to chill and firm up while preparing the other components.
Fry the Eggs
Use wide-mouth mason jar lids, or similar sized rings to keep a perfect circular shape for your eggs. Grease the rings with butter.
Place a skillet on medium heat. Crack an egg into a small bowl. Melt a teaspoon of butter in the pan. Place a ring in the centre of the skillet and while pressing down on the ring, pour the egg inside. Hold the ring for 2 to 3 seconds to prevent the egg whites from leaking. Repeat with remaining eggs.
Once all the eggs are in the rings, cover the skillet for 2 minutes, until whites are set but egg yolks still runny. Transfer the eggs to a plate and place in a warm spot until assembly.
Toast the English Muffins
Toasting the muffins can take a while, so we suggest starting this either while the eggs are cooking or just after. As the muffins are toasted, place them on a plate and keep in a warm spot. If desired, butter the muffins.
Cook the Sausage Patties
Return the skillet used to cook the eggs to medium-high heat. arrange the sausage patties in the pan and fry for 4 to 5 minutes, turning halfway through, until browned and cooked through (160°F or 71°C).
Assemble the Breakfast Sandwich
To assemble these sausage and egg McMuffins, start with the bottom of your toasted English muffin. We leave our plain, but you're welcome to slather it with butter, mayo, ketchup or anything else your heart desires.
Next place a couple slices of cheese then top with the freshly cooked sausage patty to get the cheese melting. Top this with an egg and finish it with a muffin top. Give your breakfast sandwich a squeeze to pop the egg and enjoy!
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Below are affiliate links to products that will assist you in making our Breakfast Sandwich Recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.
Our Favourite Essential Cooking Tools
- Duralex Glass Bowls
- All-Clad Measuring Cups and Spoons
- John Boos Cutting Board
- Global Chef's Knife Set
- Cast Iron Skillet
- Wide-Mouth Mason Jar Lids
Sausage & Egg McMuffin Style Breakfast Sandwich
- ¾ lbs sausage, removed from casings
- 1 tablespoon maple syrup
- Sea salt & freshly ground pepper
- Salted butter
- 4 eggs
- 4 English muffins
- 8 slices medium cheddar cheese
- Combine sausage meat, maple syrup, salt, and pepper in a medium bowl. Shape into 4 equal portions and shape into patties slightly wider than the muffins. Place each patty on a square of parchment paper for easier handling. Chill patties in the fridge until cooking.
- Heat a skillet on medium. Grease 4 large mason jar lids (or similar size rings) with butter.
- Crack an egg into a small bowl. Add butter to the heated skillet and place the ring pan. Press the ring down firmly and pour the egg into the ring. Hold the ring down for 3 seconds to prevent egg whites from leaking. Repeat with remaining eggs and season with salt and pepper. Cover the eggs and cook for 2 minutes, until whites are cooked but yolks still runny. Transfer eggs to a plate and place in a warm spot until assembly.
- Begin toasting the English muffins. Place them near the stove to stay warm after toasting.
- Return skillet to medium-high heat. Arrange the sausage patties and fry for 4 minutes, turning halfway through, until browned and cooked through.
- To assemble, place two slices of cheddar on the bottom of a toasted English muffin. Top with a sausage patty, then an egg. Top with the muffin top and serve immediately.
- for safety, ensure sausage is cooked to 160°F or 71°C.