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    Home » Recipes » Breakfast Recipes

    Egg and Sausage Breakfast Sandwich

    Published: Jun 14, 2020 · Modified: Jul 8, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Two sausage breakfast sandwiches on an english muffin stacked on top of each other with yolk running down with text graphic.

    Prep your freezer, our Egg and Sausage Breakfast Sandwich on an English Muffin is about to take over. With a juicy patty, runny egg yolks, and melty cheese, this classic breakfast sandwich is easy to meal prep and freeze in big batches to enjoy whenever the craving strikes.

    Two sausage, egg and cheese breakfast sandwich on an english muffin stacked on top of each other with yolk running down.
    Jump to:
    • Ingredient List
    • Variations
    • Recipe Steps: How to Make an Egg and Sausage Breakfast Sandwich on an English Muffin
    • Chef's Tip
    • Tips to Meal Prep Breakfast Sandwiches for the Freezer
    • Other Breakfast Recipes to Consider
    • Recipe Card

    When we go to our favorite coffee spot, we always get a sausage breakfast sandwich on an English muffin – double toasted! The only thing better is making sausage breakfast sandwiches at home. And the only thing better than that, is meal prepping enough to freeze for later, so you can enjoy them whenever you want – no drive-thru required. 

    Our version of an egg and sausage breakfast sandwich has all the classic ingredients – a juicy sausage patty sweetened with maple syrup, a circular egg with tender whites and a semi-soft yolk, and melty cheddar cheese, all on a perfectly toasted English muffin. Each bite is the best parts of these ingredients combined – salty, juicy, sweet, cheesy, and crispy – and is incredibly mouthwatering.

    The best part, aside from eating them, is how easy they are to make ahead in large batches. The ultimate freezer-friendly breakfast sandwich, you’ll get as much pleasure preparing them, wrapping them, freezing them, and reheating them just as much as you will eating them. And there’s nothing more satisfying than popping a pre-made breakfast sandwich into the oven or microwave for an instant craving kick.

    If you love egg and sausage breakfast sandwiches, check out our Simple Fried Egg Sandwich, our Canadian Breakfast Sandwich, or any of our sandwich recipes because, let’s be honest, sandwiches are the best course.

    Ingredient List

    ingredients for sausage, egg and cheese mcmuffin breakfast sandwich with labelled text.
    • Sausage: choose a minimally flavored sausage, such as bratwurst or mild Italian.
    • Maple syrup: use real maple syrup, we prefer amber if available.
    • Salt: kosher or sea salt.
    • Pepper: freshly ground black pepper.
    • Butter: salted butter, substitute with cooking oil if needed.
    • Eggs: large eggs, as fresh as possible.
    • English muffins: use white, whole-wheat, or multigrain. If unavailable, a brioche bun would be the best replacement.
    • Cheddar cheese: use medium cheddar or American cheese. Old cheddar is also a great option.

    See the recipe card for full information on ingredients and quantities.

    Variations

    • Canadian Breakfast Sandwich: Replace the sausage patties with Canadian bacon or peameal bacon.
    • Bacon and Egg Breakfast Sandwich: Replace the sausage patties with cooked bacon.
    • Sweet and savory: Swap the English muffins with waffles or pancakes.

    Recipe Steps: How to Make an Egg and Sausage Breakfast Sandwich on an English Muffin

    sausage patties shaped on parchment paper.

    1. Form the sausage patties.

    Combine sausage meat, maple syrup, salt, and pepper in a small bowl. Form into patties and place on squares of parchment. Keep chilled until cooking.

    four toasted english muffins sitting on a plate.

    2. Toast the English muffins.

    While the eggs are cooking, toast the English muffins until golden brown. Butter the muffins, if desired.

    four eggs being cooked in molds in a skillet.

    3. Fry the eggs.

    Grease rings or wide-mouth mason jar lids. Melt butter in a skillet over medium-high. Place the rings in the pan and crack an egg into each, while pressing them down to prevent egg whites from leaking. Cover the skillet and cook the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Transfer the eggs to a plate until assembly.

    four sausage patties cooking in a skillet.

    4. Cook the sausage patties.

    Return the skillet 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).

    cooked eggs, cooked sausage patties, sliced cheese and toasted english muffins on a table.

    5. Assemble the breakfast sandwich.

    To assemble, lay 1-2 slices of cheese on the bottom English muffin, then top with a freshly cooked sausage patty to help the cheese melt. Top with an egg and finish with the muffin top. Give your breakfast sandwich a squeeze to pop the egg and enjoy!

    Chef's Tip

    If you don't have rings or mason jar lids to shape the eggs, crack the eggs directly into the skillet. Let them cook for about 15 seconds, then use a spatula to pull the outside egg whites towards the yolk and form them into circular shapes.

    Tips to Meal Prep Breakfast Sandwiches for the Freezer

    English muffin breakfast sandwiches are great to meal prep and freeze for later. Multiply the recipe by as many times as desired. Prepare the breakfast sandwiches as instructed, then once cooled, wrap them tightly in parchment paper, then place them in a freezer-friendly bag or container to keep for up to 1 month.

    To reheat from frozen, defrost the wrapped breakfast sandwiches using a microwave or place in the fridge 24 hours before heating. Heat them in the microwave for 1-2 minutes or in the oven for 10-15 minutes at 350°F.

    Hands holding a sausage, egg, and cheese mcmuffin breakfast sandwich wrapped in parchment.

    Other Breakfast Recipes to Consider

    • Stack of oat flour pancakes with butter and maple syrup on a white plate with silver fork.
      Gluten-Free Oat Flour Pancakes
    • coddled eggs in a mason jar with a spoon served with toast fingers.
      Coddled Eggs with Mushrooms and Kale
    • Cherry Ricotta Toast on a plate with honey stick
      Homemade Ricotta Toast with Cherries
    • Spicy and Savory French Toast with Bacon, Tomato and Avocado

    If you tried this Egg and Sausage Breakfast Sandwich Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

    Recipe Card

    Two sausage, egg and cheese breakfast sandwich on an english muffin stacked on top of each other with yolk running down.

    Egg and Sausage Breakfast Sandwich (Meal Prep and Freeze)

    5 from 2 votes
    Philip Lago and Mystique Mattai
    Prep your freezer, our Egg and Sausage Breakfast Sandwich on an English Muffin is about to take over. With a juicy patty, runny egg yolks, and melty cheese, this classic breakfast sandwich is easy to meal prep and freeze in big batches to enjoy whenever the craving strikes.
    Servings: 4 sandwiches
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins

    Ingredients
      

    • 12 oz sausage meat removed from casings
    • 1 tablespoon maple syrup
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 tablespoon salted butter
    • 4 large eggs
    • 4 English muffins
    • 8 slices medium cheddar cheese

    Instructions
     

    • 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.
    • Toast the English muffins. Place them near the stove to stay warm after toasting.
    • Meanwhile, 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.
    • 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.

    Video

    Recipe Notes

    Scroll up for a visual walk-through of the recipe.
    Safety: ensure sausage is cooked to 160°F or 71°C.
    Egg rounds: If you don't have rings or mason jar lids to shape the eggs, crack the eggs directly into the skillet. Let them cook for about 15 seconds, then use a spatula to pull the outside egg whites towards the yolk and form them into circular shapes.
    Meal prep and freezing: English muffin breakfast sandwiches are great to meal prep and freeze for later. Multiply the recipe by as many times as desired. Prepare the breakfast sandwiches as instructed, then once cooled, wrap them tightly in parchment paper, then place them in a freezer-friendly bag or container to keep for up to 1 month.
    To reheat from frozen, defrost the wrapped breakfast sandwiches using a microwave or place in the fridge 24 hours before heating. Heat them in the microwave for 1-2 minutes or in the oven for 10-15 minutes at 350°F. 
    Related: Try our Simple Fried Egg Sandwich

    Nutrition

    Calories: 615kcal | Carbohydrates: 30g | Protein: 31g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 1098mg | Potassium: 391mg | Fiber: 2g | Sugar: 3g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 313mg | Iron: 2mg

    Additional Information

    Course: Breakfast, food and drink
    Cuisine: north american
    Servings: 4 sandwiches
    Calories: 615
    Tried this recipe?Leave a comment and let us know!

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      Butternut Squash Pancakes
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      Nut Free Granola
    • cut open fried egg sandwich with mayo, avocado, and tomato on a plate.
      Simple Fried Egg Sandwich
    • Egg in a bagel hole
      Sheet Pan Egg in a Hole Bagels with Prosciutto & Melon

    Reader Interactions

    Comments

    1. Jayson MD says

      March 26, 2024 at 11:33 pm

      These are WAY better than anything takeout from fast food and the best recipe for a breakfast sandwich I have made. Love the maple sausage.5 stars

      Reply
      • Philip Lago and Mystique Mattai says

        April 01, 2024 at 10:25 am

        Thanks Jayson! Couldn't agree with you more!

        Reply
    2. Kristina says

      January 15, 2024 at 3:43 pm

      These breakfast sandwiches are the best! I batch made them and have them wrapped in my freezer for when I'm craving them from Starbucks haha. They're so easy to make and have, I love them, thanks for this recipe.5 stars

      Reply
      • Philip Lago and Mystique Mattai says

        January 15, 2024 at 3:56 pm

        This makes us so happy! These never last long in our freezer 🙂

        Reply
    5 from 2 votes

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