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. 1 | 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.
No. 2 | Heat a skillet on medium. Grease 4 large mason jar lids (or similar size rings) with butter.
No. 3 | 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.
No. 4 | Begin toasting the English muffins. Place them near the stove to stay warm after toasting.
No. 5 | Return skillet to medium-high heat. Arrange the sausage patties and fry for 4 minutes, turning halfway through, until browned and cooked through.
No. 6 | 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.
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