Sausage & Egg McMuffin Style Breakfast Sandwich
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.
Servings: 4 sandwiches
- ¾ lbs sausage, removed from casings
- 1 tbsp 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.
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