Egg and Sausage Breakfast Sandwich
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
Calories: 615kcal
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
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