Sausage Egg and Cheese English Muffins
The best thing about these sausage egg and cheese english muffins is that you can make them ahead of time and keep them in the fridge for breakfast throughout the week; just reheat, grab and go! The homemade breakfast sausage really takes them over the edge, and they’re not complicated at all to make. In the same time it would take you to get in your car, drive to the drive-through and order a breakfast sandwich you could make it for yourself from scratch, feel good about it, and not have just one but actually four of them. Its a win-win situation no matter how you slice it.
I’ve seriously been obsessed with making these on Sunday and keeping them in the fridge for breakfast throughout the week. It’s so easy and delicious! If you want to be more healthful about them, you can use whole wheat english muffins, swap out the pork for ground turkey instead, and use all egg whites!
Sausage Egg and Cheese English Muffins
Equipment
- Mixing bowl
- Skillet
- Griddle
Ingredients
Sausage:
- 1 pound ground pork
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
Sandwiches:
- 4 large eggs
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 4 large english muffins
- 4 slices American cheese
Instructions
- In a large bowl, mix together the sausage, sage, thyme, brown sugar, salt, pepper, fennel, red pepper, garlic, and paprika, until evenly combined. Divide into 4 even portions, and then shape into thin large patties. They’ll shrink and get thicker when they cook.
- Heat a large skillet, with the oil, over medium-high heat. Once very hot, plate the sausage patties in and cook for 2 minutes, flip over and continue to cook for another 2 minutes until golden brown on both sides. If your skillet isn’t big enough, you’ll probably need to cook them batches. Transfer to a plate, cover with foil and keep warm.
- Heat a griddle over medium-high heat, place 4 egg molds on and heat through until hot. Grease each center and sides of the molds with cooking spray. Crack an egg into each mold and cook until the whites are firm, about 5 minutes. Season with salt and pepper. Once the eggs have set, carefully remove the molds, and flip over each to cook on the side side, about 2 minutes.
- Preheat oven to 350°F.
- Split the english muffins and place on a baking sheet. Lay a slice of cheese on each bottom and bake for about 5 minutes to toast the muffins and melt the cheese slightly. Remove from the oven and then lay a sausage patty on top of the cheese, and then an egg. Sandwich together with the top bun and serve immediately, or let cool and then wrap in wax paper and store in the fridge for up to 4 days. You can also place the wrapped sandwiches in a freezer food storage bag and freeze for up to 3 months. Enjoy!
