Sausage Egg McMuffin Recipe

This classic Sausage Egg McMuffin Recipe features a perfectly round steamed egg, a savory sausage patty, and melting American cheese stacked on a buttered English muffin. By wrapping it in foil to let the heat fuse the layers, you recreate the tender, steamed texture of the drive-thru favorite right in your own kitchen. It is the ultimate grab-and-go breakfast that beats the fast-food line every time.

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Sausage Egg McMuffin Ingredients

The Core Components:

• 4 English Muffins: Classic plain or sourdough; split with a fork for maximum texture.
• 1/2 lb Breakfast Sausage: Bulk pork sausage (like Jimmy Dean or similar) is ideal for shaping custom-sized patties.
• 4 Large Eggs: Steamed to perfection.
• 4 Slices American Cheese: Essential for the authentic creamy melt.
• 4 tbsp Butter: Softened, for spreading on the muffins.
• 1/2 cup Water: Used to create the steam bath for the eggs.

How To Make Sausage Egg McMuffin

1. Patty Prep: Divide the bulk sausage into 4 equal portions. Shape them into thin, round patties that are slightly larger than the English muffins (they will shrink as they cook).
2. Sear the Sausage: Heat a skillet over medium-high heat. Cook the sausage patties for 3-4 minutes per side until browned and fully cooked through. Transfer to a paper towel-lined plate to drain excess grease.
3. Toast and Butter: Split the English muffins. Toast them until golden and crisp on the edges. Immediately spread the softened butter generously over the hot muffin halves, ensuring you cover every nook and cranny.
4. Steam the Eggs: Wipe the skillet clean or use a separate nonstick pan. Grease 4 egg rings (or mason jar lid bands) with cooking spray and place them in the pan over medium heat. Crack an egg into each ring. Use a fork to gently break the yolk. Pour the water into the pan around the rings. Cover immediately with a lid. Steam for 2-3 minutes until the whites are opaque and set.
5. Assemble: Place a sausage patty on the bottom half of a buttered muffin. Top with a hot steamed egg round. Place a slice of American cheese on top of the egg. Cap with the top muffin half.
6. The Foil Wrap: Wrap each sandwich tightly in aluminum foil. Let them sit for at least 1 minute. This crucial step traps the residual heat, melting the cheese and softening the toasted muffin slightly for that authentic texture.
7. Serve: Unwrap and enjoy hot.

Recipe Tips

• Patty Sizing: Make your sausage patties thin. A thick burger-like patty makes the sandwich hard to bite and overwhelms the egg. Aim for 1/4 inch thickness.
• Egg Release: If you don’t grease the egg rings well, the whites will stick like glue. Run a thin knife around the inside edge of the ring before lifting it off.
• The Broken Yolk: Breaking the yolk before steaming ensures it cooks through evenly and you get a bit of yolk in every bite, rather than a runny center that drips.
• Cheese Placement: Placing the cheese on top of the hot egg (rather than the meat) melts it faster because the egg retains more steam heat.

What To Serve With Sausage Egg McMuffin

• Hash Brown Patties: The frozen oval ones bake up perfectly crispy.
• Black Coffee: A necessary companion for a savory breakfast.
• Orange Wedges: Simple fruit adds a fresh palate cleanser.
• Hot Sauce: A few dashes inside the sandwich add a nice kick.

How To Store Sausage Egg McMuffin

• Refrigerate: Keep foil-wrapped sandwiches in the fridge for up to 4 days.
• Reheat: Unwrap slightly and microwave for 60 seconds on high. Or, reheat in the foil in a 350°F oven for 15 minutes.
• Freeze: These are meal-prep gold. Freeze foil-wrapped sandwiches in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Sausage Egg McMuffin Nutrition Facts

• Calories: 450 kcal
• Fat: 28g
• Carbohydrates: 26g
• Protein: 22g
• Sodium: 890mg

Nutrition information is estimated per sandwich.

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