Sausage Egg McMuffin – Easy McDonald’s Copycat

This Sausage Egg McMuffin is a quick homemade version of the classic fast food sandwich — buttery English muffins, crisped sausage, steamed eggs, and melty cheese all stacked into one warm, salty bite. It’s super simple, budget-friendly, and way better fresh. Perfect for slow mornings or pre-commute survival mode.

Quick Summary

Prep time: 15 mins
Cook time: 10 mins
Flavor: buttery, salty, comfort-heavy
Great for: tired mornings, weekend resets, freezer prep

Why I Like This Recipe

Woke up starving and… kind of over it? Made this out of impulse and low standards, honestly. But it hits. Way better than the drive-thru version. Warm, cheesy, zero regrets.

Ingredients

• ½ lb breakfast sausage
• 4 English muffins
• 4 large eggs
• 4 slices American cheese
• 4 tbsp butter
• ½ cup water

How To Make Sausage Egg McMuffin 

1. Shape & cook sausage: Form sausage into 4 thin patties. Cook in a hot pan until browned and cooked through. Drain on paper towels.
2. Toast muffins: Split and toast your English muffins. Butter them while hot. All the way to the edges.
3. Steam eggs: Use egg rings or jar lids. Spray them first. Crack in eggs, break yolks, pour water around them, cover pan. Steam 2–3 mins until just set.
4. Stack it up: Muffin base → sausage → egg → cheese → top muffin. Press gently.
5. Wrap & rest: Wrap each sandwich in foil. Let them sit for a minute so the cheese melts into the egg. Don’t skip it.
6. Eat immediately: Or wrap and save. They reheat surprisingly well.

Tips for Success

• Thin sausage = crispy edges + faster cooking
• Break yolks before steaming — you want uniform eggs
• Butter everything. No dry muffins allowed
• Don’t skip the wrap step — it softens and melts everything just right
• Add hot sauce if that’s your vibe

Storage and Reheating

• Fridge: Keep wrapped in foil or a sealed container for up to 3 days.
• Freezer: Freeze fully assembled sandwiches in foil, then zip bag. Reheat wrapped in the microwave for 60–90 seconds or in an air fryer.
• Microwave: Works fine. 45–60 seconds from the fridge. Add 30 more if frozen.
• Air Fryer: Crisps up the muffin again. 350°F for 4–5 mins.

Frequently Asked Questions

• Can I use bacon instead of sausage?
  Yep. Just crisp it well and stack away.
• What cheese works best?
  American slices melt best, but cheddar works too if you want more flavor.
• Do I need egg rings?
  Helps a lot, but you can DIY it with clean mason jar lids or metal cookie cutters.
• Can I make these vegetarian?
  Sure — just swap in a veggie sausage patty.
• Can I prep these the night before?
  Absolutely. Assemble, wrap, and refrigerate. Reheat when ready.

Common Mistakes and How to Dodge Them

• Skipping the butter: Nope. Dry muffin = sad bite. Butter fixes everything.
• Not breaking the yolks: Whole yolks will steam unevenly and run. Break ’em for a smooth finish.
• Using cold cheese straight from the fridge: Let it sit out a bit. Cold cheese takes longer to melt, and ruins the melt vibes.
• Stacking without resting: Let it sit in foil for a minute. Cheese melts. Muffin softens. You’ll thank yourself.
• Overcooking the eggs: Steam, don’t fry. 2 minutes covered is plenty. You want soft, not rubbery.

Nutrition Facts (Per Serving)

Calories: 485 kcal
Total Fat: 33g
Saturated Fat: 14g
Cholesterol: 225mg
Sodium: 750mg
Potassium: 170mg
Total Carbohydrate: 25g
Dietary Fiber: 1g
Sugars: 2g
Protein: 21g

You Might Also Like:

• Bacon Egg Cheese Biscuit – Easy McDonald’s Copycat
• Egg McMuffins– Easy McDonald’s Copycat
• Steak Egg and Cheese Bagel– Easy McDonald’s Copycat
• Sausage McGriddle – Easy McDonald’s Copycat