A pork sausage patty, lightly seasoned with herbs, a free-range egg and sausage egg mcmuffin calories slice of cheese, in a hot, toasted English muffin. We produce our food in kitchens where allergens are handled by our people, and where equipment and utensils are used for multiple menu items, including those containing allergens. Although your meal is prepared with care, we cannot guarantee it will be allergen free, even after ingredients have been removed on request. While there are no nuts or peanut ingredients in the products listed we can’t guarantee that our food is completely nut or peanut free.
Products on sale may be restricted at different times and are subject to availability. Site Terms and Conditions and Privacy Policy apply. It’s packed full of flavor without being too heavy or filling, and it’s one of the easiest grab-and-go breakfast sandwiches to eat while driving into the office. How close does it get to the original? Will you have to go out and find a special type of sausage to pull it off? Read on to find out how to make this breakfast sandwich a reality in your home kitchen.
We didn’t even have to try very hard to make this a 5-ingredient recipe! You’ll find a full list of the ingredients, including the step-by-step instructions, at the end of this article. This is pretty easy to pull off at home. You can buy an inexpensive silicone egg ring if you like, but we were able to use common household items to create the perfect egg disc. We tried several online hacks — like using an onion ring, a cookie-cutter, or a cleaned tuna fish can — and found that a mason jar ring worked the best. But we also learned the butter also goes onto the toasted English muffin.
So go ahead and toast your English muffin until it’s golden brown. Brush the butter onto the bottom bun and top it with the slice of American cheese. You can hold the English muffin in a warm, 200 degree Fahrenheit oven while you assemble the remaining components, if needed. But, we wanted to keep things simple, so we went with Jimmy Dean for our test batch. Open the sausage and form it into six round balls that weigh about 2 ounces.
Flatten the balls between your palms to form a patty that’s roughly three inches around. The patties will be larger than the English muffin, but they will also shrink while they cook. Cook the sausage in a skillet over medium heat for 5 to 6 minutes a side, until it’s browned through and reaches an internal temperature of 165 degrees Fahrenheit. While the sausage is cooking, grease the lid of a canning jar with melted butter or cooking spray.
We tried making these eggs two ways: once with just the canning ring and another time with the lid and the ring. The ones made with the ring turned out just fine, but they were more caramelized than the eggs made in the lid. Place the canning lid into a small saute pan and heat it over medium-high heat. When the pan is preheated, crack the egg into the lid and break the yolk with a fork. Pour about a quarter cup of water into the pan, surrounding the lid but not getting water inside the ring itself. Cover the pan with a lid and cook the egg for three to four minutes, until the yolk and whites are set.
Carefully remove the hot ring from the pan and release the egg using a butter knife. Place the cooked sausage patty on top of the cheese on the English muffin. Top it with the egg, the top bun, and serve the sandwich warm. A 12-ounce sausage roll will make six sausage patties, or the exact number of English muffins that come in a pack. So go ahead and cook all six sausage patties, fire up six eggs, and assemble the sandwiches according to the directions below. When the sandwiches are complete, wrap each one in parchment paper or aluminum foil. Freeze the wrapped sandwiches flat before packing them into a freezer-safe bag.