Homemade Sausage and Egg Breakfast Muffins
Make sausage patties from scratch and tuck them into toasted English muffins with eggs and cheese for a hearty grab-and-go breakfast.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Homemade Sausage and Egg Breakfast Muffins
Make sausage patties from scratch and tuck them into toasted English muffins with eggs and cheese for a hearty grab-and-go breakfast.
Cookin' · https://cookin.club/recipes/homemade-sausage-and-egg-breakfast-muffins
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Sausage Patties
Muffins
Equipment
- Oven
- Baking tray
- Mixing bowl
- Large nonstick skillet
- Pan
- Egg rings
- Lid
Instructions
Step 1: Preheat the oven to 130C/275F.
Step 2: Place the muffins cut side up on a baking tray and top with cheese. Alternatively, melt the cheese on the sausage patties.
Step 3: Mix the sausage patty ingredients in a bowl using your hands until well combined.
Step 4: Shape the mixture into 4 thick patties or 5 smaller patties. Make them slightly larger than the muffins because they will shrink as they cook.
Step 5: Heat oil in a large nonstick skillet over high heat. Add the patties, in batches if needed. Cook the first side for 2–3 minutes or until browned, then flip and cook the other side until browned. If desired, top with cheese after flipping, cover with a lid, and let it melt.
Step 6: Meanwhile, heat another pan over medium-high heat with 1 tbsp oil. Spray the egg rings with oil and place them in the pan.
Step 7: Crack an egg into each ring. Add around 2 tbsp water to the pan, then cover with a lid. Cook for 1–2 minutes, or until the eggs are cooked to your liking.
Step 8: Remove the warm muffins from the oven. Top each muffin base with sausage, then egg, and finish with the muffin top.
Step 9: Serve and enjoy.
Notes
Use ground pork for juicier, more tender patties, or substitute beef, chicken, turkey, or veal. For lamb, increase the spices slightly.
For round eggs without egg rings, use a clean tuna can with both ends removed, a well-oiled muffin tin, or the outer ring of a thick onion slice. You can also fold the edges of eggs as they cook, scramble them, or cook a large omelette and cut it to fit.
Refrigerate assembled muffins for up to 4 days and reheat gently in the microwave or, covered with foil, in the oven. To freeze them, scramble the eggs or make an omelette and cut it into portions; sunny-side-up eggs can turn rubbery when frozen.
Processed cheese gives the muffins a copycat-style finish.
Nutrition per serving
- Calories
- 453 kcal
- Fat
- 15 g
- Saturated fat
- 5.1 g
- Carbohydrates
- 67 g
- Sugar
- 4.6 g
- Fiber
- 2.8 g
- Protein
- 15 g
- Sodium
- 1,008 mg
- Cholesterol
- 180 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Make a copycat-style sausage and egg breakfast muffin with seasoned homemade patties, eggs, cheese, and English muffins. Cook the eggs in rings for a round shape, or use one of the alternatives in the notes.
The sausage patties can be made ahead, making these muffins handy for breakfast on the go.
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