Sausage, Egg and Cheese English Muffins
Homemade breakfast sandwiches with seasoned sausage patties, a folded egg and melted cheddar on toasted English muffins.
- Makes
- 4 sandwiches
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
Equipment
- Large nonstick skillet
Instructions
Divide the sausage into 4 pieces and press each into a thin patty a little wider than a muffin; they shrink as they cook.
Cook the patties in the skillet over medium heat until browned and cooked through with no pink in the middle, 4 minutes per side. They should reach 160°F. Move to a plate.Cook the patties in the skillet over medium heat until browned and cooked through with no pink in the middle, 4 minutes per side. They should reach 71°C. Move to a plate.
Toast the English muffins while the sausage cooks.
Wipe out the skillet and melt the butter over medium-low heat. Beat the eggs with the salt, pour them in and cook without stirring until almost set, 2–3 minutes. Fold into quarters with a spatula and cut into 4 pieces.
Top each patty with a slice of cheese and a piece of egg, then return them to the pan for 30 seconds to melt the cheese. Sandwich in the toasted muffins.
Notes
- To freeze, wrap cooled sandwiches in foil or paper towels and freeze for up to 2 months. Microwave from frozen, wrapped in a paper towel, for 1½ to 2 minutes, turning once.
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Nutrition estimate
- Calories
- 565
- Protein
- 28 g
- Carbs
- 27 g
- Fat
- 38 g
Per sandwich, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
