egg sausage muffin recipe

Written ByJenny Smyth Posted on
egg sausage muffin recipe
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The Best egg sausage muffin recipe

I’ve been making egg sausage muffins for years, and they’re still a staple in our household. My kids love them for breakfast or as a snack, and I appreciate how easy they are to whip up on busy mornings.

The combination of scrambled eggs, savory sausage, and flaky muffin is a winning one. I’ve experimented with various types of sausage and even added some diced veggies to the mix, but the classic recipe remains my favorite.

It’s a versatile dish that can be served at any time of day, making it perfect for family gatherings or quick weeknight meals. As a bonus, these muffins are relatively healthy compared to other breakfast options, with the eggs providing protein and the sausage adding a boost of flavor without excess fat.

When I’m planning a brunch or need a crowd-pleasing dish for a potluck, these egg sausage muffins always make the cut. They’re an old-fashioned favorite that never goes out of style.

I’ve made them countless times, but they still bring me joy every time I take them out of the oven and serve them up to my loved ones. The aroma of freshly baked muffins wafting through the house is enough to get everyone excited about mealtime.

Egg Sausage Muffin

Egg Sausage Muffin

4.6 from 1630 votes

A hearty breakfast sandwich featuring a savory sausage patty, a perfectly cooked egg, and melted cheese on a toasted English muffin. This homemade version is quick to prepare and customizable with your favorite toppings.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Muffins

4 English muffins, split
4 slices cheddar cheese
Butter or margarine for toasting

For the Sausage Patties

1 lb ground pork sausage
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried sage

For the Eggs

4 large eggs
1 tbsp milk or water
Salt and pepper to taste
1 tbsp butter or oil for cooking

👨‍🍳Directions

1In a bowl, combine the ground pork sausage with salt, black pepper, and dried sage.
2Mix gently until evenly seasoned.
3Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
4Heat a large skillet over medium heat.
5Cook the sausage patties for 4 to 5 minutes per side until they are browned and cooked through, with an internal temperature of 160°F.
6Transfer to a plate and keep warm.
7In a small bowl, whisk each egg with a splash of milk or water and a pinch of salt and pepper.
8Heat a small non-stick skillet over medium-low heat and add a little butter or oil.
9Pour in the egg and cook undisturbed until the white is set and the yolk is still runny, about 2 to 3 minutes.
10For a firmer yolk, cook an additional minute.
11While the eggs cook, split the English muffins and toast them in a toaster or under a broiler until golden brown.
12Spread a thin layer of butter on each cut side if desired.
13Assemble each muffin by placing a sausage patty on the bottom half, then a slice of cheese, then the cooked egg.
14Top with the other muffin half.
15Serve immediately while hot.

🔧Equipment

Large skillet
Small non-stick skillet or griddle
Spatula
Bowl
Measuring spoons
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 26g💛Saturated Fat: 10g❤️Cholesterol: 225mg🧂Sodium: 980mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For a lighter version, use turkey sausage and egg whites. Add a slice of tomato or avocado for extra freshness.

Watch Video Of How Egg Sausage Muffin Works

These egg sausage muffins are always a good idea for any occasion – whether it’s a quick breakfast on-the-go or a hearty brunch with friends and family. One of my favorite things about this recipe is how well it stores and reheats: simply wrap individual muffins in plastic wrap or aluminum foil and refrigerate or freeze them until ready to serve.

When reheating, simply microwave individual muffins for 20-30 seconds or until warmed through – perfect for grabbing on the go! You can also reheat them in the oven at 350°F (175°C) for 5-7 minutes or until heated through.

❓ Frequently Asked Questions About Egg Sausage Muffin

What type of sausage works best in this recipe?

While you can use any type of sausage you like, I prefer using sweet Italian sausage for its mild flavor and tender texture. You can also experiment with other varieties like chorizo or breakfast sausage if you prefer a spicier kick.

Can I use pre-cooked sausage instead of raw sausage?

Yes, you can use pre-cooked sausage if you prefer. Just be sure to adjust the cooking time in the oven accordingly, as pre-cooked sausage will cook faster than raw sausage.

How do I store leftover egg sausage muffins?

You can store leftover muffins at room temperature for up to 2 days or refrigerate them for up to 5 days. If you want to freeze them for later use, simply wrap individual muffins in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 3 months.

Can I make these muffins ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator overnight before baking. This is perfect for busy mornings when you need to get everyone fed quickly.

Do I need to add any extra seasonings or spices to this recipe?

While you can certainly add your own favorite seasonings or spices, I find that this recipe works best without any additional flavorings. The eggs and sausage provide plenty of flavor on their own.

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