I’ve thought about making these egg and sausage sandwiches for quite a while now, ever since I saw Kim’s post about them. I haven’t gone so far so to make a large batch to freeze, but I bet they’d be just as delicious reheated in the microwave.
I don’t eat the real Sausage McMuffins from McDonald’s because I don’t eat red meat or pork, but I do get regular McMuffins with no meat on them, and love it. So to be able to make them at home, and make them healthier, is a no-brainer.
I bought these egg rings at Wegman’s and they’ve worked out really well. They’re nonstick so they’re easy to clean, and they are the exact right size for a Thomas’ English Muffin. If you click the picture below, you can order them from Amazon (and I make about 2 cents from your purchase).
- 1 whole wheat Thomas’ English Muffin
- 1 egg
- 1 slice American cheese
- 1 turkey sausage patty (I used the Jimmy Dean frozen ones)
- Salt and pepper, to taste
- Microwave sausage patty for 30 seconds, or until defrosted.
- Toast the english muffin to desired darkness.
- Spray a nonstick pan with cooking spray and place your egg ring inside. Crack the egg directly inside the ring and use a fork to break the yolk. Add salt and pepper to taste.
- Cook the egg until almost set on top, and then remove the ring. Flip the egg over and finish cooking the other side.
- Place sausage patty on the bottom of the English muffin, put the cooked egg on top, and top with cheese. Add the top of the English muffin and enjoy!