Homemade McDonald’s Sausage and Egg McMuffin recipe with sausage patties made from scratch! You will be amazed how similar this tastes to the real thing – but so much better because it tastes like REAL FOOD!!!
This is a great grab-and-go make-ahead breakfast. Plus, sharing a cheeky way to cook round eggs even if you don’t have egg rings! 😉
Copycat Sausage and Egg McMuffin recipe!
I have a secret list of Dirty Foods I Love.
KFC Popcorn chicken is on it. Pizza Hut is on it (double pepperoni thin and crispy with anchovies!). Crispy Kreme classic glazed doughnuts.
And yes, McDonald’s is on the list too. It doesn’t happen often, maybe 3 times a year. And when it does, I do the Drive-Through-of-Shame. I would never risk being seen inside McDonald’s!!!
I really wish I was the kind of person who never craved junk food. I’m sure if I really put my mind to it, I could live a whole-food life. But it would be an EFFORT!!!
So my compromise? Takeout copycats. Junk food made at home, a whole lot healthier.
Say HI to my McDonald’s Sausage and Egg McMuffins copycat!
Sausage Patties
This copycat is all about the copycat McDonald’s sausage patties. Tasty, juicy, well seasoned breakfast patties that we love!
You will be astonished how similar it tastes to the real thing. There’s not even that many spices in the seasoning – but the secret spice is sage. This is what gives these breakfast patties that extra little flavour edge that really makes it taste like the Maccers!
How to make Sausage and Egg McMuffins in your PJ’s
It’s terrifically easy – so you can manage this half asleep or even if you’re feeling sketchy after a few too many wines the night before (let’s all just admit that Maccers is excellent hangover food).
Though if the thought of handling raw meat first thin in the morning is too much for you, just make the patties the ahead – they will keep for days in the fridge and months in the freezer!
I do like to melt the cheese ON the pattie. This is not how Maccers does it….. but who can resist molten cheese draped over a breakfast sausage pattie? Not I!
Also, my sausage patties are thicker. Because this is the beauty of homemade – we can make things just the way we want!
Don’t have egg rings?
Don’t worry! Either just pan fry eggs and push the edges in as they cook, or cut both sides out of a tuna can then use that as an egg ring! This was a genius idea from a reader, the lovely Dorothy from Tennessee.
Great make ahead breakfast – on the go!
Sausage and Egg McMuffins are a terrific make ahead breakfast. They will last for 4 days in the fridge the just need a quick microwave to reheat.
If you want to freeze them – instead of of cooking eggs sunny side up, either scramble them or make a folded omelette (of sorts). Egg whites tend to go a bit rubbery when frozen (in my opinion), but if mixed up with the yolks then cooked, they freeze fine.
And in true McDonald’s form, these Sausage and Egg McMuffins are fab for food on the go. Wrap it up, shove it in a paper bag, grab a cup of coffee and scoff these down with one hand while driving.
Because if I do the actual McDonald’s drive through, that is exactly how I eat it. 😉
All jokes aside though, no matter what your position on McDonald’s is – and I’ve been very honest with mine (i.e. Love / Hate) – these are really tasty. Really, really scrumptious.
They’re also a terrific breakfast for large groups because it’s easy to make big batches, especially if you cook on the BBQ so you can cook loads of sausage patties at the same time.
And instead of individual eggs, just make a giant batch of scrambled eggs.
Happy weekend everyone!! – Nagi x
More Grab-and-Run Breakfasts!
-
Healthy Oatmeal Breakfast Cookies – it’s like a bowl of porridge, in cookie form!
And more eggs for breakfast
-
Frittata – the classic done right!
-
Shakshouka – baked eggs made exotic
Watch how to make it
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Homemade Sausage and Egg McMuffin
Ingredients
Sausage Patties
- 1 lb / 500g ground pork (juicier) OR beef (mince) (Note 1)
- 1/2 tsp dried ground sage
- 1/2 tsp dried thyme
- 1 tsp onion powder (or garlic powder)
- 3/4 tsp black pepper
- 3/4 tsp salt
- 1/2 tsp sugar (any)
Muffins
- 2 tbsp oil
- 4 eggs
- 4 English muffins , cut in half
- 4 slices cheese (Note 3)
Instructions
- Preheat oven to 130C/275F.
- Place muffins on a baking tray, cut side up, and top with cheese. (Alternative - melt cheese on sausage patties, see video)
Sausage Patties
- Mix Sausage Patty ingredients in a bowl - use your hands to mix it real good!
- Shape into 4 patties (thick ones, or 5 Maccers size patties). Make them slightly larger than the muffins because they will shrink when cooking.
- Heat oil in a large non stick skillet over high heat. Add patties (in batches if needed). Cook the first side for 2 - 3 minutes or until browned. Flip then cook the other side until browned. (Optional: After flipping, top with cheese, cover with lid to melt).
Egg
- Meanwhile, heat another pan over medium high heat with 1 tbsp oil. Spray egg rings with oil and place in the skillet. (Note 4 for other cook methods).
- Crack egg into the rings. Add around 2 tbsp water into the skillet then cover with a lid. Cook for 1 - 2 minutes or until egg is cooked to your liking (I like runny yolks).
Assemble
- Remove warm muffins from the oven. Top with sausage, then egg, the lid of muffin.
- Serve and enjoy!
Recipe Notes:
- tuna can: take both ends off, wash (well!) and use as the ring. GENIUS idea from Dorothy in Tennessee, a RecipeTin Eats regular reader!
- in a well sprayed muffin tin(baked); or
- in onion rings (just cut a 1/3" slice and use the outer ring). Otherwise, just crack the eggs into the skillet then as it starts to cook, fold the edges in to make a (albeit rough!) round shape. OR just scramble them, or make a large omelette and cut to fit onto each. 3. Cheese - I used processed cheese to mimic McDonald's. 4. MAKE AHEAD:
- Refrigerate up to 4 days, reheat on low in the microwave for a couple of minutes, or cover with foil and reheat in oven.
- Freezer - scramble eggs or make omelette and cut up into 4. Do not freeze sunny side up eggs - I find the whites can go rubbery.
Nutrition Information:
Originally published May 2016, updated with brand new video, fresh new photos and a new Life of Dozer!
Life of Dozer
Just having a sniff……
I don’t add any sugar but do add 1 tsp of toasted fennel seeds to the mix and it is a game changer. Also make my own English muffins.
These are fab. I made them as meal prep when I was pregnant for hectic mornings when bub was born and loved them. Now he’s a toddler and just tried them for the first time himself, absolutely loved it! I make a quick plain omelette to cut up and place in, once he can have a soft egg we’ll give it a try. Thanks Nagi, this is a great one.
I cook my eggs in my pie-maker! Perfect shape, easy to control ‘done-ness’, super quick clean up, don’t need an extra fry pan! In fact…I might try cooking the patties in there too, next time!
I’m really looking forward to trying this on Sunday. Just a tip…remove the lid from a Kilner jar. Take out the removable center lid and you have a circle to cook round eggs x
YUM! I’ve been wrapping them in baking paper to keep in the freezer, then putting them in the sandwich press when I get to Uni. Thanks Nagi!
These are easy, delicious and a nice treat when you want Mac Donald’s breakfast but also don’t want to get out of your housecoat
I love Dorothy’s idea and she deserves a huge thank you from all of us
Nailed it!…as always. Thank you!
Great recipe. Is there a way to make ahead a freeze these to heat and go in the morning?
Also, controversial tip but another thing you can do is take a round microwavable container and put your egg in there. Cover with a lid and microwave in 30s bursts to your desired doneness. Quick, easy, and skips using oil.
I made a version of these today… no eggs, added bacon. They were good! Next time, I will omit the thyme, decrease the pepper and make sure to get regular mince… our grocery delivery substituted lean mince and they were just too dry. I really love that I can have these ready to go in the morning!
My wife and I tried this for the first time today. Very good and tasty.
The main variation is that I decided a quarter-pound sausage patty would be too much, so I divided the pound into six patties. Much better, although the next time I’ll flatten them down more.
I was wondering if they are worth the effort, but easier than getting dressed and going to McDonald’s on a weekend morning.
This is an amazing recipe, I make it pre prepped for hangover breakfasts, camping breakfasts and even a power outage powerhouse.
I tip it with home made English muffins and the Smokey cheese.
Winner for breakfast, lunch or dinner
Can I add some sausage meat to this recipe
I Tried it with suasage meat becuase that was all I had and had a major craving, cooked it with a hashbrown and I honestly could’nt tell the difrence Try it!
Did you use only sausage mince? Was it too fatty?
Just like a Macca’s McMuffin. Yum!
Pretty close tasting to the maccas version. Next time I’ll perfect it. If only I could find the muffins maccas uses.
I added a quarter teaspoon of ground fennel seeds and extra pepper and salt for a real kick. Tastes amazing!
Absolutely great recipe! Thank you,Nagi!
Better than maccas, double the batch and freeze!!!
Best part is you can have it with the runny egg 🤤🤤
Loved it! I used pork mince for a change and it was delicious! Quick easy and as always a 5 star meal!
Found this recipe while searching for a recipe for McDonald’s sausage patties, which have more of a bite than other brands of breakfast sausage (Walmart’s Great Value Fully Cooked Original Pork Sausage Patties are the closest to McD’s sausage I’ve ever tasted.) I made 6 sandwiches and cooked everything in the oven. Cooked 6 medium eggs in my Wilton whoopie pie/muffin top pan, breaking the yolk but not scrambling the eggs. If you put scrambled eggs in those whoopie pie molds, the eggs will expand and go everywhere. Used 1.5 lbs. of pork to make my sausage; an ice cream scoop helped me make equal-sized thin patties that I cooked on a rimmed baking sheet covered in foil. My intention was to put 2 thin sausage patties on each sandwich, but they still ended up thicker than expected, so I will only use 1 per sandwich and make some breakfast burritos with the rest. I increased the seasoning, but I think I should have actually doubled it because the patties still taste just like pork patties and not like salty, peppery sausage.
Lastly, I toasted the English muffins in the oven. Used Cooper cheese slices (a sharp American cheese) on my sammies.
When I make these again (and I will), I will double the sausage seasoning and probably use 2.5 times the salt and pepper called for. I will also make each patty much thinner and bigger so when they shrink up, they’ll be a better size for the English muffins. And I will probably use large eggs, add a small slurry of cornstarch and water (1/4 tsp. to 1-2 tsps. water) to the eggs, scramble them, and cook them in a 9″x13″ baking pan, cutting them into squares to buck tradition. Heck, I might even get some English muffin bread or sourdough and make the sandwiches that way. But no matter what, I will definitely be making these again and again.
Forgot to explain the cornstarch and water help to keep the eggs from getting hard and rubbery. The amount I mentioned is about right for 3 or 4 eggs, so if you’re multiplying the recipe to make a dozen sandwiches for example, you’ll want to use about 1/2 tsp. cornstarch to a tablespoon of water for a dozen eggs.
Thanks for putting this up I dont like Sausage Mcmuffins now I know why its the sage and dried thyme that give the patty a weird taste. I will make it without these herbs.