Sausage, Egg and Cheese English Muffin Sandwich

Name: Sausage, Egg and Cheese English Muffin Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz (340 g) bulk breakfast sausage, cold, divided into 4 equal portions (about 3 oz / 85 g each); 4 whole (228 g) English muffins, split in half with a fork; 4 whole (200 g) large eggs, cracked into a bowl and lightly beaten with the salt and pepper; 4 slices (84 g) American cheese slices, unwrapped; 3 tbsp (42 g) unsalted butter, at room temperature, divided (1½ tbsp for muffins, 1½ tbsp for eggs); ¼ tsp (1½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; hot sauce or ketchup, to taste, for serving (optional)

From the MyKitchenBank Kitchen

A diner-style breakfast sandwich with a juicy, well-browned sausage patty, a soft-set egg cooked in a ring so it fits the muffin, and melty American cheese, all tucked into a buttery toasted English muffin. Four sandwiches come together in about 35 minutes.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 sandwiches

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Ingredients

4 servings

12 oz (340 g) bulk breakfast sausage, cold, divided into 4 equal portions (about 3 oz / 85 g each)
4 whole (228 g) English muffins, split in half with a fork
4 whole (200 g) large eggs, cracked into a bowl and lightly beaten with the salt and pepper
4 slices (84 g) American cheese slices, unwrapped
3 tbsp (42 g) unsalted butter, at room temperature, divided (1½ tbsp for muffins, 1½ tbsp for eggs)
¼ tsp (1.5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
hot sauce or ketchup, to taste, for serving (optional)

Equipment (9)

12-inch (30 cm) nonstick or cast-iron skillet
Second skillet or griddle (optional, to speed things up)
4 egg rings or 3½-inch (9 cm) round cutters (optional)
Thin metal spatula
Instant-read thermometer
Baking sheet
Fork for splitting the muffins
Small bowl for whisking eggs
Lid or second baking sheet to cover the skillet

Steps

Before you start

Use bulk raw breakfast sausage (not pre-cooked links or patties). Keep it cold so it is easy to shape.
Set a baking sheet in the oven and heat it to 200°F (95°C) to keep finished components warm.
Have everything within reach: once the eggs go in, the steps move quickly.
If you don't have egg rings, use 3½-inch (9 cm) greased round cutters or the metal rings from wide-mouth canning jar lids.

1
Shape the pattiesOven 200°F / 95°C
- Divide the cold sausage into 4 equal portions of about 3 oz (85 g).
- Roll each into a ball, then press between your palms or on a sheet of parchment into a patty about 4 inches (10 cm) wide and ½ inch (1.2 cm) thick.
- Press a shallow dimple into the center of each with your thumb.
- Put a baking sheet in the oven and heat to 200°F (95°C).
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Ready when: Patties are even in thickness and slightly wider than the muffin.
Tip: Patties shrink as they cook, so make them a little wider than the muffin. The dimple stops them from puffing into domes.
2
Brown the sausage
- Place a 12-inch (30 cm) skillet over medium heat.
- Add the patties without oil and cook 4 to 5 minutes, until the underside is deeply browned.
- Flip and cook 4 to 5 minutes more.
- Check the center with an instant-read thermometer.
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Ready when: Deep brown crust on both sides, no pink in the center, and 160°F (71°C) internal temperature.
Tip: Press the patties only once at the start. Pressing while they cook squeezes out the juices.
3
Keep sausage warmOven 200°F / 95°C
- Move the patties to the warm baking sheet in the 200°F (95°C) oven.
- Pour off all but 1 tablespoon of the fat from the skillet and wipe out any dark bits with a paper towel.
- Leave the skillet over the heat.
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Ready when: Skillet has a thin film of fat and no burnt bits.
4
Toast the muffinsOven 200°F / 95°C
- Spread the cut sides of the muffin halves with 1½ tablespoons of the butter, about ½ teaspoon per half.
- Place them buttered side down in a second skillet or on a griddle over medium heat and toast 2 to 3 minutes.
- Keep warm on the baking sheet in the oven.
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Ready when: Cut sides are golden brown and crisp at the edges.
Tip: With only one skillet, toast the muffins first in the clean pan, then cook the sausage.
5
Season the eggs
- Crack the eggs into a bowl and add the salt and pepper.
- Whisk gently with a fork for about 15 seconds, just until the yolks and whites are combined.
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Ready when: Mixture is uniformly pale yellow with no streaks of clear white.
6
Set up the egg rings
- Reduce the sausage skillet to medium-low.
- Add the remaining 1½ tablespoons butter and set 4 egg rings in the pan.
- Brush the inside of each ring with the melted butter.
- Without rings, plan to cook the eggs as 4 rounds in the pan and fold them to fit.
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Ready when: Butter is melted and foamy but not browning.
Tip: Ungreased rings make the eggs stick and tear when lifted.
7
Cook the eggs
- Pour about ¼ cup (60 ml) of the beaten egg into each ring.
- Cook 2 to 3 minutes, until the edges are set and the surface looks mostly opaque.
- Run a knife around the inside of each ring, lift off the rings, and flip the eggs with a thin spatula.
- Cook 30 to 45 seconds more.
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Ready when: Eggs are fully set with no wet shine on top and spring back lightly when touched (160°F / 71°C).
Tip: Keep the heat low. High heat makes the eggs rubbery and brown before the top sets.
8
Melt the cheese
- Place a slice of American cheese on each egg right after flipping.
- Cover the skillet with a lid or baking sheet for 30 to 45 seconds so the cheese softens and drapes over the egg.
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Ready when: Cheese is glossy and slumped over the edges of the egg.
9
Assemble and serve
- Set the bottom half of each muffin on a plate, buttered side up.
- Top with a sausage patty, then an egg with melted cheese.
- Add hot sauce or ketchup if using, and cover with the muffin tops.
- Press gently and serve right away.
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Ready when: Sandwich is hot throughout with the cheese still soft.
Tip: Wrap in parchment for a minute to meld the layers and make the sandwich easier to hold.

Good to know

Tips

Use cold sausage and handle it as little as possible for a tender patty.
Fork-split English muffins have more nooks that crisp up than muffins cut with a knife.
Without egg rings, pour the eggs in a thin round, cook until set, and fold into a square to fit the muffin.
Cook sausage over medium, not high, so the inside cooks through before the outside burns.

Make ahead

Cook the sausage patties and eggs up to 3 days ahead and refrigerate separately. Reheat, then assemble with fresh toasted muffins and cheese. Or assemble fully and freeze (see storage).

Storage & reheating

Best eaten immediately. Refrigerate assembled sandwiches wrapped tightly for up to 3 days. Freeze individually wrapped in parchment and foil for up to 2 months. Reheat from the fridge in the microwave for 45 to 60 seconds, wrapped in a damp paper towel. From frozen, bake wrapped in foil at 350°F (175°C) for 20 to 25 minutes, or microwave about 2 minutes, flipping halfway, until steaming hot (165°F / 74°C).

Substitutions

American cheese slices → sliced cheddar or provolone. Melts a bit less smoothly than American cheese, so cover the pan a little longer.
bulk breakfast sausage → turkey or chicken breakfast sausage. Leaner, so add 1 teaspoon of oil to the pan and cook to 165°F (74°C).
English muffins → split biscuits or bagels. Toast the same way; bagels may need an extra minute.
unsalted butter → neutral oil or bacon fat. Use for the egg rings and muffins. Flavor will be less creamy.