Sausage Egg and Cheese English Muffins
Prep time
Cook time
Total time
The Classics: Sausage Egg and Cheese English Muffins are a great breakfast to keep in the fridge or freezer all week, and then just grab, reheat and go!
Serves: 4 sandwiches
  • 1 pound ground pork
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons light brown sugar
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon crushed fennel seeds
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 tablespoon olive oil
  • 4 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large english muffins
  • 4 slices American cheese
  1. In a large bowl, mix together the sausage, sage, thyme, brown sugar, salt, pepper, fennel, red pepper, garlic, and paprika, until evenly combined. Divide into 4 even portions, and then shape into thin large patties. They'll shrink and get thicker when they cook.
  2. Heat a large skillet, with the oil, over medium-high heat. Once very hot, plate the sausage patties in and cook for 2 minutes, flip over and continue to cook for another 2 minutes until golden brown on both sides. If your skillet isn't big enough, you'll probably need to cook them batches. Transfer to a plate, cover with foil and keep warm.
  3. Heat a griddle over medium-high heat, place 4 egg molds on and heat through until hot. Grease each center and sides of the molds with cooking spray. Crack an egg into each mold and cook until the whites are firm, about 5 minutes. Season with salt and pepper. Once the eggs have set, carefully remove the molds, and flip over each to cook on the side side, about 2 minutes.
  4. Preheat oven to 350 degrees F.
  5. Split the english muffins and place on a baking sheet. Lay a slice of cheese on each bottom and bake for about 5 minutes to toast the muffins and melt the cheese slightly. Remove from the oven and then lay a sausage patty on top of the cheese, and then an egg. Sandwich together with the top bun and serve immediately, or let cool and then wrap in wax paper and store in the fridge for up to 4 days. You can also place the wrapped sandwiches in a freezer food storage bag and freeze for up to 3 months. Enjoy!
Recipe by The Candid Appetite at