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This McDonald’s copycat sausage egg McMuffin recreates the familiar breakfast sandwich with a toasted English muffin, a browned sausage patty, a round cooked egg and melty American cheese. Cooking the egg inside a ring keeps it the same shape as the muffin so the sandwich stacks neatly. The finished McMuffin is warm and savory, with crisp sausage edges, soft egg and creamy cheese against the toasted muffin. Make a batch ahead and heat them up fast for breakfast all week.
Why You’ll Love It
This McDonald’s copycat sausage egg McMuffin stacks browned breakfast sausage, a round egg and melted American cheese inside a toasted English muffin for a warm savory breakfast sandwich.
Classic fast food flavor: The sausage, egg and melted cheese combo delivers the same salty, savory breakfast flavor people expect from the original sandwich.
Balanced texture in every bite: Crisp browned sausage, soft egg and toasted muffin create contrast that makes the sandwich satisfying to eat.
Reliable breakfast sandwich: Each sandwich stacks neatly and holds together well when you pick it up.
Freezer friendly breakfast: You can make a batch at once and keep them ready for quick reheating during the week.
Also try my Big Mac salad, some steak and eggs, a fried egg sandwich, sausage breakfast burritos and biscuit breakfast sandwiches.
Sausage Egg McMuffin Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Breakfast sausage: Provides the savory base and browns well in a skillet for deeper flavor. I used Jimmy Dean original pork sausage roll, but any breakfast sausage meat or homemade sausage patties will work.
Eggs: Add richness and structure while creating the classic round egg layer.
English muffins: Toast to give the sandwich a slightly crisp exterior with a soft interior crumb. You can make your own English muffins or just buy a package.
Salted butter: Adds flavor to the toasted muffin and helps soften the crumb.
American cheese slices: Melt smoothly into the warm muffin and sausage.
How to Make a Sausage Egg McMuffin
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Shape the sausage patties: Divide the sausage into portions and press each into a flat round with a shallow thumb indent in the center.
Cook the sausage: Cook the patties in a skillet until golden brown and fully cooked through, then drain on a baking tray or plate lined with paper towels.
Prepare the pan: Wipe the skillet to remove excess grease and lightly grease the cooking surface plus the egg ring.
Cook the eggs: Crack an egg into the ring and cover the pan so the egg sets into a neat round. Repeat with the remaining eggs.
Toast the muffins: Toast the English muffins and spread butter over the cut sides while they are still hot. Place cheese on the bottom halves so it softens.
Assemble the sandwiches: Layer sausage on top of the cheese, add the egg and finish with the top muffin. Serve immediately.
Substitutions and Variations
Make it spicy: Use hot breakfast sausage or mix a pinch of cayenne or red pepper flakes into plain sausage. Another option is switching the English muffins for jalapeno cheddar biscuits.
Muffin swap: Try toasted bagels or a flaky buttermilk biscuit instead. Make your patties slightly larger or smaller if needed.
Turkey or chicken sausage: Poultry sausage works well if you prefer a lighter meat option to pork patties.
Different cheese choice: Cheddar, Pepper Jack, Swiss or any similar melty cheese can replace the American cheese.
Gluten-free version: Use gluten-free English muffins and toast them well before assembling.
Dairy-free option: Use plant-based butter and a dairy-free sliced cheese alternative.
Add more toppings: Add a crispy hash brown on top or perhaps some spinach leaves or a slice of tomato.
Serving Suggestions
With potatoes: Enjoy breakfast potatoes or breakfast fries. Hash browns are also great with McMuffins.
With a coffee: A pistachio latte or shaken oat milk espresso would be good or you might prefer a Starbucks style medicine ball tea.
For brunch or lunch: Pair your homemade egg McMuffins with a simple mixed greens salad with whole lemon vinaigrette, some air fryer onion rings or something contrasting such as my honey lime fruit salad or creamy ambrosia.
How to Store
Store: Let the sandwiches cool completely before storing. Wrap each sandwich in foil or plastic wrap or place them in an airtight container. Refrigerate for up to 4 days.
Freeze: Wrap each sandwich in plastic wrap and foil. Freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or reheat directly from frozen.
Reheat: Remove foil and plastic wrap and wrap the sandwich in a paper towel. Microwave for 1 minute if thawed or about 3 minutes if frozen, checking every 30 seconds. You can also reheat in a 350°F oven for 15 to 20 minutes if thawed or 25 to 30 minutes if frozen. In an air fryer, reheat at 350°F for 5 to 7 minutes until heated through.
Top Tips
Flatten the patties well: Press sausage slightly wider than the muffin so it doesn’t shrink smaller during cooking.
Spray egg rings each time: A light coating prevents the egg from sticking to the metal.
Cover the pan while cooking eggs: The lid helps the egg cook evenly and set on top.
Add cheese while the muffin is hot: The residual heat softens the slice before stacking.
In a rush? Use multiple egg molds (these work great!) so you don’t have to cook the eggs one at a time.
Copycat McDonald’s Sausage McMuffin with Egg FAQs
As fat renders from the sausage the meat contracts. Pressing the patties slightly wider than the muffin helps compensate.
The ring shapes the egg to match the muffin so the sandwich stacks evenly and stays balanced. You can use a stainless steel metal cookie or biscuit cutter if you don’t have an egg ring. Just grease it well each time.
Removing excess sausage grease prevents the eggs from frying unevenly.
Homemade Sausage and Egg McMuffin Recipe
Copycat McDonald’s Sausage and Egg McMuffin
Equipment
- Skillet Large with Lid
- Egg Rings 3-Inch Heat-Safe or a Stainless Steel Biscuit Cutter
- Baking Sheet Optional
Ingredients
- 16 Ounces breakfast sausage
- 6 eggs, large
- 6 English muffins
- 2 Tablespoons salted butter
- 6 Slices American cheese
- nonstick cooking spray, as needed
Instructions
Make the Sausage Patties
- Evenly divide the sausage into 6 portions.
- Flatten them into patties and use your thumb to make an indent in the center of each patty.
Cook the Patties
- Heat a large skillet over medium-high heat.
- Add sausage patties and cook for 4 or 5 minutes on each side, or until fully cooked to 165℉.
- Remove sausage from the pan and drain on a paper towel-lined plate.
Cook the Eggs
- Wipe the skillet clean with another paper towel and reduce the heat to medium-low (a reduced heat stops the egg whites going rubbery).
- Spray with nonstick cooking spray.
- Spray a 3-inch heat-safe egg mold with cooking spray and place it in the skillet.
- Add 1 egg to the mold and cover the pan with a lid. Cook for 4 to 5 minutes, or until the egg is set.
- Transfer onto a baking sheet or large plate and repeat with the remaining eggs.
Prepare English the Muffins
- While the last eggs are cooking, toast your English muffins.
- Butter while they're hot so the butter melts.
Assemble the McMuffins
- While the English muffins are still warm, add a slice of cheese to the bottom of each muffin.
- Place the sausage on top of the cheese, followed by the egg and the top of the muffin.
- Serve immediately.
Notes
Spray egg rings each time: A light coating prevents the egg from sticking to the metal.
Cover the pan while cooking eggs: The lid helps the egg cook evenly and set on top.
Add cheese while the muffin is hot: The residual heat softens the slice before stacking.
In a rush? Use multiple egg molds so you don’t have to cook the eggs one at a time.
Nutrition
This copycat Sausage Egg McMuffin is a tasty, savory breakfast sandwich. The browned sausage brings bold flavor, the egg adds a soft layer in the center and the melted American cheese ties everything together on the toasted muffin. It works well as a hot breakfast straight from the skillet and also holds up when made ahead and reheated later. This delicious copycat egg, sausage and cheese McMuffin is a game changer for breakfast time. One thing’s for sure – you’ll be lovin’ it!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
