Sausage and Egg English Muffins

Sausage and Egg English Muffins

Skip the drive-thru line—these Sausage and Egg English Muffins are ready in 15 minutes, and taste so much better.

Sausage and Egg English Muffins
Yields 6
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  1. 6 large eggs
  2. 1⁄2 teaspoon kosher salt
  3. 1⁄4 teaspoon ground black pepper
  4. 1 (16-ounce) package bulk pork sausage
  5. 6 English muffins, split and toasted
  6. 2 tablespoons butter, softened
  7. 6 slices American cheese
  1. Preheat oven to 350°. Spray a 6-cup jumbo muffin tin with nonstick cooking spray.
  2. Crack one egg into each prepared muffin cup. Sprinkle with salt and pepper.
  3. Bake until centers are set, approximately 15 minutes.
  4. Slice sausage into 6 patties. Place patties in a large nonstick skillet, pressing with a spatula to flatten. Cook over medium-high heat, turning occasionally, until cooked through, approximately 8 minutes.
  5. Spread 1 teaspoon butter on bottom half of each English muffin. Top each with 1 sausage patty, 1 egg, and 1 slice cheese. Top with remaining muffin halves. Serve immediately.
Taste of the South

 Find more great recipes like this one in Taste of the South’s January/February 2017 issue!


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