The classic sausage, egg and cheese McMuffin from McDonald’s just got better! These homemade egg McMuffins have a delicious homemade seasoned sausage patty with a delicately cooked egg and some melted cheese on all inside a toasted English muffin. It’s the perfect, easy and hearty breakfast!

I love making eggs for breakfast! They are so yummy and high in protein so I don’t get hungry come 10:30 a.m. 😂 For more delicious egg breakfasts, try my cheesy scrambled eggs, scrambled eggs on toast, avocado and egg toast, and my egg breakfast casserole.

Homemade Sausage and Egg McMuffin on a black plate with two glasses of orange juice in the background.

Why This Recipe Works

  • Why go to McDonald’s when you can make it juicier and better at home? Yep, you read that right. This copycat McDonald’s egg and sausage mcmuffin is way better than the fast food’s. Everything is fresh and delicious! Say goodbye to rubbery eggs and dry and flavorless sausage!
  • Easy, homemade sausage patties are better than pre-made. I wanted to get these sausage patties perfect so they were flavorful and so the sausage flavor really comes through and isn’t overpowered with too made additive seasonings. I know you’ll love the result! These patties are so good you’ll make them again and again.

Ingredient Notes

Homemade Sausage and Egg McMuffin ingredients on a gray background.
  • Cheese: You can use whatever type of cheese you prefer. In order to makes these a copycat McDonald’s egg McMuffin recipe I chose American cheese.
  • Pork Sausage: McDonald’s uses pork in the U.S., but in Australia McD’s uses beef. You can use beef or pork as the spices will really help bring out the flavor. Pork is juicier and my preferred meat choice.
  • English Muffins: English muffins are a sourdough bread so it’s a different flavor than traditional bread.
  • Seasonings: I use a combination of onion powder, thyme and sage to help give flavor to the sausage patties.

Step-by-Step Instructions

  1. Toast the English muffins in a toaster in the oven at 300°F for 10 minutes or until lightly golden and crisp. 
  2. Make the sausage patties. Add the ground pork, sage, thyme, onion powder, pepper, and salt to a bowl. Use a fork or your hands to mix everything until combined. 
  1. Shape into 4 patties. Make the patties slightly larger than the muffins because they will shrink when cooking. 
  2. In a large nonstick skillet set over medium high heat, add 1 tablespoon of oil. Place the patties in the skillet and cook for 3 minutes until browned, flip and place a slice of cheese overtop and cook the other side until the cheese is melted, the other side of the patty is browned and the internal temperature reaches 160°F. 
Four raw sausage patties on a white plate.
  1. Cook the eggs. While the patties are cooking, preheat another pan over medium high heat and add 1 tablespoon of oil. Spray egg rings with nonstick cooking spray then place the rings in the pan while it’s preheating.
  2. Crack one egg into each egg ring, gently break the yolk of the egg with a fork if desired. Add 2 tablespoon of water to the skillet (do not add the water into the egg ring), cover the skillet with a lid and cook until the egg is cooked to your liking. I like a semi-soft egg yolk. 
An egg in an egg ring in a black skillet.
  1. Assemble the sausage egg McMuffin. Grab 1 whole English muffin (2 halves) and top 1 half with a sausage patty, then egg, then the other half of the English muffin. Enjoy!
A set of hands holding a Homemade Sausage and Egg McMuffin against a gray background.

Recipe Tips

Eggs: If you don’t have egg rings you can use a tuna can, remove both sides of the tuna can and use that to cook your egg. Or you can cook the egg without a circular ring and then cut it into a circle afterwards.

If you like broken hard eggs, simply break the yoke with your spatula until the yoke runs.

Cheese: Use whatever cheese you prefer, I used American to copy what McDonald’s uses!

Freezing and Storing

To freeze, let the sausage egg McMuffin cool completely and wrap each in plastic wrap and store in a Ziplock bag in the freezer. The sausage, cheese and egg McMuffins will last in the freezer for up to 2 months. I’d recommend not cooking them with the cheese if you are planning on freezing them. Then add the cheese when you remove them from the freezer to eat.

You can make these ahead of time. Wrap each McMuffin in foil and store in the fridge for up to 4 days. Reheat in the oven.

FAQs

What kind of meat is in McDonald’s sausage McMuffin?

According to McDonalds.com, they use a chicken sausage patty. I prefer pork sausage which is why I’ve chosen that instead.

Can you freeze sausage egg McMuffins?

Yes! Just wrap each individually in plastic wrap and store in the freezer for up to 2 months. Remove and warm in the oven or microwave.

Who invented the egg McMuffin?

The egg McMuffin was created by a McDonad’s francisee named Herb Peterson. It was invented in 1971 and made it to McDonald’s menu in 1972.

A hand holding a Homemade Sausage and Egg McMuffin with a bite taken out of it.

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Homemade Sausage and Egg McMuffin on a black plate with orange juice in the background.
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Homemade Sausage and Egg McMuffin

Make your own sausage and egg mcmuffin from the comfort of your home! This McDonald's copycat recipe tastes so much better than the one they sell and takes only 15 minutes to make.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4 servings

Ingredients
 

Patties

  • 1 lb ground pork - I use Jimmy Dean regular pork sausage
  • 1/4 teaspoon dried ground sage
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon dried onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil - divided
  • 4 large eggs
  • 4 English muffins - cut in half
  • 4 slices cheese - I used American cheese to copy what McDonald's uses

Instructions
 

English Muffins

  • Toast the muffins in a toaster or place in a 300°F preheated oven, cut side up, on a baking sheet and toast for 10 minutes or until the tops are lightly golden and crisp. 

Patties

  • To a medium bowl add the ground pork, sage, thyme, onion powder, pepper, and salt. Use a fork or your hands to mix everything until combined. 
  • Shape into 4 patties. Make the patties slightly larger than the muffins because they will shrink when cooking. 
  • In a large nonstick skillet set over medium high heat, add 1 tablespoon of oil. Place the patties in the skillet and cook for 3 minutes until browned, flip place a slice of cheese overtop and cook the other side until cheese is melted, the other side of the patty is browned and the internal temperature reaches 160°F. 

Cook the Eggs

  • While the patties are cooking preheat another pan over medium high heat and add 1 tablespoon of oil. Spray egg rings with nonstick cooking spray then place the rings in the pan while it’s preheating. Crack one egg into each egg ring, gently break the yolk of the egg with a fork if desired. Add 2 tablespoon of water to the skillet (do not add the water into the egg ring), cover the skillet with a lid and cook until the egg is cooked to your liking. I like a semi-soft egg yolk. 

Assembly

  • Grab 1 whole English muffin (2 halves) and top 1 half with a sausage patty, then egg, then the other half of the English muffin. Enjoy!

Notes

Eggs: if you don’t have egg rings you can use a tuna can, remove both sides of the tuna can and use that to cook your egg.
Cheese: Use whatever cheese you prefer, I used American to copy what McDonald’s uses!
You can make these ahead of time. Wrap each mcmuffin in foil and store in the fridge for up to 4 days. Reheat in the oven.
Meat: McDonalds uses pork in the US, but in Australia McD’s uses beef. You can use beef or pork as the spices will really help bring out the flavor. Pork is juicier and my preferred meat choice.

Nutrition

Calories: 677kcal (34%)Carbohydrates: 27g (9%)Protein: 37g (74%)Fat: 46g (71%)Saturated Fat: 22g (110%)Polyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 297mg (99%)Sodium: 718mg (30%)Potassium: 499mg (14%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 562IU (11%)Vitamin C: 1mg (1%)Calcium: 277mg (28%)Iron: 3mg (17%)
Course: Breakfast
Cuisine: American
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