Homemade Sausage & Egg McMuffin

Ok, confession time. I have never actually had a Sausage and Egg McMuffin.

Mostly because I’ve never really seen the appeal or felt the need for a Sausage and Egg McMuffin.

Other than a brief flirtation with it in my teens, I have never really been a big fan of fast food chains, particularly McDonalds. I find the food greasy, bland and generic. I prefer my food packed full of flavour and goodness.

It’s not that I am totally opposed to fast food as a rare treat (the Five Guys down the road has had a fair few visits from us!), but I just find the mass-produced blandness of McDonalds mildly offensive.

Now, having got that off my chest, I have to say, I do see the appeal of the idea of a Sausage and Egg McMuffin. It’s the kind of thing that I always felt, if done well, could have the potential to be delicious. I mean really delicious.

So I figured maybe it was worth trying to do it well. After all, it’s fairly standard ingredients and easy cooking.

And oh, I am glad I did.

So glad.

Really, really glad.

Because, well, yum.

So yum.

Really, really yum.

And most definitely not greasy, bland or generic!

And the best bit?

It probably would take you less time than driving over to your local McDonalds (unless you live right next door!) to pick one up.

And even better?

You can make it the night before and just heat it up in the morning if you like! Even less effort.

Mmmm, that’s my kinda fast food. Sorry Five Guys. You’re a little more up my street, but you’ve still got nothing on home-cooked food!

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Homemade Sausage & Egg McMuffin

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

A healthy, homemade version of the fast food favourite. Adapted from this recipe.

Course: Breakfast, Lunch

Servings: 4 people

Ingredients

• 6 medium sausages casings removed
• 1 medium courgette, grated and excess water squeezed out
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp fennel seeds, crushed
• salt & pepper
• 1 tbsp extra virgin olive oil or coconut oil
• 4 medium eggs
• 4 English muffins (sugar free or low sugar - I prefer to make my own to avoid ingredients I don't like, but check the labels if buying)*

Instructions

1. Preheat the oven to 180C/350F/gas 4.

2. Mix the sausage meat with the courgette, onion powder, garlic powder and fennel seeds. Season with salt & pepper.

3. Lightly grease 4 holes of a muffin tin and break an egg into each hole. Bake in the oven for 11 to 13 mins for runny yolks, or 14 to 15 mins for fully set yolks.

4. Meanwhile, heat the oil in a frying pan over medium heat, and fry the patties until cooked through, about 3 to 4 mins per side. Set them aside on some kitchen paper to drain some of the fat away.

5. While the eggs are finishing off cooking, slice and toast the muffins, then top one half of each muffin with a sausage patty and then an egg. Finish with the other half of the muffin.

6. Serve hot immediately, or allow to cool fully then wrap in foil or cling film and refrigerate or freeze until you want to serve it (it will keep for up to 2 days in the fridge or 2 weeks in the freezer). If frozen, thaw completely. To serve, simply reheat in the oven or microwave until piping hot.
   

7. Particularly good served with sugar free ketchup.

Recipe Notes

*to make your own sugar free wholegrain English muffins, see this recipe. I like to make a big batch and freeze them already halved, as they toast from frozen beautifully! You could use gluten free muffins if needed, just check labels to make sure they aren't rammed full of sugar.