Homemade Sausage and Egg McMuffin is a high-protein breakfast sandwich perfect for meal prep. Made with oven-baked eggs, seasoned pork and beef patties, melted cheese, and toasted English muffins, this easy freezer-friendly recipe is ideal for busy mornings. Prepare in batches, store in the fridge or freezer, and reheat in minutes for a quick, nutritious breakfast. Great for families, fitness meal plans, and make-ahead breakfasts.
A high-protein, freezer-friendly breakfast sandwich made with homemade sausage patties, oven-baked eggs, melty cheese, and toasted English muffins. Great for batch prep and easy weekday mornings.
Ingredients
Sausage Patties
- 1 kg (2.2 lbs) minced pork (5% fat)
- 1 kg (2.2 lbs) minced beef (5% fat)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- Pinch white pepper
Eggs
- 12 large eggs
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Pinch white pepper
To Assemble
- 12 English muffins
- 24 slices burger cheese
Instructions
1. Prep the Muffins
Slice all English muffins in half and toast to your liking. Set aside.
2. Make the Sausage Patties
In a large bowl, combine pork, beef, and all sausage seasoning ingredients. Mix until well combined. Divide into 24 balls (approx. 83g / 2.9 oz each).
Flatten each meatball into a patty using baking parchment and a burger press or your hands. Arrange on 3 baking trays, 8 patties per tray.
Bake two trays of patties in a preheated oven at 200°C / 400°F (fan) for 12 minutes.
3. Cook the Eggs
Crack the eggs into a large bowl and whisk with salt, pepper, garlic powder, and white pepper.
Line a 40 x 30 x 2.5 cm (16 x 12 x 1 inch) baking dish with parchment, pressing into corners.
Pour the eggs into the dish and bake for 10–12 minutes until just set.
When the first trays of sausage patties are done, bake the third tray of patties and the tray of eggs together.
Slice the cooked eggs into 12 portions (3 rows by 4 columns).
4. Assemble the Muffins
Lay 12 squares of baking parchment on your work surface. On each, layer:
- Muffin base
- 1 sausage patty
- 1 slice of cheese
- 1 portion of egg
- 1 more sausage patty
- 1 more slice of cheese
- Muffin top
Slice each sandwich in half (important for reheating) and wrap tightly in the parchment.
Store in airtight containers or freezer bags:
- Fridge: Up to 3 days
- Freezer: Up to 2 months
Reheating Instructions
From the fridge:
Microwave on high (1000W) for 3 minutes, still in parchment, until hot throughout.
From frozen:
Microwave for 2 minutes (in parchment). Unwrap and flip both halves so the insides face out. Rewrap and heat for another 1–2 minutes until piping hot.
Tips
- Use a burger press for even patties and consistent cooking.
- Slice sandwiches before freezing to help them heat more evenly.
- Keep muffins wrapped during reheating to preserve moisture.
- Let the eggs cool slightly before slicing for cleaner cuts.
Variations and Substitutions
- Meat options: Use turkey, chicken, or plant-based mince as alternatives.
- Cheese choices: Swap burger cheese with cheddar, Swiss, or mozzarella.
- Add extras: Layer in spinach, tomato, or hot sauce before reheating.
- Low-carb option: Skip the muffin and use lettuce wraps or low-carb buns.
FAQs
Can I make these ahead of time?
Yes, they’re designed for batch prep. Store in the fridge for up to 3 days or freeze for longer.
Can I bake the patties instead of pan-frying?
Yes. All patties are baked, which simplifies cooking and cleanup.
Do I need to thaw before reheating?
No need. Reheat from frozen using the instructions above.
Serving Suggestions
- Pair with a side of fruit, yogurt, or smoothie for a full breakfast.
- Great for grab-and-go workday mornings.
- Add a dash of ketchup, hot sauce, or mustard just before serving.
- Serve with hash browns or a breakfast salad for brunch.
Why You’ll Love This Recipe
- High protein: Ideal for post-workout or filling starts to the day.
- Make-ahead friendly: Freeze in bulk for stress-free breakfasts.
- Budget-conscious: Cheaper than drive-thru meals with better ingredients.
- Customizable: Easy to adjust for dietary needs or flavor preferences.
- Time-saving: Reheats in minutes, perfect for busy mornings.
Homemade Sausage and Egg McMuffin (High Protein | Make-Ahead)
12
servings30
minutes30
minutesIngredients
Sausage Patties
1 kg (2.2 lbs) minced pork (5% fat)
1 kg (2.2 lbs) minced beef (5% fat)
½ tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
Pinch white pepper
Eggs
12 large eggs
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
Pinch white pepper
To Assemble
12 English muffins
24 slices burger cheese
Directions
- Prep the Muffins
- Slice all English muffins in half and toast to your liking. Set aside.
- Make the Sausage Patties
- In a large bowl, combine pork, beef, and all sausage seasoning ingredients. Mix until well combined. Divide into 24 balls (approx. 83g / 2.9 oz each).
- Flatten each meatball into a patty using baking parchment and a burger press or your hands. Arrange on 3 baking trays, 8 patties per tray.
- Bake two trays of patties in a preheated oven at 200°C / 400°F (fan) for 12 minutes.
- Cook the Eggs
- Crack the eggs into a large bowl and whisk with salt, pepper, garlic powder, and white pepper.
- Line a 40 x 30 x 2.5 cm (16 x 12 x 1 inch) baking dish with parchment, pressing into corners.
- Pour the eggs into the dish and bake for 10–12 minutes until just set.
- When the first trays of sausage patties are done, bake the third tray of patties and the tray of eggs together.
- Slice the cooked eggs into 12 portions (3 rows by 4 columns).
- Assemble the Muffins
- Lay 12 squares of baking parchment on your work surface. On each, layer:
- Muffin base
- sausage patty
- slice of cheese
- portion of egg
- more sausage patty
- more slice of cheese
- Muffin top
- Slice each sandwich in half (important for reheating) and wrap tightly in the parchment.
- Store in airtight containers or freezer bags:
- Fridge: Up to 3 days
- Freezer: Up to 2 months
- Reheating Instructions
- From the fridge:
- Microwave on high (1000W) for 3 minutes, still in parchment, until hot throughout.
- From frozen:
- Microwave for 2 minutes (in parchment). Unwrap and flip both halves so the insides face out. Rewrap and heat for another 1–2 minutes until piping hot.
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