Sausage, Egg and Cheese Sandwich
Published April 23, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 sandwich
- 1English muffin, split
- Unsalted butter
- 4ounces uncooked breakfast or Italian sausage (about 4 small or 1 large), casings removed
- 1large egg
- Salt and black pepper
- 1slice American cheese
- Ketchup or hot sauce, or both (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
156 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 279 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Toast the English muffin, then spread the cut sides with butter.
- Step 2
Roll the sausage into a loose ball. Heat a small (8-inch) or medium (10-inch) cast-iron skillet over medium-high. Add the sausage and immediately press down with a spatula or second skillet until ¼-inch thick. Cook, undisturbed, until browned and crisp, 1 to 3 minutes per side. Transfer to the bottom of the muffin and turn off the heat.
- Step 3
Wipe out the skillet and add a pat of butter. With the heat still turned off, add the egg. Cook until the whites are set but the yolk is not firm, 3 to 5 minutes. The heat of the skillet should gently cook the eggs, but if the egg isn’t sizzling, turn the heat to medium-low. Use a spatula to burst the yolk and spread it over the whites. Season with salt and pepper. Flip the egg and let the yolk cook for just 30 seconds or so to set slightly, then flip back. Top with the cheese, cover, and let sit until the cheese has melted, 1 to 2 minutes.
- Step 4
Place the egg on top of the sausage, add ketchup and hot sauce as desired, then add the top muffin and press down. You can wrap in parchment or foil for later, or eat right away.
Private Notes
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Cooking Notes
Bud McIntyre
Thomas English muffin. Kerrygold unsalted butter. Jimmy Dean sage sausage. Use a heritage egg with a dark yolk if you can those. A slice of Tillamook pepper jack cheese. Don’t tell your heart doctor.
TimesReader
Bays English Muffins are great. They're airy and you need to eat at least two to fill up, but worth finding if you can. Much lighter and nicer than Thomas, which for some reason seems to have a lock on the market!
David S.
You nailed it! Perfect layering of perfect elements. My only suggestion would be a splash of Tabasco or even a tomato relish or chutney.
eric
American cheese is the best choice for this application. Other cheeses are great, but not as good. And yes to wrapping it and letting it rest.
Dan
The point of making this yourself is to make it better than the bodega/gas station/drive-thru does and that means natural cheese in place of "pasteurized process cheese product."
Sharon Munsterman
This is also good with a chorizo sausage patty.
Suebee
For the gluten-free crowd, Trader Joe's gluten-free English muffins, toast up nice and crisp.
Denise little
I buttered my muffin before I toasted it.
Janet Protasiewicz
that's funny. we started a toaster on fire doing that as kids.
Brian
Is there a way to turn ground pork into a breakfast sausage? Just add spices?
Amanda
Yup, black pepper, "poultry seasoning" ( which is a bit of ground sage, celery seed and some other things) pinch of chile flake( I like to grind it, so it's spread out) and of course salt. Some like a dash of maple. Knead it together while very cold, just a little bit, until it all sticks together when you pick it up. Microwave a baby patty 35 sec to check seasoning. Make patties and freeze.
Dan
Start with 1/2 teaspoon each table salt and ground black pepper per pound of ground pork. Sage and a bit of cayenne pepper are traditional in breakfast sausage. Thyme, rosemary, marjoram, nutmeg, fennel seed, coriander seed, crushed red pepper, onion, garlic (not all at once) show up in some recipes. A splash of real maple syrup if you have it. Italian sausage is fennel seed and crushed red pepper to your preferred level of hotness
Disco
Use cheddar, use pepperjack, use colby. Heck, use mozzarella. For heaven's sake, don't ever use American "cheese."
F
Beat the egg in a ramekin and then pop into the microwave and you have the perfect size and shape for your English muffin. Speeds clean up too! Just test your cook time and power settings so it doesn’t blow up on you. And yes, seconding the vote for Morningstar veggie patties!
Amanda
How long, would you estimate? 30 s?
Miggy
Instead of using an egg ring, I use a mason jar ring. A bit of oil spray is applied before cooking.
New Jersey Linda
Egg fried or scrambled. Or egg substitute. Or even tofu. Butter or no butter. Thomas's or Bay's or sliced bread or pita. Sausage or bacon or pork roll or deli ham or Canadian bacon, or no meat. American or Gouda or cheddar or faux cheese or no cheese, your choice. Ketchup or hot sauce or Worcestershire sauce or mustard, or none. Salt and pepper or none. Eat immediately or wrap in plastic, or paper, or foil, or place in a container for safe keeping. I love the comments in The New York Times.
Laura George
I don’t understand how you stop the fried egg from spreading out everywhere and becoming very unsandwich-like. Any help?
Richard X
Step 3: "Flip the egg and let the yolk cook for just 30 seconds or so to set slightly, then flip back."
Dylan
Try using an egg ring.
Amanda
I would fold it in half with my spatula.
Denis in Boston
Sausage leaves a fond that you may not be able to wipe away. Just scramble the egg using it to deglaze the pan and heap the egg into the middle of the pan to get it to set. Carry on.
John Mazur
You know, replace the sausage with pork roll, and you really have something!
Dylan
I'm not a ketchup fan, so I use a spicy and sweet whole grain mustard instead.
DarkBlues
Maybe I should bother to add personal opinions. You've got yours; I 've got mine. But I can't see the use to anyone of American cheese. Mild cheddar, provolone etc, if you must have mild cheese. Something more flavorful is desirable for me (gruyere, cheddar, pepper jack) as it seems for a few commenters. Also I'm glad if you like a runny yolk in a sandwich you're eating with your hands; cooked yolk for me, please.
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