Keen on more McDonald’s copycat recipes? Try my Big Mac salad, spicy chicken sandwich, Big Mac sauce, and crispy hash browns next. Unpopular opinion: McDonald’s breakfast menu is far superior to the regular McDonald’s menu, and their sausage McMuffin is the creme de la creme. Well, that is until you make my healthier version. It has all the same components, except it’s made with good-for-you ingredients and half the calories.
Why I love this recipe
Tastes even better than the original. From the buttery English muffin to the melty cheese and savory sausage, no one will be able to tell the difference. Easy to customize. You can use different types of cheese and sausage to make it uniquely yours. Quick to make. It’s definitely faster than driving to McDonald’s and waiting in line! Cheaper. Is it just me, or is fast food no longer the cheaper option? The last time I went, I spent upwards of 20 bucks for a couple of sandwiches! My recipe is pennies on the dollar.
Ingredients needed
Eggs. Use room temperature eggs. If you forget them in the fridge, carefully place them in a bowl of lukewarm water for 5 minutes before cooking them. Sausage. I use my turkey sausage or chicken sausage, but you can use any sausage, including frozen breakfast sausage meat. I’ve found that Jimmy Dean Original breakfast patties and Bob Evans ground pork sausage taste exactly like the ones used at McDonald’s. American cheese. For an authentic flavor, use Kraft American cheese singles or something similar (there are tons of cheaper brands available). English muffins. I used whole wheat English muffins for a fiber boost, but any will work, including microwavable English muffins. For the recipe video and pictures, I used classic buns just so you know you have options!
How to make a McDonald’s sausage McMuffin
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Omg, thank you for the recipe! These smell and taste like the real deal, except not junk-like. I don’t know if that makes sense, but as a huge fan of the sausage and egg McMuffin, these are a dream!” – Alexandra Step 1- Cook the sausages. Prepare the sausage patties as instructed (frozen, homemade turkey sausage, or chicken sausage). Step 2- Cook the eggs. Add oil to a non-stick pan over medium heat. Once hot, add four egg rings and crack an egg into each one. Break the yolks with a fork and let them fry for 1-2 minutes, flipping halfway through. Remove the eggs from the heat. Step 3- Toast and assemble. Toast the English muffins in a toaster. Place each egg on top of the sausage. Top each egg with a slice of American cheese and place it on the English muffin.
Arman’s recipe tips
Lower the calories. Use egg whites, low-fat American cheese, and make my low-calorie English muffin. Swap the cheese for cheddar cheese, pepper jack, or even crumbled goat cheese. Add some veggies. Wait for the bottom of the egg to set slightly, then sprinkle in finely chopped mushrooms, peppers, or spinach. Use different meat. Use other types of sausage, Canadian ham, or bacon. Season the eggs. Add a little salt, black pepper, and onion powder for a flavor boost. For a more authentic McDonald’s flavor, you can even add a tiny pinch of sugar (they sweeten the sausage, but this would have the same effect).
Make ahead and storage
Believe it or not, these breakfast sandwiches make excellent meal prep. Here’s how it’s done: Up to one week: Wrap each breakfast sandwich in parchment paper, place them in individual ziplock bags, and then store them in the refrigerator. One week or more: Wrap each breakfast sandwich in parchment paper and plastic wrap. Store them in the freezer for up to 6 months. Reheating: Place the sandwich on a baking sheet and heat in the oven at 350F for 8-10 minutes or until warm.
Frequently asked questions
More savory breakfasts to try
Sous vide egg bites Asparagus quiche Starbucks spinach feta egg wrap Savory waffles Or any of these savory breakfast recipes
Originally published March 2015, updated June 2022, and republished June 2024
