Sausage Egg McMuffin for the week
- Yield 1 “McMuffin”
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Sausage Egg McMuffin for the week sits in the Breakfast section of Regbie. The card serves 1 “McMuffin”. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 “McMuffin”
- 1 tablespoon ghee, or avocado oil, divided (plus more for greasing the biscuit cutters)
- ¼ pound bulk Italian sausage
- 2 large eggs
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup water
- 2 tablespoons guacamole, skippable
Method
Grab two stainless steel 3½-inch biscuit cutters , and grease the insides well with melted ghee or avocado oil spray.
Set one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
Warm a skillet over a medium burner and add 1½ teaspoons of ghee or avocado oil. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its evenly round shape, keep the mold on until the cooked patty shrinks away from the sides. Then, lift it off and away. (Wash and grease the inside of the biscuit mold and keep nearby.)
Fry the sausage for 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through. Once the patty’s ready, move it to a plate.
Now, make the eggy “buns.” Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
Warm a skillet over a medium-hot burner with the remaining 1½ teaspoons of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.) When the ghee’s shimmering, place the two greased biscuit cutters in the pan, and pour an egg into each mold.
Salt the eggs with salt and pepper to taste. Then, add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.
Turn down the heat to low, and cover the pan. Leave the eggs, covered, for about 3 minutes or until cooked through. Carefully move the eggs to a paper towel lined plate with a fish spatula.
Assemble the faux-“McMuffin” by sandwiching the sausage patty between the two egg rounds and adding a generous dollop of guacamole, if desired!
Kitchen notes
- Make ahead instructions: You can fry up the eggs and sausage ahead of time and store them in a sealed container in the fridge for up to four days.
- When you’re ready to eat the egg sandwich, you can microwave the components for about a minute and assemble the sausage mcmuffin!
