The Washington Post

Homemade Sausage McMuffin With Egg

Homemade Sausage McMuffin With Egg 1.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sep 16, 2009

It costs about $1.27 to make this version of this breakfast sandwich at home.

Servings: 1
  • 1 whole-wheat english muffin, cut in half horizontally and toasted, if desired
  • 1 1/2 ounces pork sausage patty, flattened to 4 inches or a little larger than the English muffin
  • 1 large egg
  • 1/2-ounce slice cheddar cheese


Line a plate with several layers of paper towels.

Place a small skillet over high heat; when it is very hot, add the sausage and cook for about 2 minutes on each side, until browned. Transfer to the paper-towel-lined plate to drain.

Gently break the egg into the hot skillet, reduce the heat to medium-high and cook for about 2 minutes, then use a spatula to turn over the egg; place the cheese on top of the egg to slightly melt the cheese. Cook for 2 minutes or until the yolk is set to your liking.

Transfer the drained sausage patty to the bottom piece of the English muffin. Top with the egg; serve immediately.

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Recipe Source

From cookbook author Sally Sampson.

Tested by Tom Wilkinson.

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Nutritional Facts

Calories per serving: 380

% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 8g 40%

Cholesterol: 257mg 86%

Sodium: 618mg 26%

Total Carbohydrates: 24g 8%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 22g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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