Sausage & Egg McMuffin Egg Bake

Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!

Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!

A couple of weeks ago I added a recipe for a Bacon & Egg McMuffin bake which was an awesome play on the delicious breakfast sandwich from McDonald’s. Since then I have done a bit more refining of the recipe and have actually added an extra layer of eggs to the mix too! The result is and even more authentically delicious breakfast bake! This weekend I am doing a final recipe test on the Sausage McGriddle bake and my hash brown recipe I’ve been working on. Also Monday morning you can log on to find an amazingly authentic In ‘n Out experience.

Still to come… a bacon, egg and cheese bagel bake and a sausage and egg mcgriddle bake!

Let’s talk kitchen tools for a second, I have been getting a fair number of emails asking for more information about what kinds of pots and pans I recommend. I am going to make a page that details my favorite pieces for you all, but until then here are a few tips for this recipe.

You can make this a one pot meal if you use a sturdy oven-proof pan. My favorite is my trusty cast iron skillet. I use it on a daily basis, so much in fact I usually don’t even put it back in the cupboard. I clean it and put it back on the stovetop for the next time I use it. Given how heavy it is, it works pretty well for me this way. You can also use a normal oven-safe skillet (many are available for a low cost) or even a pyrex pan (I have this glass set, you can’t find a set any cheaper/more utilitarian than this one) instead. For a nice square/rectangular metal pan,  You will need a skillet for cooking the sausage and eggs but the baking can certainly be done separately. I just like being able to use less cookware when possible.

If you are looking at my photos and see a gold finish to my pans you are seeing a line from Williams-Sonoma called Goldtouch (no advertisement for them here, just love). It is professional quality bakeware that I have been using with clients for years. It took me 6 years to spring for a new set as I had worn out my old ones from VERY heavy use. Think high heat roasting on an almost daily basis. So most of the ones you will see in photos now are very new and shiny. I imagine as the blog matures the pans will as well. Please don’t think you need these pans to make your dishes come out tasty and beautiful. Likewise, you don’t need my set of All-Clad to sear a piece of meat perfectly. So when I link you guys to products you can use I will usually link to either the exact item I use or if something I use is very expensive I will let you know of great, less expensive alternatives.

Cook sausage on high heat, you want the color on the outside, the rest will bake through in the oven. Remove from pan, let cool and slice into chunks. Drain/wipe fat from pan if you would like to use butter to cook the eggs. If you want to cook them in sausage fat instead, drain all but about a tablespoon and heat the pan on medium high.Break 6 eggs into a bowl, add them to the pan and poke the yolks. Stir a bit just to spread the yolks around a bit.
Cook until just set and remove from pan. Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!Spray either your cast iron skillet or 8×8 inch pan with cooking spray. Cut the English muffins into chunks and toast at 375 degrees until slightly browned and crispy, about 7-9 minutes. Whisk the rest of the eggs, milk, salt and pepper in a mixing bowl. Add toasted English Muffin chunks, eggs, sausage and cheese in layers to your pan. Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!

Pour the egg mixture over it evenly. Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!Bake for 45-50 minutes. Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!
Enjoy with Maple syrup!

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Sausage McMuffin Egg Bake

Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!
Yield 9
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 12 eggs , divided
  • 1 tablespoon butter (optional)
  • 2 cups milk
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 oz breakfast sausage (since I was a kid, I use and LOVE Farmer John)
  • 2 cups cheddar cheese (I put a half a pound in chunks in my food processor and it gave me perfect little bits)
  • 8 large english muffins (If you use a smaller variety like Thomas, you will need 12)
  • maple syrup , for topping

Instructions

  • Cook sausage on high heat, you want the color on the outside, the rest will bake through in the oven.
  • Remove from pan, let cool and slice into chunks.
  • Drain/wipe fat from pan if you would like to use butter to cook the eggs. If you want to cook them in sausage fat instead, drain all but about a tablespoon and heat the pan on medium high.
  • Break 6 eggs into a bowl, add them to the pan and poke the yolks.
  • Stir a bit just to spread the yolks around a bit.
  • Cook until just set and remove from pan.
  • Spray either your cast iron skillet or 8x8 inch pan with cooking spray.
  • Cut the English muffins into chunks and toast at 375 degrees until slightly browned and crispy, about 7-9 minutes.
  • Whisk the rest of the eggs, milk, salt and pepper in a mixing bowl.
  • Add toasted English Muffin chunks, eggs, sausage and cheese in layers to your pan.
  • Pour the egg mixture over it evenly.
  • Bake for 45-50 minutes.
  • Enjoy with maple syrup!

Nutrition

Calories: 501kcal | Carbohydrates: 26g | Protein: 26g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 289mg | Sodium: 1216mg | Potassium: 368mg | Fiber: 1g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 0.3mg | Calcium: 306mg | Iron: 2.2mg
Keyword: copycat recipes, egg McMuffin, McDonalds Recipes, Sausage & Egg McMuffin Egg Bake (Copycat)

Dinner then Dessert TIPS A non-traditional but fun option for a complete McDonalds-esque meal would be adding some tater tots to the mix. I would add them as the second to last layer, just under the cheese before baking. Or just cook them off on a pan in the oven the last 15 minutes this is baking!

Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!

Your favorite fast food breakfast reimagined! Crispy, chewy English Muffins baked with eggs, breakfast sausage and cheddar cheese for a delicious egg bake that will be a hit with a crowd! Serve with maple syrup and a side of hash browns and skip the drive thru!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I agree with Joyce — not a single comment from someone who actually tried it, which was not very helpful to me as I tackled this recipe this morning! I would’ve loved to hear how others were able to get 8 chopped English muffins and all the rest of the ingredients into an 8×8 pan! I could not — I had to use a 14×9 casserole dish. But I also agree with all the other comments — this savory and sweet breakfast dish is right up my alley! Did any of you end up trying it? I’d love to know! Thank you, Sabrina, for such a fun and tasty dish. ?

  2. This looks so yummy. I will try it soon. Or give the recipe to my mom she’s a great cook and baker. Honey

  3. I want to see reviews from people who have actually made this. Too many reviews saying “My family would love this” or “This looks so good”. These are not helpful at all. I want to know who made it and get their opinion! We all want something constructive so we can work off of it.

  4. This looks interesting. I like how you use the eggs twice. As a distinguishable ingredient and as the bonding agent.

  5. This looks like a breakfast that my family would love. We really enjoy our weekend breakfast time.

  6. I’m always looking for new breakfast meals. The fact that it is one dish is an added bonus!

  7. Wow. This looks beyond words amazing. I will for sure need to try making this. It looks so good, my whole family would LOVE this!

  8. I love the idea of making it in one big pan versus individual. Such a time saver and so much fun to eat.

  9. I have no doubt this breakfast bake puts the original to shame, plus it is so much more fresh too. I can see this being a weekend brunch hit as well as a breakfast for dinner success.

  10. I’m loving this! (Sorry couldn’t resist the jingle!) Seriously though, this looks like a perfect weekend breakfast, yum!

  11. We do a Christmas breakfast at our house for our entire family. This sounds like it would make a great addition to our menu this year!

    1. Wonderful! We do gingerbread pancakes and I make the ones for the little ones look like Santa with berries for his hat, m&m eyes and a whipped cream beard. 🙂 I can’t wait until Christmas!

  12. Love sausage and eggs for breakfast!! This looks like the perfect Saturday breakfast!

  13. I am always looking for new breakfast ideas. I have never tried anything like this. The recipe looks easy to make and so delicious.

  14. This looks like a delicious breakfast. I will have to try making this on the weekend. I am sure my kids are going to love it.

  15. This looks delish! I may sneak out early and get the rest of the ingredients i don’t have on hand to make this for breakfast tomorrow. Hubby will love it!

  16. My girls have been planning a slumber party here with friends when school starts and this would be a great breakfast idea.

  17. I have a total weakness for English muffin and sausage breakfast sandwiches, so I think this looks fantastic!

  18. This looks delicious! Breakfast foods are my favorite and I’ll admit I could probably eat a whole pan by myself. Everyone else is on their own, haha.

  19. I’m so excited for all of your fun breakfast bakes to come! This one sounds right up my husband’s alley. He loves sausage breakfast sandwiches so he would love this bake.

  20. This looks so tasty and so easy to make. It would be perfect to make for Sunday Brunches. It has everything we love and want for breakfast.

  21. This sounds fantastic! I can’t wait to make this for the family. I love how it’s a brick of breakfast. Yum!

  22. This would be a perfect meal for a sunday brunch! I will have to make it for after church this weekend, thanks!

  23. That is so good! I love that you have everything all together in one dish like that. My husband would devour this.

  24. Now this is a manly breakfast! My husband would love this, though I would need to make it special without the cheese 🙂

  25. This looks and sounds yummy. I am always looking for new weekend breakfast idea. My family will love this.

  26. My family would be all over this! Can you make it ahead of time and then use it for the week? That would work well for us. Totally delicious!

    1. Yes! My husband cuts it into squares and eats it for a quick breakfast. It isn’t quick as soft and fluffy but still delicious! I slice it into sticks and dip it into syrup!