The Best Homemade McDonald's Breakfast Sandwich Recipe

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Cooking With Anadi

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Good morning! I’m presenting to you the king of savory breakfasts - the breakfast sandwich! In particular, a HomemadeMcDonald’s Sausage McMuffin recipe! Here is my favorite go-to combination for the ultimate breakfast sandwich recipe!

This Homemade Breakfast Sandwich recipe is prepared with egg, sausage, cheddar cheese, bacon and English muffins. The inspiration for this homemade McDonald’s Sausage McMuffin recipe came from my favorite breakfast sandwich combination of all time. I discuss this more in my Making Cooking Fun! free motivational guide - my top 5 tips to explore your potential in the kitchen. Going out to eat can inspire you to get creative in the kitchen! Whether I’m having a breakfast sandwich from McDonald’s, Starbucks, Tim Horton’s, or even Farm Boy (a Canadian grocery store), it’s always a good start to my day! However, to save some money and to enjoy the freshness of your own breakfast, I definitely recommend you try out this homemade McDonald’s Sausage McMuffin recipe! If taking this fast-food favorite to your kitchen has been on your bucket list, check it off as part of your Live to Cook one-month challenge! Get my free guides by signing up to my newsletter and be sure to tag your homemade sausage McMuffins on Instagram @cooking.with.anadi so I can share your awesome creations!

This Homemade McDonald’s Sausage McMuffin recipe will tell you which egg ring I recommend for the egg and how to cook the sausage patties and how to assemble, store and reheat your breakfast sandwiches. These freezer-friendly breakfast sandwich recipes will have two sausage variations: the first breakfast sandwich recipe will feature my Mild Italian Turkey Sausage and my second one will use my Pork & Bacon Breakfast Sausages. Of course, you can substitute with my Spicy Calabrian Turkey Sausage if desired in your homemade McDonald’s Sausage McMuffin.

To learn how to make English muffins you may refer to the resource that I always refer to The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart.

To get all the details of how to make each of the homemade McDonald’s McMuffins and the McDonald’s sausage patty recipe, be sure to watch the videos! I’d appreciate it if you subscribe to my YouTube cooking channel, Cooking with Anadi, if you’re not already so you get all the notifications for when my video recipes go live! I love to share the videos with the written recipes so you get the complete picture and a tangible view of what’s going on to go hand in hand with the written recipes! Let’s get cooking!

Why Make This Homemade McDonald’s Sausage McMuffin Recipe

This egg and sausage McMuffin recipe is a perfect breakfast option for so many reasons! Here are the reasons why I love this breakfast sandwich recipe:

• Savory: I’m usually a savory kind of guy for breakfast. In this homemade McDonald’s Sausage McMuffin recipe, you’ll see how the sausage, egg, bacon and cheese work together to create the ultimate savory combo.
• Easy to make: This homemade McDonald’s sausage McMuffin recipe is so easy to cook and assemble, perfect for when you’re in a pinch but want to be satisfied!
• Portable: You could even take these McDonald’s McMuffins for when you’re on the go! You can meal prep to save you time and have it as a grab-and-go breakfast when you don’t have the time to cook. No excuses for not eating a good breakfast!

Equipment for Homemade McDonald’s Sausage McMuffin

• Bread knife
• Mixing bowl
• Spatula
• Non-stick pan
• Tongs
• Fish spatula
• Pastry brush
• Bench scraper
• Silicone egg ring or stainless steel egg ring (read my thoughts on both below!)

Stainless Steel vs Silicone Egg Rings for Egg and Sausage McMuffin

If I had to pick one, I would go with the stainless steel rings for breakfast sandwiches. The reason I pick those are they are sturdier and harder, it's steel. Similar to other silicone based utensils, they have a tendency of wearing out where bits of silicone eventually starts to come out. Both options are great though and will last you a long time, they can even withstand pretty high temperatures, so no worries for you egg related needs.

Having stainless steel appliances also gives that feeling of a professional kitchen which is not a bad perk. Plus, because the stainless steel ring is much taller, you can use it to serve and shape a variety of salads, sides and even desserts,

Ingredients for Homemade McDonald’s Sausage McMuffin

This breakfast sandwich recipe will show you how to make 2 egg and sausage McMuffins. Feel free to scale the ingredients, depending on how many mouths you’re feeding or if you’re meal prepping! For this recipe, you’ll need:

• English muffins, sliced in half
• Large eggs
• Sausage patties
• Bacon
• Slices of cheddar cheese (I love the singles slices!)
• Butter

How to Make a Sausage McMuffin

How to Make McDonald’s Sausage Recipe

1. To make patties for breakfast sandwiches, prepare and divide the Mild Turkey/Chicken Sausage recipe into four 1.5 ounce portions for four sandwiches. Freeze any extra portions.
2. Take one portion and roll it into a ball with your hands. Then, gently pat it down until you have a round disc. If the sausage is sticking, you apply some oil or water on your hands to help shape the patties.

Cooking the Bacon, Sausage and Eggs

If using a pre-made sausage, cut the sausage casing with a knife, and pat down sausage into a 1/4 inch thick patty (about 1 1/2 ounces in weight).

Heat a pan on medium heat and cook bacon until crisp.

In the same pan, add the sausage patty and cook for 1 1/2 - 2 minutes on each side until lightly browned on each side.

To cook the eggs, we’ll use a silicone ring or a cookie cutter to help shape the eggs into the size of the English muffins as they cook. Coat the silicone ring/cookie cutter with cooking spray or butter.

Heat a pan on medium low and place ring/cookie cutter on pan. Add butter in the silicone ring/cookie cutter. When the butter melts, add in your eggs. Whisk the eggs and season with salt and pepper. Cover the pan, lower heat to low and gently cook. To save time, you can prepare the eggs in a separate pan and sausage and bacon in another pan at the same time.

While the eggs, sausage and bacon are cooking, toast the English muffins. Once the eggs are cooked, carefully lift the cookie cutter with tongs and start assembling the sandwich.

Assembling the Sandwich

Add the cheese over the eggs, followed by the sausage and bacon.

Serve hot and enjoy!

Pork & Bacon Sausage Breakfast Sandwich Variation

Prepare the Patty

Finely dice the bacon and add to a cold pan. Turn the heat to medium and let the fat start to render. Cook the bacon until most of the fat has been rendered and the bacon has started to become crispy.

Add garlic and onions and stir well. Continue cooking until the onions have softened and the bacon has become crispy. Set the pan aside and let the mixture cool down.

In a large bowl, add the meat, egg, onion-bacon mixture, parsley, salt and pepper. Mix well until combined and then divide into 3.5 ounce portions and pat down lightly to form patties.

For the Breakfast Sandwich

In a pan, add the sausage patty and cook for 1 1/2 - 2 minutes on each side until lightly browned on each side. Once you flip the sausage to cook the other side, add a slice of cheese. Let that melt while the sausage continues to cook.

To cook the eggs, we’ll use a silicone or stainless steel ring to help shape the eggs into round disks for the sandwich. Coat the silicone ring/cookie cutter with cooking spray or butter.

Heat a pan on medium low and place the silicone/stainless steel ring on the pan and add butter in the middle. When the butter melts, crack the egg inside the ring and season with salt and pepper. Once the whites are mostly cooked, break the yolk and stir with the whites.

While the eggs finish cooking, warm up the English muffins.

Once the eggs are cooked, remove the ring and flip if necessary to finish cooking them.

Starting from the bottom bun, place egg, sausage and the top bun to assemble the sandwich.

Enjoy warm!

Tips for Delicious Freezer Breakfast Sandwiches

• Make sure to grease the stainless steel or silicone rings well to ensure the egg does not stick.
• If freezing sausage to prepare ahead, cut out parchment paper squares and form 2-3 ounce patties over them. Cover with a square and continue preparing. These can then be wrapped in tightly plastic wrap and frozen until later.
• Add the cheese after flipping the patties and lower to heat to allow it to melt as the sausage finishes cooking.
• For make-ahead sandwiches, prepare the sandwich as instructed, tightly wrap in parchment and then freeze using freezer bags. You can let the sandwich defrost overnight for the next morning or carefully microwave to get them ready!

Other Breakfast Sandwich Add-Ins

The above recipes show the basics to make an incredible Freeze-Friendly Breakfast Sandwich. However, you can add some more ingredients inside your sandwiches if you’d like! Here are some other ideas:

• Tomatoes, sliced
• Avocados, sliced
• Jalapeños
• Sriracha
• Mayonnaise
• Fresh Guacamole or Chunky Mango Guacamole
• Authentic Pico de Gallo

The McDonald's Breakfast Menu, and Which Sandwich This Recipe Copies

If you have landed here after a mobile order or a drive-thru run, it is worth being clear about which sandwich this recipe copies. This is the Sausage McMuffin build: a sausage patty, a round egg, cheese and bacon on a toasted English muffin. The plain Egg McMuffin is the version made with Canadian bacon in place of a sausage patty, and the wider breakfast menu also runs biscuits, the sausage biscuit being the best known of them, along with bagels. Everything below is written for the English muffin version, because that is the one I make at home.

The bread is where those sandwiches actually differ, and it changes more than you would expect. An English muffin is dense, a little chewy, and toasts to a firm surface, which is why it holds a hot patty and a soft egg without going soggy underneath. Biscuits are tender and tend to crumble under a fried egg, and bagels bring so much more bread that the filling gets lost inside it. You can build this same filling on either one, but expect a different sandwich rather than the same sandwich on other bread.

A hash brown on the side is the other half of the drive-thru order, and there is nothing stopping you from cooking one while the bacon crisps. If you are a fan of the original, the honest case for making it yourself is not speed, because a mobile order is hard to beat on speed. It is that you control the sausage, the doneness of the egg, and how much cheese actually goes in.

Egg and Cheese: Melty American Cheese, Cheddar, and Getting the Round Egg Right

The egg and cheese layer is what most people are chasing when they try to recreate this at home. This recipe uses four large eggs and four slices of cheddar, each slice broken in half so it sits snugly on the muffin instead of hanging over the edge, which is a small thing that stops the cheese sliding out on the first bite. The chain uses the melty American cheese singles everyone recognizes, so if that particular flavor is the point for you, swap the cheddar for American singles; they melt softer and taste milder. Cheddar gives you more actual cheese flavor, which is why it is what I reach for.

The egg is cooked in a greased silicone or stainless steel ring over medium low heat with butter in the middle of the ring. Add one large egg, season with salt and pepper, and once the whites are mostly set, break the yolk and stir it through the whites. That stirring step is what gives you the even, pale round rather than a fried egg with a runny center. Warm the English muffins while the eggs finish, then lift the ring away and flip the egg to set the top.

Assembly order matters for the same reason. Starting from the bottom bun it goes egg, cheese, sausage, bacon, top bun, so the cheese lands straight onto the hot egg with the hot sausage pressed on top of it and melts from both sides while you finish building the sandwich.

Protein, Calories, and What to Serve Alongside

Four things in this sandwich carry the protein: the sausage patty, one large egg, a strip of bacon and the slice of cheese. The patties come from my Mild Turkey/Chicken Sausage recipe, divided into four one and a half ounce portions, which is a large part of why a homemade one eats differently from a packet patty. The recipe card at the bottom of this post carries the per-sandwich calories and the rest of the nutrition breakdown, so I will point you there rather than repeat figures in the middle of a method.

For sauce, the add-ins list above is where I would start. Sriracha, mayonnaise, guacamole or pico de gallo all work, and a thin layer on the top bun is plenty before it starts sliding. If you want the sweet and savory thing that honey does on a breakfast biscuit, a small drizzle of honey over the sausage is surprisingly good, though it is not part of the recipe as written.

As for the rest of the plate: a hash brown, a coffee, and if you are meal prepping, wrap the finished sandwich tightly in parchment and freeze it in a freezer bag. Let it defrost overnight and reheat it gently the next morning rather than blasting it, so the muffin does not turn rubbery.

The Make-Ahead Breakfast Sandwich Method: Batch of Twelve, Freeze, Reheat

Cooked one at a time this is a twenty-minute breakfast, which is fine on a Sunday and useless on a Tuesday. Treated as a make-ahead breakfast sandwich recipe it becomes something else entirely: one session on the weekend and you have breakfast handled for two weeks. The whole build freezes well because every component is already cooked, and nothing in it is watery enough to turn the muffin to mush.

For a batch, stop cooking eggs in rings one by one. Beat the eggs into a single egg mixture, season, and pour it either into a greased muffin tin, which gives you perfectly round pucks the size of an English muffin top, or in a thin even layer onto a rimmed baking sheet or baking pan lined with parchment. Bake at 350°F for twelve to fifteen minutes until just set. If you used a sheet, cut rounds out with the same cookie cutter you would have cooked them in. The texture is very slightly firmer than a ring-cooked egg, which is exactly what you want in a frozen sandwich.

Cook the sausage patties and the bacon in batches in the same pan while the eggs are in the oven, then assemble hot and let each sandwich cool completely on a rack before it goes anywhere near the freezer. Wrapping a warm sandwich traps steam and the muffin softens overnight. Wrap each one tightly in parchment first, then in foil, then put the lot in a freezer bag; the parchment stops the foil sticking to the cheese and the foil is what actually keeps the freezer air out. Label the bag with the date and use them within about a month.

To reheat, unwrap completely, wrap loosely in a paper towel and microwave at full power for about a minute from frozen, then check and add ten-second bursts. Microwaving it inside the foil is the one genuine mistake to avoid. If you would rather not use a microwave, let it defrost in the fridge overnight and warm it in a dry pan over low heat with a lid on, which crisps the muffin again in a way the microwave never will.

A few variations that survive freezing. Swiss melts more evenly than a slice of cheddar cheese and is the closest thing to the original's texture; pepper jack is the one to reach for if you want heat built in rather than added later. Kosher salt is easier to judge by hand when you are seasoning a whole bowl of egg mixture rather than a single egg, and half a teaspoon of onion powder beaten into the eggs adds a savoury note that carries through the freezer well. What does not freeze is anything fresh — avocado, tomato and sriracha all belong on the sandwich the morning you eat it, not before.