This Paleo Sausage Egg McMuffin is perfect for fans of eating sausage ’n eggs with their hands. It’s a healthier version of McDonald’s Sausage Egg McMuffin that’s protein packed, keto, and Whole30-compatible!
I created this recipe for my dad, who’s a lifelong fan of breakfast sausage, eggs, and…um, English muffins. But we’re gonna skip the bread part!
A paleo version of a McDonald’s Egg McMuffin
For those of you who live under a rock, a Sausage Egg McMuffin is a popular breakfast sandwich served at the McDonald’s fast food chains. You know the one—it’s the portable breakfast sandwich that consists of a toasted English muffin, a seasoned sausage patty, a fried egg, and a slice of American cheese. Inspired by this classic dish, I created a homemade egg McMuffin recipe that’s delicious, healthy, and gluten free!
Everyone knows the best part of a Sausage Egg McMuffin breakfast sandwich isn’t the bread—it’s the filling! In my copycat version, the English muffin is subbed out for two steam-fried eggs and the filling is a golden brown pork sausage topped with a dollop of guacamole! Yes, it’s a little messier to eat but just grab some extra napkins!
Tips for making the perfect paleo breakfast sandwich
To make this breakfast sandwich resemble one from McDonald’s, you’ll need some special equipment:
- Stainless steel biscuit cutters or egg rings:I usetwostainless steel 3½-inch biscuit cutters to ensure that the sausage and the fried eggs are the same size and stack up perfectly. Some Nomsters have recommended using the metal ring on the lid of mason jars, too.
- A medium skillet with a lid: A cast iron skillet or a heavy duty pan with a tight fitting lid works best. You’ll be frying the eggs and then steaming them, so you’ll need a lid!
- Fish spatula: This indispensable tool is perfect for transferring the delicate fried eggs and sausage from the skillet.
Ingredients
- Eggs: I use 2 large eggs in this recipe to replace the “bread.”
- Bulk pork sausage: To keep things Whole30-compatible, use a bulk sausage that doesn’t contain sugar and other verboten ingredients. I have a homemade Whole30 Italian Sausage recipe that works great. Yes, turkey or chicken sausage will also work. Not into sausage? You can substitute bacon, ham, or Canadian bacon.
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Ghee or avocado oil cooking spray: For greasing the egg rings and for frying the eggs and sausage.
- Water:You’ll need about a quarter cup of water to help steam-fry the eggs properly.
- Guacamole (optional): To replace the richness of a slice of cheese, dollop on some guacamole.
How to make a paleo sausage egg McMuffin
Make the sausage patty
Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee of avocado oil spray.
Place one cutter on a plate and fill it with the sausage meat.
Gently press the meat down to uniformly shape a sausage patty.
Heat a skillet over medium heat and add some ghee or avocado oil. When the fat is shimmering, add the patty to the pan.
If you really want the patty to keep its perfectly 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 set aside.)
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, transfer it to a plate.
Make the egg buns
Now, onward to the eggy “buns.” Grab two small bowls and crack one egg into each.
Pierce the yolks with a fork.
Heat a skillet over medium-high heat and add some ghee when the pan is hot. (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.
Season 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 with the lid.
Cook the eggs, covered, for about 3 minutes or until cooked through.
Carefully transfer the eggs to a paper towel lined plate with a fish spatula.
Assemble the sausage egg McMuffin
Assemble the faux-“McMuffin” by sandwiching the sausage patty between the two egg rounds and adding a generous dollop of guacamole, if desired!
Once you’ve gussied up your “McMuffin,” pick it up and chow down!
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!
Looking for more recipe ideas? Head on over to myRecipe Index. You’ll also find exclusive recipes in my cookbooks,Nom Nom Paleo: Food for Humans(Andrews McMeel Publishing 2013),Ready or Not!(Andrews McMeel Publishing 2017), andNom Nom Paleo: Let’s Go!(Andrews McMeel Publishing 2022)
PRINTER-FRIENDLY RECIPE CARD
Paleo Sausage Egg McMuffin
4.91 from 11 votes
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings 1 “McMuffin”
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This Paleo Sausage Egg McMuffin is perfect for fans of eating sausage ’n eggs with their hands. It’s a healthier version of McDonald’s Sausage Egg McMuffin that’s protein packed, keto, and Whole30-compatible!
Ingredients
- 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 optional
Instructions
Grab twostainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee or avocado oil spray.
Place one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
Heat a skillet over medium heat 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 perfectly 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 set aside.)
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, transfer it to a plate.
Now, make theeggy “buns.” Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
Heat a skillet over medium-high heat 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.
Season 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. Cook the eggs, covered, for about 3 minutes or until cooked through. Carefully transfer 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!
Video
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!
Nutrition
Calories: 699kcal | Carbohydrates: 4g | Protein: 28g | Fat: 63g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 452mg | Sodium: 959mg | Potassium: 559mg | Fiber: 2g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Michelle Tam
Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.
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