Sausage, Egg, and Cheese Breakfast Sandwiches with Maple Butter
A quick, comforting breakfast sandwich with a secret maple butter spread that makes it taste nothing like fast food.
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Servings: 4
Ingredients
- 8 oz pork sausage
- 4 large eggs
- Salt and black pepper to taste
- 4 slices Cheddar cheese
- 4 English muffins halved
- 4 tablespoons salted butter softened
- 1 tablespoon pure maple syrup
Instructions
- Divide 8 oz of pork sausage into 4 equal patties. Spray a large skillet with non-stick cooking spray and heat over medium-high. Cook the patties for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- Carefully drain the fat from the skillet and reduce the heat to medium. Crack all 4 large eggs into a bowl, season with salt and black pepper, and whisk until combined. Pour the egg mixture into the skillet. Cook until the top is almost set but still just glossy, then gently fold the eggs over in half. Remove the pan from the heat and let the eggs finish cooking from the residual heat.
- In a small bowl, whisk 4 tablespoons of softened salted butter until smooth and creamy. Stir in 1 tablespoon of pure maple syrup until fully combined. Toast all 4 English muffins until lightly golden.
- Spread 1 tablespoon of maple butter across both halves of each toasted English muffin (about ½ tablespoon per half). Place a portion of the folded egg on the bottom half of each muffin. Top with 1 sausage patty and 1 slice of Cheddar cheese. Microwave each open-faced sandwich for 20 to 30 seconds to melt the cheese. Cap with the top half of the muffin and serve immediately.