Description
Savory sausage and egg mixture piled high on toasted English muffins with melted cheese and green onions. A quick, customizable, and satisfying breakfast!
Ingredients
Scale
- 1 pound breakfast sausage (I prefer Jimmy Dean regular)
- 6 large eggs
- 1/2 cup milk (any kind works!)
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 6 English muffins, split and toasted
- Optional: Butter or cream cheese for spreading on muffins
Instructions
- Cook the Sausage: In a large skillet over medium heat, crumble the breakfast sausage. Cook, stirring occasionally, until browned and fully cooked (8-10 minutes).
- Drain Excess Grease: Drain off any excess grease from the skillet.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and milk. Add salt and pepper to taste.
- Combine Sausage and Egg: Pour the egg mixture into the skillet with the cooked sausage. Reduce the heat to low.
- Scramble the Eggs: Gently scramble the eggs with the sausage, stirring frequently, until cooked through but still slightly moist (5-7 minutes).
- Add Cheese and Green Onions: Remove the skillet from the heat. Stir in the shredded cheddar cheese and chopped green onions.
- Toast the English Muffins: While the sausage and egg mixture is cooking, toast the English muffins until golden brown.
- Spread with Butter (Optional): If desired, spread each toasted English muffin half with a thin layer of butter or cream cheese.
- Spoon on the Sausage and Egg Mixture: Spoon the sausage and egg mixture evenly onto the toasted English muffin halves.
- Serve Immediately: Serve the sausage breakfast muffins immediately while they are warm and delicious.
Notes
- Spice it Up: Add red pepper flakes or use spicy sausage.
- Add Vegetables: Sauté diced bell peppers, onions, or mushrooms before adding the sausage.
- Cheese Variations: Try Monterey Jack, pepper jack, or Swiss.
- Make-Ahead Option: Prepare the sausage and egg mixture ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently before assembling the muffins.
- Freezing Instructions: Let the assembled muffins cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, thaw the muffins in the refrigerator overnight or microwave them for a few minutes until heated through.
- Use Different Bread: If you don’t have English muffins, you can use other types of bread, such as biscuits, croissants, or even bagels.
- Add a Sauce: A drizzle of hot sauce, hollandaise sauce, or even a simple ketchup can add extra flavor to these muffins.
- Bake the Eggs: For a slightly different texture, you can bake the egg mixture in muffin tins. Grease the muffin tins well, then fill each cup with the sausage and egg mixture. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the eggs are set.
- Use Turkey Sausage: For a leaner option, substitute the pork breakfast sausage with turkey sausage.
- Add Spinach: For a healthier twist, add a handful of chopped spinach to the egg mixture. It will wilt down as the eggs cook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes