Sausage And Egg Muffin Recipe

Make the sauce

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, honey (if using) and 1/4 tsp salt until smooth. Taste and adjust heat or salt. Refrigerate until assembly.

Cook sausage patties

Heat a large skillet over medium heat. Add the sausage patties (4). Cook 4–5 minutes per side, pressing gently and turning once, until internal temperature reaches 160°F (71°C) and exterior is browned. Transfer to a plate and keep warm.

Toast muffins

Split the English muffins and spread butter on cut sides. In the same skillet over medium-low heat (or in a toaster), place muffin halves buttered-side down and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Fry the eggs

Wipe the skillet if needed and add 2 tsp oil or butter; heat over medium. Crack eggs into the pan, spacing evenly. Season with the remaining 3/4 tsp salt (distributed) and 1/2 tsp black pepper. For sunny-side-up with runny yolks, fry undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 2 minutes, gently flip and cook 15–30 seconds more. If you prefer set yolks, cover the pan for 30–60 seconds or cook longer to desired doneness.

Spread about 1 heaping tablespoon of sriracha mayo on both cut sides of each toasted English muffin.

Place a cooked sausage patty on the bottom half of each muffin. If using cheese, lay a slice on the hot patty so it melts slightly.

Top each sausage (and cheese) with a fried egg.

Cap with the top muffin half and press gently. Serve immediately while hot.