Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 English muffins, split
- 4 slices American cheese
- 4 large eggs
- 4 tsp unsalted butter, divided (plus more for toasting if desired)
- 12 oz (340 g) ground pork
- 1 tsp kosher salt
- 1 tsp rubbed sage
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 2 tbsp ice-cold water
- 2 tbsp water (for steaming eggs)
Do This
- 1. Mix pork + seasonings + 2 tbsp ice water; form 4 thin patties (about 3 1/2 inches wide). Chill 10 minutes while you prep.
- 2. Sear patties in a skillet over medium heat, 3–4 minutes per side, until 160°F (71°C). Keep warm.
- 3. Butter and toast English muffins until golden.
- 4. Lightly butter egg rings and skillet; crack eggs into rings, pierce yolks, season, cover and steam with 2 tbsp water until set (3–4 minutes; 160°F/71°C).
- 5. Stack on muffin bottom: cheese, sausage, egg, muffin top.
- 6. Cover 30–60 seconds to melt cheese fully, then serve hot.
Why You’ll Love This Recipe
- Hits the same salty, savory, melty vibe as the drive-thru classic, but made fresh at home.
- The sage-forward sausage patty tastes like breakfast sausage should: hearty, peppery, and a little herbal.
- Egg rings give you that neat, stackable “McMuffin-style” egg that fits perfectly on an English muffin.
- Fast enough for weekdays, satisfying enough for weekend brunch.
Grocery List
- Produce: optional chives (for garnish), optional hot sauce (often in produce aisle depending on store)
- Dairy: unsalted butter, 4 large eggs, American cheese slices
- Meat: ground pork (or ground turkey as a swap)
- Pantry: English muffins, kosher salt, black pepper, rubbed sage, dried thyme, garlic powder, onion powder
Full Ingredients
Homemade Sage Breakfast Sausage Patties
- 12 oz (340 g) ground pork (80–85% lean works best)
- 1 tsp kosher salt
- 1 tsp rubbed sage
- 1/2 tsp freshly ground black pepper
- 1/4 tsp dried thyme
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 2 tbsp ice-cold water
Eggs and Muffins
- 4 large eggs
- 1/4 tsp kosher salt (about 1/16 tsp per egg)
- 1/8 tsp black pepper (optional)
- 4 English muffins, split
- 4 slices American cheese
- 4 tsp unsalted butter, divided (1 tsp per sandwich for toasting and/or egg cooking)
- 2 tbsp water (for steaming eggs in the skillet)
Optional for Serving
- Hot sauce
- Chopped chives
Step-by-Step Instructions
Step 1: Mix and shape the sausage patties
In a medium bowl, combine the ground pork, kosher salt, sage, black pepper, thyme, garlic powder, onion powder, and 2 tbsp ice-cold water. Mix with clean hands or a fork for about 45–60 seconds, until the mixture looks slightly sticky and uniform (that helps it hold together like a classic breakfast-sausage patty).
Divide into 4 equal portions (about 3 oz / 85 g each). Shape into patties about 3 1/2 inches (9 cm) wide and about 1/3 inch thick. Make them a little wider than the muffin because they’ll shrink slightly as they cook.
Place patties on a plate and chill for 10 minutes (this helps them stay flat and sear nicely).
Step 2: Cook the sausage until browned and juicy
Heat a large nonstick skillet or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add the sausage patties (no oil needed if using pork; if your pan is very dry, add 1/2 tsp neutral oil).
Cook for 3–4 minutes on the first side, until deeply browned. Flip and cook 3–4 minutes more, until the center reaches 160°F (71°C) on an instant-read thermometer.
Transfer patties to a plate and loosely tent with foil to keep warm.
Step 3: Toast and butter the English muffins
Split the English muffins and toast them until golden. You can use a toaster, or toast cut-side-down in a dry skillet over medium heat for 2–3 minutes.
Butter the cut sides with about 1 tsp butter per sandwich (use more or less to taste). Set aside, ready for stacking.
Step 4: Set up the egg rings for that classic McMuffin shape
Wipe out the skillet if there are browned bits that might burn (a quick paper towel wipe is fine). Return the skillet to the stove over low heat.
Lightly grease 4 egg rings (about 3 1/2 inches wide) with a thin coat of butter. Add 1 tsp butter to the skillet and swirl to coat. Place the rings in the skillet.
Step 5: Cook the ring-mold eggs with a quick steam
Crack 1 egg into each ring. For the most classic “fast-food style” texture and a flatter egg, use the tip of a knife to pierce each yolk once (optional, but very authentic). Season evenly with the 1/4 tsp salt and optional pepper.
Add 2 tbsp water to the skillet (pour it into open areas, not directly into the rings). Immediately cover with a lid. Cook until the whites are set and the tops look no longer wet, about 3–4 minutes. For food-safety doneness, the eggs should reach 160°F (71°C).
Turn off the heat. Carefully remove the lid, then lift off the rings (use tongs; they’ll be hot). If any egg sticks, run a thin spatula around the inside edge of the ring first.
Step 6: Assemble in the right order for maximum melt
Place the muffin bottoms on a plate. Add 1 slice American cheese to each bottom (cheese on the bottom helps it melt into the sausage and muffin like the original).
Top each with a sausage patty, then a ring egg, then the muffin top.
Step 7: Melt, rest briefly, and serve hot
For extra-melty cheese, return the assembled sandwiches to the warm skillet over low heat, cover, and heat for 30–60 seconds (just until the cheese looks soft and glossy).
Serve immediately. If you like, add hot sauce inside the sandwich or serve on the side.
Pro Tips
- Size matters: Aim for 3 1/2-inch sausage patties and egg rings so everything stacks neatly and bites evenly.
- Don’t crank the egg heat: Eggs set best over low heat with steam; high heat can make the bottoms rubbery before the tops set.
- Use a lid: The covered steam (with 2 tbsp water) is what gives you that uniform, tender egg without flipping.
- Make patties thinner than you think: Breakfast sausage shrinks and thickens a bit as it cooks; thin patties cook evenly and fit the muffin better.
- American cheese is the point: It melts into that signature creamy layer. If you swap cheeses, you’ll change the vibe (still tasty, just different).
Variations
- Spicy version: Add 1/8 tsp crushed red pepper flakes or a pinch of cayenne to the sausage mix, and tuck in a few pickled jalapeño slices.
- “Double” stack: Use 2 eggs and/or 2 sausage patties per sandwich (increase cook time slightly; keep sausage at 160°F/71°C).
- Lighter option: Use ground turkey and add 1 tbsp olive oil to the mix to keep the patties juicy (still cook to 165°F/74°C for poultry).
Storage & Make-Ahead
Refrigerate: Store cooked sausage patties and cooked eggs in separate airtight containers for up to 3 days. Keep muffins at room temperature in a bag.
Freeze: Wrap fully assembled sandwiches tightly in foil, then place in a freezer bag for up to 1 month. For best texture, freeze the sandwich with the cheese and sausage, and add a freshly cooked egg if you prefer.
Reheat (from fridge): Microwave a sandwich (wrapped in a paper towel) for 45–75 seconds, then crisp in a skillet over medium-low heat for 1–2 minutes per side.
Reheat (from frozen): Unwrap foil, wrap in a paper towel, microwave at 50% power for 2 minutes, then at full power for 30–60 seconds. Finish in a skillet or toaster oven at 350°F (177°C) for 6–8 minutes to re-crisp.
Nutrition (per serving)
Approximate, per 1 sandwich: 520 calories, 31 g protein, 33 g fat, 28 g carbohydrates, 2 g fiber, 840 mg sodium. Values vary by brand of muffins and cheese and exact pork fat content.
