“You deserve a break today . . . ” Sorry, fans of the Golden Arches, but our low-carb Sausage Muffin with Egg breakfast is the “break” you need! It is fast and delicious and will fit right into your low-carb lifestyle. It not only looks like its famous counterpart, but it tastes just as good! And all with only 9 carbs (5 net carbs)! The famous version has 30 carbs per sandwich (27.5 net carbs).
No one knows for sure how many of the famous sandwiches are consumed, but the United States produces 75 billion eggs per year and it is estimated that 4% of that total ends up at the Golden Arches. That means 3 billion eggs – an awful lot of eggs and a lot of carb-packed muffins. If you love the taste, need something quick to get moving in the morning, or even as lunch or dinner, our Sausage Muffin with Egg is just the answer!
Sausage Muffin with Egg Ingredients
The famous version uses pork sausage, American cheese, and a fresh egg all stacked on an English muffin. Our recipe starts with our home-made, low carb, quick and tasty English Muffin. We make it in our microwave and substitute coconut flour for wheat flour – healthier and tastes great! The muffin is lightly buttered. Most of the other ingredients are low carb. They key is in the English muffin. So, whether you bake our English muffins or use the microwave, they are necessary to make this sandwich fit into your low-carb lifestyle.
We like to make our own pork based breakfast sausage (recipe to follow), but if in a pinch we have a local meat store that always has fresh breakfast sausage. You can find it in bulk or pre-made patties. It pairs well with the fried egg. We used breakfast sausage from our meat market for this recipe.
Organic eggs . . . please! And, as for the cheese, we prefer a medium cheddar. There is just something unappealing about the processed American slices wrapped in plastic. We prefer slicing our own and it does add a better flavor.
Sausage Muffin Cooking Tips
You can stack your breakfast creation any way you like; however, we stuck with the classic stack from top to bottom. Muffin top, fried egg, sausage patty, cheese, and muffin bottom. Make sure you butter the English muffin after toasting.
We use a stainless “egg ring” to make the perfectly round egg shape. There are excellent silicon egg rings available and they work well. Some recipes also use a canning or Mason Jar lid for a thinner egg. The secret is to lightly grease your non-stick pan and also the inside of the ring. Cook over medium heat and when it starts to set (30 seconds) pour some water on the outside of the ring, cover, and cook until done (about 3 minutes). We also use a fork to break the yolk when we first drop the egg into the ring. Don’t forget the salt and pepper.
If you use bulk sausage make sure your patty is a bit larger than your muffin, as it will shrink when cooking. Pan fried is best to get that caramelized outside crust. The heat from the sausage will melt the cheese below it when you stack your sandwich. Very simple, very tasty, and very low carb!
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Keto Sausage Muffin with Egg – Skip the Arches, Make Your Own Breakfast!
So, the next time you drive by the Golden Arches and get tempted by the smell of a Sausage Muffin with Egg breakfast sandwich, try our recipe instead! They now serve breakfast all day, so whether it is your morning meal on the way to work, or a lunch or dinner snack meal, our recipe will satisfy your craving and keep you Tasty Low Carb!
Sausage Muffin with Egg
- In a non-stick pan, fry the sausage patty until cooked through and caramelized on both sides (about 5 minutes over medium heat).
- In a separate non-stick pan, spray the pan lightly and the inside of an egg ring with a cooking spray. Drop an egg in the ring and separate the egg yolk with a fork. Cook the bottom on medium heat for 30 seconds.
- Add water to the egg pan outside of the ring, cover and let steam for about 3 minutes until set.
- Toast your low-carb English Muffin and lightly butter. Stack your sandwich from top to bottom – Muffin top, egg, sausage patty, cheese, and muffin bottom. Serve hot.
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