Homemade Sausage Egg Muffin

Craft your own delicious and fresh breakfast sandwich, reminiscent of a popular fast-food classic. Featuring fluffy homemade English muffins, a savory beef sausage patty, a perfectly cooked egg, and melty cheese, all brought together with a zesty spicy mayonnaise.

Instructions

1. 1.

   **Prepare the English Muffin Dough:** In a large bowl, combine all-purpose flour, instant yeast, granulated sugar, and salt. Whisk to combine. Add the warm milk and melted butter. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook for 5-7 minutes.

   Time: 15 min
2. 2.

   Lightly grease a clean bowl. Place the dough in the bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.

3. 3.

   **Prepare the Sausage Patties:** While the dough is proofing, combine ground beef, breadcrumbs, onion powder, garlic powder, the whole egg, finely minced onion, nutmeg powder, salt, and black pepper in a medium bowl. Mix thoroughly with your hands until all ingredients are well combined. Divide the mixture into 4 equal portions and form into flat, round patties, slightly wider than your English muffins, as they will shrink during cooking.

   Time: 10 min
4. 4.

   **Shape and Second Proof English Muffins:** Once the dough has doubled, gently punch it down. Lightly dust your work surface with semolina flour. Roll out the dough to about 1/2-inch (1.2 cm) thickness. Using a 3.5-4 inch (9-10 cm) round cutter or a wide-mouth jar, cut out 4-6 rounds. Gather and gently re-roll scraps if needed. Place the cut muffins on a baking sheet dusted generously with semolina flour, leaving some space between them. Cover loosely with plastic wrap and let rise again for 20-30 minutes.

   Time: 10 min
5. 5.

   **Cook English Muffins:** Heat a large non-stick pan or griddle over medium-low heat. Sprinkle a little more semolina flour into the pan. Carefully transfer the risen muffins to the hot pan, leaving space between them. Cook for 6-8 minutes per side, until deeply golden brown and cooked through. The low heat is crucial for cooking them all the way to the center without burning the exterior. You may need to do this in batches. Set aside.

   Time: 15 min
6. 6.

   **Cook Sausage Patties:** In the same pan (or a separate one), heat 1 tablespoon of vegetable oil over medium heat. Add the sausage patties and cook for 4-5 minutes per side, or until browned and cooked through. Place a cheese slice on each patty during the last minute of cooking to melt. Remove from pan and set aside.

   Time: 10 min
7. 7.

   **Cook Eggs:** In the same pan, add the remaining 1 tablespoon of vegetable oil. Crack the 4 eggs directly into the pan. You can fry them sunny-side up, over easy, or use an egg ring for perfectly round eggs. Cook until the whites are set and the yolk is cooked to your preference. Alternatively, you can scramble the eggs. Season with salt and pepper.

   Time: 5 min
8. 8.

   **Prepare Spicy Mayonnaise:** In a small bowl, combine mayonnaise and sriracha (or chili sauce). Mix well.

   Time: 2 min
9. 9.

   **Assemble the Muffins:** Carefully split each cooked English muffin in half horizontally. You can lightly toast them if desired. Spread a generous amount of spicy mayonnaise on both halves of each muffin. Place a cheese-topped sausage patty on the bottom half, then add a cooked egg. Cover with the top half of the English muffin. Serve immediately.

   Time: 3 min