Sausage and Egg Muffin

Sausage and Egg Muffin

Basic Information

• Servings: 2
• Serving Size: 1 muffin
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• High-Protein
• Halal

Equipment

• Medium skillet
• Toaster
• Measuring spoons

Ingredients

1. 2 whole grain English muffins, halved (gluten-free for Gluten-Free tag)
2. 4 ounces sausage, ground (halal if needed)
3. 2 large eggs
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add sausage and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes (internal temperature 160°F). Remove to a plate.
3. In the same skillet, fry eggs until yolks are set to preference (sunny-side up or over-easy), about 3-4 minutes, seasoning with salt and pepper.
4. Toast English muffin halves until golden brown, about 2 minutes in a toaster.
5. Assemble each muffin with half the sausage and 1 egg between halves, and serve warm.

Storage

Refrigerate assembled in an airtight container for up to 3 days. Reheat in a microwave or toaster oven.

Nutrition

• Calories: 340
• Protein: 20g
• Fat: 20g
• Carbs: 26g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A