Paleo Sausage Egg “McMuffin” recipes

The Paleo Sausage Egg McMuffin: perfect for fans of eating sausage ’n eggs with their hands. Besides, who needs bread when the filling’s the best part? Plus, it’s Whole30, keto, and super satisfying!  In honor of Father’s Day, I created this recipe for my Pop. He’s a lifelong fan of breakfast sausage and eggs…and, um, English…

Paleo Sausage Egg “McMuffin” recipes

recipe image

The Paleo Sausage Egg McMuffin: perfect for fans of eating sausage ’n eggs with their hands. Besides, who needs bread when the filling’s the best part? Plus, it’s Whole30, keto, and super satisfying! 

A collage of the cooking steps to make keto, Whole30, and Paleo Sausage Egg McMuffin

In honor of Father’s Day, I created this recipe for my Pop. He’s a lifelong fan of breakfast sausage and eggs…and, um, English muffins. But we’re gonna skip the bread part!

A collage of the cooking steps to make gluten-free Paleo Sausage Egg McMuffin

To make this breakfast sandwich resemble those from a certain fast-food joint (you know: the one with the freaky clown mascot), you’ll need some special equipment—namely, stainless steel biscuit cutters—but if you’ve got ’em, this recipe’s a snap. Plus, you can totally eat these sammies with your hands.

A closeup side shot of a keto and Paleo Sausage Egg McMuffin on a white plate with cherry tomatoes on the side

Time to make Paleo Sausage Egg McMuffin!

Makes 1

Ingredients:

  • 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
  • ¼ pound bulk raw pork breakfast sausage (if you’re doing a Whole30, make sure to buy sausage with compliant ingredients!)
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup water
  • 1 heaping tablespoon guacamole (optional)

Here’s what to do:

Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. If you don’t have bulk sausage handy, just cook up some bacon. I just Instagrammed a photo of a Bacon Egg “McMuffin” this morning—and if you’re not already food-stalking me on Instagram, you really should. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my first cookbook.)

Gently press the meat down to uniformly shape a sausage patty.

Pressing raw sausage into a round biscuit cutter for paleo and keto sausage egg McMuffin.

Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides. Then, lift it off and away.

Frying the sausage patty in a cast iron skillet for paleo sausage egg McMuffin

Clean the biscuit cutter and grease it again.

Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through. Once the patty’s ready, transfer it to a plate.

Removing the browned sausage patty from the cast iron skillet to assemble a keto sausage egg Muffin

Now, onward to the eggy “buns.” Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.

Popping the yolk with a fork in a metal bowl to make the filling for a paleo sausage egg muffin

Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.) When the ghee’s shimmering, place the two greased biscuit cutters in the pan, and pour an egg into each mold.

Frying the eggs in round biscuit cutters in a stainless steel frying pan for paleo sausage egg McMuffin

Season the eggs with salt and pepper to taste. Then, add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.

Adding water to the pan to steam-fry the eggs for a paleo sausage egg McMuffin

Turn down the heat to low, and cover the pan.

Covering the skillet with a lid to steam-fry the eggs for whole30 sausage egg mcmuffins

Cook the eggs, covered, for about 3 minutes or until cooked through.

Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing a heat-resistant glove.

Removing the hot biscuit cutters filled with cooked eggs from the pan with a heat-resistant glove for paleo sausage egg mcmuffins

Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds.

Assembling Paleo Sausage Egg McMuffins with two eggs as the no-bread bun.

If you’re feeling old-school, you can eat the sammie as-is, or wake up your palate with a squiggle of sriracha.

A plate with paleo sausage egg McMuffin and a bottle of Whole30 sriracha to add to it!

But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.

A side view of a Paleo Sausage Egg McMuffin on a white plate on a black background

Once you’ve gussied up your “McMuffin,” pick it up and chow down!

A woman smiling as she is about to bite into a Paleo Sausage Egg McMuffin

Sorry, Dad—I ate this one. I’ll make you another.

Happy Father’s Day!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


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Paleo Sausage Egg “McMuffin”

The Paleo Sausage Egg McMuffin: perfect for fans of eating sausage ’n eggs with their hands. Besides, who needs bread when the filling’s the best part? Plus, it’s Whole30, keto, and super satisfying! 

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: breakfast, gluten-free, keto, low carb, paleo, Primal, Whole30

Servings: 1 “McMuffin”

Calories: 783kcal

Author: Michelle Tam

Ingredients

  • 2 tablespoons ghee divided (plus more for greasing the biscuit cutters)
  • ¼ pound bulk raw pork breakfast sausage
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup water
  • 2 tablespoons guacamole optional

Instructions 

  • Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. 

  • Gently press the meat down to uniformly shape a sausage patty.

  • Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides. Then, lift it off and away.

  • Clean the biscuit cutter and grease it again.

  • Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through. Once the patty’s ready, transfer it to a plate.

  • Now, make the eggy “buns.” Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.

  • Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.) When the ghee’s shimmering, place the two greased biscuit cutters in the pan, and pour an egg into each mold.

  • Season the eggs with salt and pepper to taste. Then, add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.

  • Turn down the heat to low, and cover the pan. Cook the eggs, covered, for about 3 minutes or until cooked through.

  • Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing a heat-resistant glove.

  • Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds. If you’re feeling old-school, you can eat the sammie as-is, or wake up your palate with a squiggle of sriracha. But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.

Nutrition

Calories: 783kcal | Carbohydrates: 3g | Protein: 29g | Fat: 73g | Fiber: 2g

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