Paleo Sausage Egg McMuffin
This Paleo Sausage Egg McMuffin is perfect for fans of eating sausage ’n eggs with their hands. It’s a healthier version of McDonald’s Sausage Egg McMuffin that’s protein packed, keto, and Whole30-compatible!
Servings: 1 “McMuffin”
Ingredients
- 1 tablespoon ghee or avocado oil, divided (plus more for greasing the biscuit cutters)
- ¼ pound bulk Italian sausage
- 2 large eggs
- Diamond Crystal 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 or avocado oil spray.
- 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 1½ teaspoons of ghee or avocado oil. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, keep the mold on until the cooked patty shrinks away from the sides. Then, lift it off and away. (Wash and grease the inside of the biscuit mold and set aside.)
- Fry the sausage for 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 1½ teaspoons 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. Carefully transfer the eggs to a paper towel lined plate with a fish spatula.
- Assemble the faux-“McMuffin” by sandwiching the sausage patty between the two egg rounds and adding a generous dollop of guacamole, if desired!
Video
Notes
Make ahead instructions:
You can fry up the eggs and sausage ahead of time and store them in a sealed container in the fridge for up to four days. When you’re ready to eat the egg sandwich, you can microwave the components for about a minute and assemble the sausage mcmuffin!
Nutrition
Calories: 699kcal | Carbohydrates: 4g | Protein: 28g | Fat: 63g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 452mg | Sodium: 959mg | Potassium: 559mg | Fiber: 2g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 3mg