Kirbie's Cravings

Sausage McMuffin Cups

photo of four Sausage McMuffin Cups on a plate
After making the Bacon biscuit sandwich cups, I naturally thought of another popular breakfast sandwich, the McMuffin.  So I decided to try making Sausage McMuffin cups.
photo showing how to assemble the cups in a muffin tin
I bought some frozen precooked sausage patties and a pack of English muffins. My initial plan was to plop half an English muffin into my muffin pan, then the sausage and then an egg. I ran into a few issues.

First, the English muffin was too big for the standard muffin pan molds. I debated cutting out rounds, like with the bacon egg toast cups. But then I would have all these leftover rings of English muffins and I wouldn’t know what to do with them. Luckily I had a larger muffin pan for oversized muffins and the English muffin rounds fit here perfectly. Of course if you don’t own an oversized muffin pan, you could definitely cut smaller rounds to fit the standard muffin pan.
photo showing how to cut out a space to fit the egg in the sausage
The second issue was that once I stacked the English muffin and the sausage, the egg wouldn’t sit in place. So I ended up cutting a hole in the center of each sausage, using a biscuit cutter. The small hole was just large enough to hold the egg yolk, which also ensures that the egg yolk stays in the center while baking. And cutting  a hole into the sausage patties wasn’t as much of an issue for me. I didn’t have a bunch of sausage scraps left over; I just stuffed them into my mouth while I cooked. 😉
photo of the sausage mcmuffin cups in a muffin tin ready to be baked
These were really good. Everything I love about a Sausage McMuffin in a cute cup form. The muffin toasted nice and crispy  I might use turkey sausage patties to make them a little healthier.
close-up photo of Sausage McMuffin Cups

Sausage McMuffin Cups

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
These sausage mcmuffin cups are a fun grab-and-go breakfast!


  • 3 English muffins
  • 6 eggs
  • 6 precooked frozen round sausage patties


  • Preheat oven to 375°F. Using a biscuit cutter or small round cookie cutter, cut a hole into the center of each sausage, just large enough for the egg yolk to sit on. If the hole is too large, the egg yolk will slip under.
  • Grease an oversized muffin pan. If you only have a regular sized pan, you will need to cut the English muffins to fit the pan. But they should fit in an oversized pan. Place half of an English muffin into each mold, squishing it down to the bottom. Place a sausage patty on top. Then crack an egg, placing the yolk in the center where the hole for the sausage patty is.
  • Bake for 15-20 minutes until egg white is completely cooked. Serve while warm.


Serving: 1muffin cup, Calories: 259kcal, Carbohydrates: 13g, Protein: 14g, Fat: 15g, Saturated Fat: 5g, Sodium: 465mg, Potassium: 203mg, NET CARBS: 13g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

5 comments on “Sausage McMuffin Cups”

  1. I wouldn’t know what to do if I ran into the issues you had. I guess I have you to thank for. Giving us the printable version of a hearty recipe, makes it a lot easier! My favorite fastfood breakfast has now turned into a homemade treat! Love that! Thanks again…

  2. Yes, somehow it’s easier to deal with leftover rounds of sausage patties than leftover rings of english muffins! I don’t have an oversize muffin pan, but I do have a muffin top pan. Since the muffin tops are kind of shallow, I would worry about overflow from the egg, but yours look like it’s contained within the sausage.

    • I have a muffin top pan too. The only thing I would worry about is that the egg white does run over a little, which also helps to bind the whole thing together. I’m not sure if it would end up spreading in the shallow pan without the muffin mold containing it. Perhaps if you use a regular muffin pan you could use the leftover muffins for bread crumbs or something of that nature.

  3. You always give us really excellent ideas to use the muffin and minimuffin pans. But I think this one is one of the best I’ve ever seen here. It’s so perfect, cute, and it must be delicious. Thanks a lot for the idea, I’m sure my boyf will love it!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating