Low Sodium Sausage McMuffin with Egg
Start your day with a healthier twist on a fast-food favorite by making this delectable Low Sodium Sausage McMuffin with Egg! Packed with flavor and crafted to limit sodium without sacrificing taste, this breakfast sandwich features a juicy, homemade sausage patty seasoned with garlic, onion, sage, and a hint of heat from red pepper flakes. Layered with a perfectly cooked egg, melty low sodium Swiss cheese, and nestled between toasted whole wheat English muffins, this recipe is a balanced, wholesome alternative to the classic. Ready in just 25 minutes, it's perfect for busy mornings or meal prep. Indulge in a satisfying breakfast that feels indulgent but is thoughtfully crafted with lower sodium alternatives!
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Recipe Information
Ingredients
- 0.5 pound Ground pork
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Dried sage
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Red pepper flakes
- 1 teaspoon Olive oil
- 1 unit Large egg
- 1 unit Low sodium Swiss cheese slice
- 1 unit Whole wheat English muffin
- 1 teaspoon Unsalted butter
Instructions
In a mixing bowl, combine ground pork, garlic powder, onion powder, sage, black pepper, and red pepper flakes. Mix well until the spices are evenly incorporated.
Form the seasoned pork mixture into a round patty, around 3.5 inches in diameter and about 0.5 inches thick. Set aside.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Once the skillet is hot, add the sausage patty.
Cook the sausage patty for about 4-5 minutes on each side, or until fully cooked through with no pink in the middle, and it reaches an internal temperature of 160°F.
Remove the sausage from the skillet and place it on a paper towel-lined plate to drain excess oil.
While the sausage is cooking, toast the English muffin halves in a toaster until golden brown.
In the same skillet, reduce the heat to low and add another teaspoon of oil if needed. Crack the egg into the skillet, being careful not to break the yolk. Cook until the white is set and the yolk is still slightly runny, about 2-3 minutes for a sunny-side-up egg.
To assemble the sandwich, spread unsalted butter evenly over the toasted sides of the English muffin.
Place the cooked sausage patty on the bottom half of the English muffin. Top with the Swiss cheese slice, followed by the cooked egg.
Cover with the top half of the English muffin. Serve immediately and enjoy your homemade Low Sodium Sausage McMuffin with Egg!
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 398 mg | 31% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
