Gluten-Free Egg McMuffin Copycat (High-Protein)
Ingredients
- 1/2 pound ground turkey sausage (seasoned)
- 4 eggs
- 4 slices cheddar cheese
- 4 gluten-free english muffins
- 1/4 cup mayo
Instructions
- Prepare the turkey sausage patties according to my Turkey Breakfast Patties (Maple Sausage Seasoned) recipe. Cook them until fully cooked through and lightly browned on both sides.Once done, transfer the patties to a plate and keep them warm while you prepare the eggs. Cooking the sausage first lets you use the same pan for the eggs, which adds flavor and keeps cleanup simple.
- Lightly grease metal rings or mason jar lids and place them in a skillet over low to medium heat. Add a small amount of butter inside each ring, then crack an egg into each one.Season lightly with salt and pepper, cover the pan with a lid, and let the eggs cook gently until the whites are set and the yolks are cooked to your liking. For fully cooked yolks, carefully flip the eggs and cook for about 1 more minute. Remove the rings and set the eggs aside.
- Slice the English muffins in half and toast them until lightly crisp on the cut side. Spread a thin layer of mayo on each half.Layer on a turkey sausage patty, a slice of cheese, and a cooked egg. Finish with the top half of the English muffin and serve warm.
Video
Notes
Mason Jar Lid Substitute: If you don’t have mason jar lids, you can use metal biscuit cutters or any small round rings to keep the eggs in that perfect McMuffin shape.
Extra Crispy Muffins: For a crispier bite, lightly butter the inside of your English muffins before toasting them on a skillet or griddle.
Cheese Melting Hack: If you like your cheese extra melty, place the cheese slice on top of the sausage patty while it’s still hot, then cover the skillet with a lid for a minute to let the cheese melt perfectly.
Did you make this recipe?Please let me know in the comments below how it turned out :)