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<h1 class="section-heading">Sausage and Egg Muffins #BrunchWeek</h1>
<p class="lead"> <head></head> <div> <p>I cannot tell you how excited I am. In 24 hours we are going to be boarding a train that is going to take us through Paris on our way to Rome for my brother’s destination wedding. Never have I been as excited about traveling as I am about the holiday. So today will be my last post for the week as I will be focusing on family time but I can’t wait to come home and share with you about our adventures and see what food inspiration I get from our trip.</p> <p>While I am gone there will be more amazing brunch recipes being shared during Brunch Week as well as the amazing prizes so don’t forget to check out the other blogs. And join them on the PintrestChat. There are so many ways to enter the drawing for these fabulous prizes just check sign up with the .</p> <p>So for day 3 of Brunch Week I want to share with you my take on a sausage and egg breakfast sandwich. The method I use to make the egg patties is unique and has taken me a while to be happy with. I use large metal cooking rings for this. If you can’t find anything of the sort you can just make a thin omelette and use that to top your egg.</p> <p>With Mother’s Day coming up this would be a wonderful Mother’s Day Brunch idea to surprise her with.</p> <p>Well I am off for fun adventures, have a great week and good luck to everyone with the prize drawing this Brunch Week.</p> <h3>Sausage and Egg Muffins</h3> <div> 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp ground thyme 1/2 tsp ground nutmeg 1 tsp rubbed sage 1 tsp kosher salt 1/2 tsp crushed red pepper flakes 500g (1 lb) minced pork 2 tsp extra-virgin olive oil, plus 1 Tbsp extra for frying 4 muffins (English) 4 slices of cheese 4 eggs 1 Tbsp milk </div> <div> In a small bowl, whisk together the garlic powder, onion powder, thyme, nutmeg, sage, red pepper flakes, and salt. Place the pork in another bowl and add the 2 teaspoons of olive oil. Add the spices to the pork and mix to combine. Form the meat into patties, about 2-1/2 inches round, it is easier if your hands are wet when you are forming the patties as the meat will be sticky. </div> <div> In a nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the patties and cook until the patties are completely cooked through and golden brown, about 4 to 5 minutes per side. Drain the patties on paper towel. </div> <div> Whisk together the egg and milk. Lightly spray a non-stick skillet and your metal cooking rings and place the ring into the skillet. Over medium heat fill the ring so it is half way full with egg, this should use up 1/2 of your egg mixture. Add a few tablespoons of water around the ring and cover with a tight fitting lid. </div> <div> Turn the temperature down to low and cook for 1-2 minutes. The egg should start to rise as it is cooking. </div> <div> Take the lid off and you should be able to carefully take the ring off the egg and flip it over. Cook for 30 seconds more and then take off the heat. </div> <div> Slice the egg in half ready to top your sausage muffins. Repeat process for the rest of the egg mixture. I am pretty sure if your pan is large enough you could do both at the same time, this is just how I did it this time. </div> <div> Lightly toast the muffins and then place one patty plus a slice of cheese on one half and stick under the grill until cheese has melted. Top with one egg half and serve right away. </div> <h2>Brunch Beverage Recipes</h2> <p>by Sweet Remedy by {i love} my disorganized live</p> <h2>Brunch Egg Recipes</h2> <p>by Cook the Story by Big Bear’s Wife by The Vintage Cook by Noshing With The Nolands by Cooking In Stilettos</p> <h2>Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums</h2> <p>by Love and Confections by Jane’s Adventures in Dinner by Katie’s Cucina by Real Housemoms by Take a Bite out of Boca</p> <h2>Brunch Dessert Recipes</h2> <p>by Vanilla Lemonade by Culinary Adventures with Camilla by Amanda’s Apron by Confessions of an Overworked Mom by Kokocooks</p> <div> Sausage and Egg Muffins Author:  Laura Hunter Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves:  4   Ingredients ½ tsp garlic powder ½ tsp onion powder ½ tsp ground thyme ½ tsp ground nutmeg 1 tsp rubbed sage 1 tsp kosher salt ½ tsp crushed red pepper flakes 500g (1 lb) minced pork 2 tsp extra-virgin olive oil, plus 1 Tbsp extra for frying 4 muffins (English) 4 slices of cheese 4 eggs 1 Tbsp milk Instructions In a small bowl, whisk together the garlic powder, onion powder, thyme, nutmeg, sage, red pepper flakes, and salt. Place the pork in another bowl and add the 2 teaspoons of olive oil. Add the spices to the pork and mix to combine. Form the meat into patties, about 2-1/2 inches round, it is easier if your hands are wet when you are forming the patties as the meat will be sticky. In a nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the patties and cook until the patties are completely cooked through and golden brown, about 4to 5 minutes per side. Drain the patties on paper towel. Take the lid off and you should be able to carefully take the ring off the egg and flip it over. Cook for 30 seconds more and then take off the heat. Slice the egg in half ready to top your sausage muffins. Repeat process for the rest of the egg mixture. I am pretty sure if your pan is large enough you could do both at the same time, this is just how I did it this time. Lightly toast the muffins and then place one patty, plus a slice of cheese on one half and stick under the grill until cheese has melted. Top with one egg half and serve right away. 3.1.09 </div> <div> Related Posts: </div> <div> Share this: </div> </div>
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