Who doesn’t love McDonald’s? I especially love their McMuffins. If you’re on my website I assume you’re also a fan of venison. Throw those together and you have yourself a delicious Venison Egg McMuffin!
McDonalds is greasy cheap food and a staple of most American households. A sausage, egg, and cheese McMuffin is probably my favorite thing there, so I thought I’d come up with an easy recipe making just that! This a simple way to use that pan sausage you made from my first recipe. Also, the venison in the Venison Egg McMuffin makes it a much healthier version of the McMuffin too!
Venison Sausage Egg McMuffin
- Form sausage into 6 patties and set aside.
- If you have the fancy circular egg molds use them, I do not so I used a mason jar lid (both the flat top piece and screw on part).
- Oil whatever device you are using well.* Heat a fry pan to medium/medium high heat. Place molds in pan.
- Crack 1 egg into each mold. Place 1/4 cup of water in the pan to help steam the eggs. Cover pan with lid.
- Cook eggs to desired consistency (I like my yolks more over hard to get that “McDonald’s” consistency, so I cooked for about 2-3 minutes than flipped the egg carefully and cooked for another minute) and set aside.
- Slice English muffins and butter each inside slice.
- Spray pan (clean any egg residue out) and heat to medium-high/high heat.
- Place muffins in fry pan butter side down. Cook until toasty brown like a grilled cheese (~2 minutes).
- Cook patties (~2-3 minutes per side) until browned and cooked through. Once cooked, before removing from heat, place sliced cheese on top and wait until it gets a good melt on it. Remove.
- Assemble your McMuffin: Bottom of muffin, sausage with cheese melted on top, egg, top of muffin