Ingredients
4tbspssoftened butter,butter has divided uses
4English muffins,or breakfast muffin
½lbbreakfast sausage
½cupwater
4eggs
4sliceAmerican cheese
Preparation
Divide sausage into four patties. Press out patties fairly thin. Cook sausage patties over medium heat in a skillet for 3 to 4 minutes on each side, then drain on paper towels.
Split open the English Muffins and place them into a toaster. Toast the English Muffins.
Remove the English muffins from the toaster and spread softened butter on both halves.
Place the 1 slice of cooked sausage on each English muffin bottom.
Add about 1 tablespoon of butter to the same skillet where you cooked the sausage.
Place the quart-sized canning lids screw side up (or use egg rings) into the skillet.
Spray the canning lid with non-stick spray. Crack an egg into each of the rings.
Break the yolk with a fork. Pour about half a cup of water into the skillet, and place a lid on top. Cook until the eggs are set, it should take about two minutes.
Gently remove the eggs from the rings, and place one egg on each piece of cooked sausage.
Top each egg with one slice of American cheese, then finish it off with the top of the English muffin.
Wrap each egg McMuffin with foil or parchment paper. Wait about 30 seconds before serving.
