Texas Egg and Sausage Muffin


My husband is going to be so upset he missed this meal. But really his trip to Austin was the inspiration. Well that, a birthday cookbook and my fabulous Texas cookie cutter.

While flipping through one of my new cookbooks, The Pioneer Woman Cooks, I came across an interesting recipe. She calls it Egg-in-the-hole. The premise is to cook an egg in a piece of toast – as she calls it “a self-contained meal.”  I’m new to eggs as it is and need them cooked dry! So this recipe won’t work as is, but I am all about a meal you can eat with your hands.

With the last sale at the grocery store, I bought a ton of eggs with the grand idea of baking up a storm. Unfortunately, life got in the way and my eggs were about to go bad.  Breakfast for dinner to the rescue! Along with the eggs, I had some English muffins on hand (part of my toast and jam kick), sausage in the freezer and, of course, sliced cheese.

The cookie cutter in this recipe is used for shaping the egg and can be anything  as long as it’s metal. Also, an old fashion Jell-O mold can be used.

If using a metal pan, ignore the egg instructions and place directly in the oven. It takes a little longer to cook, 5 – 10 minutes but is easier, especially when making a bunch.


4 eggs

¼ – ½ lb. of sausage (I used turkey)

4 English muffins

4 slices of cheese (Colby jack or pepper jack work great)

Salt and pepper

Olive Oil

Non-stick spray and a metal cookie cutter, any shape


  1. Heat oven to 525 degrees.
  2. Form sausage into 4 patties. Brown sausage in a pan over medium high heat. When cut there should be no pink in the center.
  3. Break 1 egg into a bowl, whisk with a fork and season with salt and pepper. Prepare the cookie cutter by spraying inside and out with non-stick spray.
  4. Heat oil over medium high heat in the same pan used for the sausage. Now here comes the tricky part. Place the cookie cutter in the pan, hold down the edges with metal tongs.  Then pour the egg into the cookie cutter.  Continue holding down the edges for one minute. Some of the egg is going to leak, it is ok. I call that the “Cook’s Treat.”
  5. Wait until the egg begins to bubble and the top is no longer liquidy, about 3 to 5 minutes. Then using a spatula, cut off the “Cook’s Treat” and flip the egg, cookie cutter and all over. Using the spatula, press the egg down and cook for an additional 2 minutes.
  6. While the egg is cooking, split the English muffins and toast in the oven, 4 minutes per side. During the last 2 minutes, add the cheese to the bottom half.
  7. Assemble by placing the sausage and egg on the cheese bottom, top it off and enjoy!

Let’s just say the Lou and I ate well!


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1 comment

  1. Anna May 26, 2011 at 2:24 pm Reply

    Super yummy! Can’t wait to try this!

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