Sausage And Egg Paleo Sandwich

Sausage And Egg Paleo Sandwich Sausage And Egg Paleo Sandwich

Before becoming paleo I absolutely loved nothing more for breakfast then a quick and easy egg and sausage english muffin sandwich. Now I did not feel like bread when making this so I used egg as a substitute to what would have been the bread. This is quite an easy recipe to make, the tools that are needed are listed below. If you do not have the 3.5-inch in diameter, 1.75-inch high stainless steel biscuit or cookie cutter you can make due without, the sandwich will just be less even looking, which is not all that big of a problem. If you do not have loose ground sausage on hand, bacon can be used instead. Now to topping this wonderfully hearty breakfast,you can eat it as is or you can use of course all paleo; guacamole, sautéed spinach, tomatoes, or any of your favourite condiments. here are lots of homemade paleo condiments can be found on my page under Paleo Diet Plan.


2 tbsp ghee, divided, plus more for greasing the biscuit cutters
¼ pound bulk raw pork breakfast sausage
2 large eggs
kosher salt or sea salt, to taste
freshly ground black pepper, to taste
¼ cup water
1 tbsp chunky paleo guacamole, heaping

2 – 3.5-inch diameter, 1.75-inch high stainless steel biscuit or cookie cutter
Frying Pan With Properly Fitting Lid
Paper Towel


  1. Take one 3.5-inch diameter, 1.75-inch high biscuit or cookie cutter and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
  2. Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides.
  3. Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If the patty is thick, the pan may need to be covered to make sure it’s cooked through. Once the patty’s ready, transfer it to a plate.
  4. Clean the biscuit cutter and grease it again. Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
  5. Heat a skillet over medium-high heat with the remaining tablespoon of ghee. Make sure you have got a tight- fitting lid for this skillet. When the ghee is shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mold. Season the eggs with salt and pepper to taste.
  6. Add ¼ cup water to the skillet on the outside of the egg molds, making sure not to splash the eggs. Turn down the heat to low and cover the pan. Cook the eggs, covered, for about 3 minutes or until cooked through. Transfer the eggs to a paper-towel lined plate.
  7. Assemble the “McMuffin” by placing the sausage patty in between the two egg rounds.
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