I’m a big fan of having fun at breakfast. Especially on the weekends when the whole family has a chance to sit down together and enjoy the morning. It gives us time to reconnect, so it might as well be enjoyable.

I’m also a huge fan of messing with the idea of a traditional hamburger. I’ve made lamb burgers stuffed with feta cheese, burgers topped with Frito Pie, and even hamburgers made from tuna. Why should the breakfast sandwich be left out?

It shouldn’t. It’s time to rock the boat a little.

Sure, I’ve seen the videos where this was made as a regular burger, complete with cheese. tomatoes, and all the other normal condiments. But a breakfast sandwich is designed to be simple. It shouldn’t take too long to make, and why would you need condiments if you’ve got and English muffin and silky, runny egg yolks?

That’s right. you don’t.

Let’s get to it then!

First, take a pound of sausage and divide it into 4 even pieces. Shape them into patties that are slightly wider than your English muffins and form a hole in the center that’s about 2-inches wide. Use the leftover sausage to make the patties higher, or to fill any gaps.

A pastry cutter is great for this. I have a link just above the recipe.

(Note that I remove my wedding ring for this, because sanitation is a good thing, folks!)

Carefully place your patties in a hot skillet with a  little oil and cook until well browned on the bottom. (Remember, this is pork, not beef. We’re aiming for well done here.)

Split your English muffins and toss them in a heated oven. You want them warm, but not all crispy and crunchy. It would be too hard to bite through the burgers that way, and you’ll end up with egg yolk all over your chin.

(Unless you’re into that sort of thing. Then feel free. I’m not here to judge.)

Next, flip your patties over and crack an egg into the center of each one. Be careful not to let too much of the egg white get in first, or the yolks will slide right off the top. Cover the pan and cook until the egg whites have set. If you like them runny, this should be about 6 minutes. For solid, somewhere between 8 and 10.

Now just put your patties on the English muffins and viola! You’ve got your very own, extremely messy and incredibly fun Egg in the Hole Breakfast Burgers! Just add a side of crispy hash browns and you’re all set.

I don’t recommend cutting your egg in a hole breakfast burgers with a knife. It gets messy quick.

Yes, you can top them with cheese if you want to. I just don’t think it’s completely necessary, so I didn’t. So there.

Now on to the printable recipe!

Yield: 4 burgers

Egg in a Hole Breakfast Burgers - The most fun you'll have for breakfast this week!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These Egg in a Hole Breakfast Burgers are a fun breakfast sandwich with a surprise on the inside, (Hint: Think luscious egg yolks!)

Print

Ingredients

• 1 pound pork sausage
• 4 eggs
• 4 English muffins
• Salt and pepper to taste
• Cheese, if desired (optional)

Instructions

1. Heat oven or toaster oven to 375 degrees. (Or if you're just going to use a toaster, have it ready.)
2. Divide sausage into 4 equal pieces and form into rings. Flatten until the rings resemble patties that are just slightly larger than the English muffins. Make sure the hole in the center of each patty is about 2 inches wide, or you risk the egg running over (and taking the yolk with it.)
3. Cook sausage in a large skillet over medium heat until well browned on one side (about 6 minutes.)
4. Split English muffins and place in oven or toaster oven. Cook until heated through, but not crisp.
5. Crack one egg into the center of each patty, making sure the yolk settles in the center. Season with salt and pepper. Cover the skillet and cook until the egg whites are set and the yolk has achieved desired firmness. (6 to 10 minutes.)
6. Place patties on bottom of English muffins, top with cheese if desired. Toss the other half of the muffin on top. Serve immediately.
7. Share and Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 602Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 290mgSodium: 1378mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 33g

What I would have done differently

Because we’re making these patties English muffin sized, it can be difficult to get the hole in the middle large enough. That’s where a good set of circle cutters comes in. You can use the cutter both h to cut the hole, and also to hold the patty together while you’re forming it.

Unfortunately, the gorgeous set of Mrs. Anderson’s circle cutters got damaged in the last move, so I didn’t have any available and I just winged it.

Links to recipes like Egg in a Hole Breakfast Burgers

• The Egg in a Hole Burger, from Food Envy
• Egg in a Burger Breakfast Melt, from HelthyJunkFood
• The Hangover Burger, from i am a food blog

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