I have been enjoying recently my version of a sausage egg mcmuffin the McGlory, which is interesting since that isn’t even something I would pick on the breakfast menu! But after a few tweaks I think it is pretty perfect! But I will let you ultimately decide.
- 1 egg
- 1 Quorn sausage
- 1 mushroom
- 1/4 bell pepper
- 1/5 packet of feta
- small handful of spinach
- 1 wholemeal sandwich thin
Preheat the oven to 180 and place the Quorn sausage on a baking tray and cook for 20 minutes.
Whilst the sausage is cooking chop up your mushroom really small (although if you are worried about eating mushroom you can omit it) and the bell pepper fairly small too as this helps ensure it isn’t raw. With the spinach I find it is best to roll it then chop it small. Out of the three veggies it is the spinach I can sometimes have issues with but chopping it small definitely makes a massive difference to my digestion.
In a bowl whisk the egg and crumble in the feta then add in the veggies. Find a smallish, shallow tupperware tub (if you buy multi sets the smallest of the set usually works) spritz on some spray oil or grease it slightly and add the egg mixture. Don’t worry that there looks like there is a lot!
When you have 3/4 minutes left on the sausage, place the egg mixture in the microwave for 1.5 minutes on high then another minute if it needs it. Take the sandwich thin and turn it inside out and place in one set of the toaster (ie so the insides toast and not the outside) after a minute take it out.
Cut your sausage into quarters lengthways and place on top of one half of the sandwich thin. Then carefully tip out the egg mixture on top of the sandwich, you can add tomato sauce if you like but I prefer hot sauce!
The image I have added is using two eggs and as you can see it’s a bit much but feel free to add the extra egg if you feel like it! Plus before I started chopping the spinach too! I told you it was a work in progress! But there you have it the sausage and egg McGlory!