Fake Away Sausage, Bacon and Egg McMuffins

Directions

• Firstly, slit the sausage skins lengthways and remove the meat, placing it into a bowl. Once you have done all 6, squish them all together so you have a ball of meat. Divide this mixture into 8 balls (or 4 if you want 1 big sausage patty per serving) and flatten into round discs
• Heat a large frying an on a medium heat, and fry the sausage pattys, turning as you go until they are cooked through. At this point you can remove and place on a plate with kitchen roll underneath and foil on top to keep warm – this will also help remove some of the fat.
• Meanwhile, grill the bacon to your liking (grilling keeps the fat low) and once done, you can also keep this warm until you are ready to assemble.
• Split the muffins by pushing a fork into the middle all the way around, and they should then just separate. Toast these either in a toaster or under the grill until they have turned a golden brown.
• At the point, you’re ready to start assembling and cooking the eggs. If you have an egg ring, perfect – if not they may not look as neat, but I’m sure they’ll still taste as good! Add some oil / low calorie spray to a medium pan (if using the ring, spray this too), and fry and egg. For best results, I recommend flipping the egg to cook it more than runny (you can still have some softness, but too runny and it just becomes too messy to eat)
• Assemble…
• While the egg is frying, spread the dijon mustard on the bottom part of the muffin, add a cheese slice to this, then place one of the sausage pattys on top. Add another cheese slice and then place 2 rashers of bacon on top. Spread the brown sauce on the underside of the top of the muffin, and then when the egg is done place this on top of the bacon. Put the top of the muffin on, and you’re done!