Easy Sourdough English Muffins with Maple-Sage Breakfast Sausage
These Easy Sourdough English Muffins are chewy with light airy pockets, good for the gut, and layered with homemade maple-sage breakfast patties for a seasonal meal prep breakfast sandwich!
Ingredients to Make Sourdough English Muffins:
- 1/2 cup (75 grams) Active Sourdough Starter
- 1 tbsp. (10 grams) Honey
- 1 cup (215 grams) Whole Milk, warm to touch
- 2 cups + 1/2 cup All Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Salt
- Yellow Cornmeal, for cooking
How to Make Sourdough English Muffins:
- The Night Before: In a large bowl, mix the active sourdough starter, honey, and milk together. Add the 2 cups of flour and mix until all flour is absorbed. Cover and let rise overnight, 8-12 hours.
- The Next Morning: Sprinkle the baking soda and salt on top of the dough. Gently lift each side of the dough to incorporate, then transfer to a clean surface with the remaining 1/2 cup flour. Gently knead just until the dough is soft and pliable. It’s okay if it doesn’t absorb all the flour.
- Roll out the dough to 1/2′ thick. Use a 3-4″ cookie cutter to make individual english muffins.
- Sprinkle cornmeal on a baking pan. If the english muffins are dry on the outside, brush lightly with water on both sides then place on the baking pan and sprinkle more cornmeal on top. Cover and let rise 1-2 hours, until super fluffy and doubled in volume.
- Preheat oven to 350F. .
- Heat up a griddle over medium high heat. Cook the english muffins for 2-3 minutes on each side, until deeply golden. Place back onto the baking pan.
- Bake for 8-12 minutes, until firm when you touch the center.
What to Eat with English Muffins:
- Sage Compound Butter & Local Honey (as pictured above)
- Butter & Jam
- Bacon, Aged Cheddar, & Apples
- Eggs Benedict
- Breakfast Sandwiches with sausage patties, fried egg, and cheddar cheese
- Peanut Butter & Jelly
- Pesto, Tomato, and Ham or Turkey over a toasted english muffin
Ingredients to Make Meal Prep Breakfast Sandwiches:
- 1/4 cup Maple Syrup
- 6-8 English Muffins, sliced in half
- 1 1/2 lb. Ground Breakfast Sausage
- 2 tbsp. Fresh Sage, chopped
- 1/2 tsp. Each: Salt, Black Pepper, & Garlic Powder
- 6-8 slices Cheddar Cheese
- 6-8 Eggs, fried
- Fresh Chives
How to Store Homemade English Muffins:
Store fresh English muffins in a ziplock bag or large airtight container lined with parchment paper to keep them crisp.
Cook with me!
Easy Sourdough English Muffins with Maple-Sage Breakfast Sausage
Ingredients
For the Sourdough English Muffins:
- 1/2 cup (75 grams) Active Sourdough Starter
- 1 tbsp. (10 grams) Honey
- 1 cup (215 grams) Whole Milk, warm to touch
- 2 cups + 1/2 cup All Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Salt
- Yellow Cornmeal for cooking
For the Meal Prep Breakfast Sandwiches
- 1 1/2 lb. Ground Breakfast Sausage
- 1/4 cup Maple Syrup
- 2 tbsp. Fresh Sage chopped
- 1/2 tsp. Each: Salt Black Pepper, & Garlic Powder
- 6-8 slices Cheddar Cheese
- 6-8 Eggs fried
- Fresh Chives
(Optional) For the Pumpkin Chipotle Aioli:
- 3-4 Chipotles in Adobo Sauce finely chopped or blended
- 1/2 cup Canned Pumpkin Puree
- 1/2 cup Mayo
- 1 tbsp. Honey
- Juice of 1/2 Lime
- Salt & Black Pepper to taste
Instructions
For the Sourdough English Muffins:
- The Night Before: In a large bowl, mix the active sourdough starter, honey, and milk together. Add the 2 cups of flour and mix until all flour is absorbed. Cover and let rise overnight, 8-12 hours.
- The Next Morning: Sprinkle the baking soda and salt on top of the dough. Gently lift each side of the dough to incorporate, then transfer to a clean surface with the remaining 1/2 cup flour. Gently knead just until the dough is soft and pliable. It’s okay if it doesn’t absorb all the flour.
- Roll out the dough to 1/2′ thick. Use a 3-4″ cookie cutter to make individual english muffins.
- Sprinkle cornmeal on a baking pan. If the english muffins are dry on the outside, brush lightly with water on both sides then place on the baking pan and sprinkle more cornmeal on top. Cover and let rise 1-2 hours, until super fluffy and doubled in volume.
- Preheat oven to 350F. .
- Heat up a griddle over medium high heat. Cook the english muffins for 2-3 minutes on each side, until deeply golden. Place back onto the baking pan.
- Bake for 8-12 minutes, until firm when you touch the center.
For the Pumpkin Chipotle Aioli:
- Mix all ingredients together, blending if desired, then season with salt and black pepper to taste. Store in an airtight container in the fridge up to 6-8 days.
For the Meal Prep Breakfast Sandwiches:
- To Make the Maple Sausage Breakfast Patties: In a large bowl, combine the ground breakfast sausage, maple syrup, freshly chopped sage, and seasonings. Mix well. If needed, add 1/4 cup flour to help form the patties.
- Cook on a griddle over medium high heat to cook 2-3 minutes on each side, until browned. Remove to place on a plate.
- Fry the eggs over the griddle to desired doneness.
- To Assemble: Slice the english muffins in half, then layer with the chipotle pumpkin aioli (or dijon), sausage patty, slice of cheddar cheese, and fried egg. Wrap in parchment paper.
- Store in the fridge up to 4-5 days, or the freezer up to 2 months. Reheat from the fridge at 375 for 6-10 minutes, or from the freezer for 15-25 minutes (wrapped in foil). Enjoy warm!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
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Where do you get your active sourdough starter?
I have a blog on how to make your own sourdough starter from scratch (it takes about 7-10 days total), but if you have a friend or family member that already has sourdough starter, I recommend asking them for some to save you the startup time 😉
My family and I baked these muffins for Thanksgiving morning, and they were perfect! Thank you for sharing this recipe!