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Red Eye Breakfast Muffins


Prep time: 5 minutes 


Cook time: 10ish minutes 


Total time: 15 minutes


Servings 1-4 Varying on amount of muffs, and how much of a fat kid you are

Black Rock Desert. You provoke so many feelings. I’ve seen and done some things there. Yet somehow making this breakfast out there was a first. This was a classic hangover helper I used to make for the Mickey D fans in the crowd and it became a Gordo’s hit. Here is our desert version and hope you give it a try for yourself.



  • English muffins
  • Ground Breakfast sausage
  • Eggs
  • Mayo
  • Bacon fat
  • Red onion
  • Old coffee
  • Micro greens
  • Vinaigrette
  • Salt and Pepper



1. Patty up your breakfast sausage into roughly 3 ounce Pattys. Smash them flat on a hot griddle on your Forge 15. Thin slice a red onion and throw all that on the griddle as well. We want the onions to be frying in fat FYI so as the sausage renders be cooking them onions in all that goodness that makes it so you can’t see your toes around your gut.

2. Goal is eggs over medium. Whites cooked. Yellows runny. Low medium heat is the key to success here. I’ve cooked these on a flat cast iron on our side-burner accessory. Crack an egg for each intended breakfast muffin you’re making.

3. Everything is cooking. Time to bust a red eye. I usually like to use a real strong cold brew, or real old, very gnarly coffee for my red eye. I want that strong flavor and since I’m not using a lot of it, I want to make sure the flavor comes through. 4 parts mayo, 1 part very strong coffee (room temp or cold) and a splash of bacon fat. Whisk together and add salt and pepper to taste    

4. Toast some muffs either on the grill or on the flat top. I like to get a little fat on them to help with the crisping effect.            

5. When my eggs are closing in on being ready I’ll put them on the sausage and aim for timing that with a little bit more cook time into them on top of the hot sausage, they’ll be perfect.

6. I begin the construction. Muff, red eye, sausage, egg, fried red onions and top with greens tossed in a nice acidic vinaigrette.

7. Enjoy


Side-notes: In future versions I would be pickling my red onions at home and then truly frying them to crisper them all the way around. If you’re a real psycho and want a gold star from the teacher, check out making English muffins from scratch, in the baking world it isn’t incredibly complex and will bring your breakfast muff to a whole other level. Happy cookin ; )

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