Cut onion in half, then slice each half into 6 slices. In a large skillet or on a griddle, sauté onions in oil until soft, about 5 minutes, stirring occasionally. Remove onions; keep warm.
Wipe out pan, coat with cooking spray. Add veggie patties; cook over medium heat until browned and cooked through, about 5 minutes per side. Remove patties from pan/griddle; keep warm.
Fry eggs in small batches in spray-coated pan on first side; turn over and continue cooking for about 2 to 3 minutes over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
Blend mayonnaise and hot pepper sauce.
For each sandwich, spread 1 tablespoon mayonnaise on English muffin bottom. Top with a vegetable patty, layer with egg, a slice of cheese, and 1 tablespoon onions. Add muffin top. Serve immediately.
Swap out the veggie patty for a chicken or turkey sausage.
Add fresh avocado for healthy fats and replace the processed cheese with natural aged white cheddar.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.