Sausage and Egg Breakfast Muffin
Skip the drive-through and make these easy sausage and egg muffins at home instead. In New Zealand, they’re usually made with beef, while the original uses pork, so take your pick. High in protein and freezer-friendly, they’re perfect for meal prep.
Course: Breakfast, Brunch, Lunch, SnacksDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
15
minutesIngredients
400-500 g 400-500 beef or pork mince
1 tsp 1 garlic powder
1 tsp 1 onion powder
1 tsp 1 mixed herbs
4 4 eggs
4 4 English muffins, split and toasted
4 slices 4 cheese
tomato sauce, hot sauce, mayonnaise or mustard, to serve (optional)
Directions
- Combine the pork mince, garlic powder, onion powder, mixed herbs and a generous pinch of salt and pepper in a bowl. Mix until just combined and shape into 4 patties slightly bigger than your muffins.
- Heat a large frying pan or skillet over medium-high heat with a drizzle of oil. Cook the patties for 3-4 minutes each side until golden and cooked through.
- Wipe the pan clean and return to medium heat with a drizzle of oil. Fry the eggs sunny side up until the whites are just set and the yolks are still runny, or cooked to your liking.
- To assemble, place a cheese slice on top of the bottom half of the toasted muffins followed with the patty, egg, your choice of sauce and the top muffin.
- To assemble, layer the bottom muffin half with a cheese slice, patty, fried egg and your sauce of choice and top with the other muffin half.
Notes
- Meal prep and freezing: Make a double or triple batch and assemble the muffins fully. Wrap each one tightly in baking paper then foil and freeze for up to 3 months. To reheat from frozen, unwrap and microwave for 1-2 minutes, or bake at 180°C for 15-20 minutes until heated through.