Sausage and egg muffin

Forget drive through, make these instead.

No need to go to the drive through when you can create these gorgeous sausage and egg muffins at home. They’re so simple you can get the kids involved.

Looking for a vegan sausage and egg muffin or more hot breakfast recipes?



1.Squeeze sausage mince from casings into a medium bowl; discard casings. Using clean hands, squeeze the sausage mince together until really well combined. Divide the mixture into four equal-sized balls, then flatten each ball into a 7cm round patty.
2.Heat half the oil in a large non-stick frying pan over medium heat. Add the patties to the pan. Cook for 3 minutes on one side, then turn over. Place a cheese slice on each patty and cook for a further 3 minutes or until cheese is melted and patties are browned and cooked through. Transfer patties to a plate and cover to keep warm.
3.Lightly grease the inside of four egg rings with a little of the remaining oil, then add the remainder of the oil to the pan. Place the egg rings in the pan. Increase the heat to high. Carefully crack an egg into each egg ring. Cook for 2 minutes or until whites are set and yolks are soft. Using a plastic egg flip, transfer eggs to a plate. Using tongs, lift the egg rings from the fried eggs.
4.Split the English muffins in half horizontally. Top bases with spinach leaves, sausage patties and fried eggs, then drizzle with sauce. Place muffin lids on top and serve.

Never cut an English muffin in half with a knife. Instead, use your fingers to Find the crease on the side and pull the muffin apart all the way around. This creates an uneven surface so the spread can get into all the nooks and crannies


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