Breakfast Sausage Egg Muffin
A hearty, portable breakfast to kickstart your day with flavor.
⏱️ 25 min🍽️ Serves 1
🔥 350 kcal💪 20g protein🍚 25g carbs🥑 18g fat🌾 2g fibreper serving
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Ingredients
- 🥓200 g breakfast sausage
- 🥚4 large eggs
- 🥯4 English muffins
- 🧀4 slices cheddar cheese
- 🥛1 tbsp milk
- 🧂½ tsp salt
- 🌶️¼ tsp black pepper
- 🧈1 tbsp butter
Pro tips
- For extra flavor, add a pinch of garlic powder or onion powder to the sausage as it cooks.
- Customize your muffins with a slice of tomato, avocado, or a sprinkle of fresh chives.
- To make ahead, assemble the muffins, wrap tightly in foil, and refrigerate. Reheat in an oven or microwave.
Method
- 1Cook the breakfast sausage: Heat a skillet over medium heat. Remove sausage from casing (if applicable) and crumble into the pan. Cook until browned and cooked through, breaking it up with a spoon. Drain any excess grease and set aside.
- 2Prepare the eggs: In a medium bowl, whisk the eggs with milk, salt, and pepper until well combined. Heat butter in a non-stick skillet over medium-low heat.
- 3Cook the egg patties: Pour the egg mixture into the skillet. As the eggs set, gently push the cooked portions to the center, tilting the pan to allow uncooked egg to flow underneath. Once mostly set but still moist, fold the omelet in half, then half again to form a square. Cut into 4 equal patties if desired.
- 4Toast the English muffins: While the eggs are cooking, slice the English muffins in half and toast them to your desired crispness.
- 5Assemble the muffins: Place a slice of cheddar cheese on the bottom half of each toasted English muffin. Top with an egg patty, then a portion of the cooked sausage. Place the top half of the English muffin on top.
- 6Serve immediately and enjoy your homemade breakfast sausage egg muffins!