Recipes, Pork Recipes, Sausage Recipes

Sausage & egg breakfast muffin

A really simple breakfast sandwich, with a Yorkshire Breakfast sausage patty at its heart.

It is fair to say that the inspiration for this little number came straight from the World’s most famous fast-food outlet. Those golden arches providing an unlikely source of inspiration. To be fair to them, they do serve up a good breakfast menu. The difference here is that you’re using a premium sausage meat and your egg isn’t perfectly cylindrical, and nor does it have the texture of rubber. It’s basically the perfect hangover cure – wash it all down with some black coffee and things will soon be looking up.

Sausage and egg muffin on off-white plate, viewed side-on. White and blue tea towel behind, ketchup and coffee mug in background.

Serves 4



  1. Separate the sausage meat into 4 and roll into balls. Then form each of the balls into a patty and press to about 1 ½ cm thick.
  2. Cut open the English muffins, lightly toast and then butter the inside.
  3. Set a large frying pan or cast-iron skillet over a high heat and then place the patties in the pan. You can do this in two batches if needed. Turn the heat down to medium and cook for 3 minutes on one side, then flip and cook for 3 minutes on the other side. Regulate the heat to make sure that the patties don’t burn, but rather form a nice brown crust.
  4. Once the patties are cooked, remove from the pan and set aside.
  5. Drain a little of the fat from the pan and then return it to a medium heat. Then fry the eggs in the pan.
  6. Build your muffin as you desire. Mine went like this: base, HP sauce, sausage patty, fried egg, more HP sauce, lid.

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