If you love a proper cooked breakfast but don’t always have the time, these sausage and bacon egg muffins are the perfect shortcut. They bring all the cosy, savoury flavours of a fry‑up into a light, portable bake that’s brilliant warm from the oven and just as good reheated through the week.

Hearty and no‑nonsense, they’re packed with savoury flavour and plenty of protein, making busy mornings feel a little easier.

Quick to throw together, endlessly adaptable, and ideal for breakfasts, lunchboxes, or those moments when you just need something satisfying and homemade, they’re the kind of recipe that quietly becomes a staple.

When is the perfect time to enjoy these?

The perfect time to enjoy these sausage and bacon egg muffins is on busy weekday mornings, in easy lunchbox meals, as on‑the‑go snacks, during relaxed weekend brunches, or any moment when you want something homemade, savoury, and satisfying that keeps well all week.

Serving suggestions with sausage and bacon egg muffins

• Buttered toast soldiers
• Hash browns or crispy potato cubes
• Baked beans
• Grilled tomatoes
• Sautéed mushrooms
• Avocado slices or smashed avocado
• Fresh fruit salad
• Berry yoghurt pots
• Simple green salad
• Coleslaw (classic or light)
• Pickled red onions
• Quick tomato relish or chutney
• Brown sauce or ketchup
• Hot sauce or chilli jam
• Toasted English muffins or bagels
• Mini roasted potatoes
• Cucumber sticks or crudités
• Spinach or rocket with lemon dressing
• Corn on the cob (summer brunch)
• Crispy bacon rashers on the side
• Sausage patties for a fuller plate
• Cheese slices or a little grated cheddar
• Fresh herbs (chives, parsley) for brightness

Sausage and bacon egg muffins

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Course Breakfast, Lunch

Cuisine British

Servings 6

Ingredients

  

• 4 eggs
• 2 tbsp semi-skimmed milk
• ¼ tsp dried sage
• pinch of salt and pepper
• 2 sausages, cooked and cut into small chunks
• 2 rashers smoked back bacon, cooked and cut into small pieces
• 40 g cheddar cheese, grated
• spray oil

Instructions

 

• Preheat the oven to 180°C fan/gas mark 6 and greaseproof a 6 hole muffin tin and set aside.
• In a jug add the eggs, milk and sage, season with the salt and pepper and whisk together.
• Divide the cooked sausages and bacon between the 6 holes in the muffin tin. Sprinkle the cheese on top and pour the egg mixture evenly over the ingredients and give each one a little stir. Place in the oven to cook for around 15-20mins until risen and golden. Don’t worry too much about how high they rise, they will deflate when removed from the oven.
• Leave to cool slightly, then lift out and enjoy warm — or chill/freeze for later. They can be eaten cold, but if you wanted to reheat them, place in the microwave, for around 30 seconds (ensure they are fully warmed through before eating).