This is the ultimate hangover breakfast. Obviously there are some hangovers where a McDonalds muffin is the only answer, but for those ones where you feel able to get in the kitchen – this is the cure. To be honest this is amazing even if you’re not hungover. Let’s rephrase that first sentence to the ultimate breakfast – big claim but I can back it up. We have a really flavoursome, seasoned sausage patty fried until caramelised with plastic cheese, crispy bacon, fried egg, ketchup (or your sauce of choice, but clearly ketchup is the right one) inside a toasty English muffin. You cannot go wrong! Lots of this muffin is open to editing:
- Cheese: I love the flavour & melty texture of plastic cheese in a burger or breakfast muffin, bt if you’re not on board switch it for something classier
- Bacon: smoked, unsmoked, streaky, back – the world’s your oyster
- Egg: Fry it however you list – sunny side up, over easy (I don’t know what these words mean), runny yolk, hard yolk. I like my eggs flipped with a mostly hard yolk, which may get some hate but eating a sandwich with a runny yolk is just impractical
- Sauce: Ketchup, brown same, Siracha etc. etc.
Please let me know any different variations you try and how they are!
Sausage, Bacon, Egg & Cheese Breakfast Muffins
Serves 1 | 20 mins cook & prep
Ingredients
Breakfast Sausage Patty:
2 pork sausages (or ~115g sausage meat)
1 clove garlic, minced
2 sage leaves, finely diced (or switch for 1tsp dried sage)
1/2 tsp dried thyme
1/4 tsp soft brown sugar
Large pinch nutmeg
Chilli flakes to taste
Salt &. pepper
Muffins:
2 rashers bacon (streaky or not, smoked or unsmoked – personal preference)
1 egg
1 slice American cheese
English muffin
Ketchup (or sauce of your choice)
Method
- Remove the sausages from their casing (skip this if using sausage meat) and combine all the sausage ingredients. Taste for seasoning by frying up a small portion of the meat and adjusting as needed
- Cook your bacon – I prefer to do this under a high grill until quite crispy.
- Meanwhile, split and toast the english muffin, put this on a plate and spread your choice of sauce on both sides. Set aside ready to assemble.
- In a frying pan or skillet heat up enough oil to coat the bottom on medium high heat. While this is heating up, using your hands roll the sausage meat into a ball and press into a thin, even patty in your hands. The patty should be about 1cm thick. It’ll end up being much bigger than the muffin, this is okay as it will shrink when cooked.
- Place the patty into the pan and cook for 1-2 mins until the bottom is browned & caramelised. Flip the patty and leave for 30-60seconds, then add the cheese on top. Put a lid or plate over the frying pan and leave for another 30-60 seconds until cooked through (no pink left) and the cheese is melty. Cooking time will depend on the patty thickness, the pan and hob. Place this on the bottom half of the muffin.
- If needed, add more oil to the frying pan and crack in an egg. Cook this to your liking (I like mine flipped with the yolk mostly cooked through). Once cooked, add the egg on top of the sausage.
- Add the bacon on top, then the other half of the muffin and enjoy!
Bakes By Meg 