Sausage and egg muffins

Sausage and egg muffins

Make breakfast a family event this weekend when you have a go at making breakfast muffins from scratch. For a great tasting breakfast be sure to use 100% Irish sausages and eggs.

Prep time: 180 minutes

Cook time: 45 minutes

Servings: 4 people


  • 6 Tesco Finest Irish Pork Sausages
  • Polenta, for dusting
  • 7g sachet fast action dried yeast (For the muffins)
  • 1/2 tsp salt (For the muffins)
  • 25g butter or lard, melted
  • 2 tsp sugar (For the muffins)
  • 225ml lukewarm milk (For the muffins)
  • 250g strong white bread flour (For the muffins)
  • Ketchup or brown sauce, to serve
  • Small knob butter
  • 4 cheese slices
  • 4 eggs
  • Fresh black pepper


In a food processor with a dough hook or mixing bowl using a wooden spoon combine all the muffin ingredients (apart from the polenta and milk.)

Add the milk gradually, with the machine running, you want a firm dough that’s not too sticky, but with no dry patches. You might not need all the milk.

Knead by hand for 10 mins or by machine for 5-8 until the dough looks smooth, shiny and springs back when pressed.

Place into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size (about 1 hour 30).

Remove and roll out on a lightly oiled surface until about 3cm thick. Cut out 4 muffins using a 7cm circle cutter and place on a tray lined with polenta.

Dust the tops with polenta.

Cover again with oiled cling film and leave to prove until doubled in size. About another hour or so. Heat oven to gas 5, 190C, 170C fan.

Heat a large non-stick frying pan on a medium high heat. Brown the muffins for a min or so on each side then put back on the tray.

Bake for 12-14 mins, with a roasting tray of water on the bottom to create steam. Cool on a wire rack.

Squeeze the meat out of all of the sausage skins, mash together then divide into 4 even balls and shape into patties slightly larger than the muffins (they will shrink a little once cooked) transfer to a baking tray and cook in the oven for 12-15 minutes, turning half way, until cooked through.

Grease 4 small round ramekins, crack an egg into each one. Season with a little salt and pepper and cover with cling film, pierce twice, then microwave on high for 30 seconds, then check and keep cooking for 5 seconds more at a time until the eggs are cooked how you like them.

Rotating the ramekins half way through, you can do 2 at a time.

Lightly toast muffins on each side under the grill and butter if you like.

Put the cheese slices on the base and grill for a few more seconds until starting to melt.

Top with an egg and sausage patty and serve with ketchup or brown sauce.