Sausage and Egg MixMuffin
A delicious homemade version of a certain fast food breakfast fave! This is such a great recipe to make in bulk to feed a crowd. Simply make more English muffins. The muffin and sausage patty components freeze really well, so those are great to have on hand in the freezer for a quick breakfast. Simply thaw and heat.
Recipe Tester Feedback: “Delicious! These are tasty and actually very easy to make. There is some time involved, but it is totally worth it. These will be great to put in the freezer and warm for a great breakfast." - Shannah
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes + 2 hours rising time + optional overnight resting time
Cooking Time 30-40 minutes
Can be frozen
You will need:
2 mixing bowls
large nonstick frying pan or griddle pan
- eggs - 8, cooked to your preference
- English muffins:
- milk - 160g
- water - 25g
- yeast - 2 tsp, dried
- sugar - 1/2 tsp
- bakers flour - 360g
- egg - 1
- butter - 30g, melted
- salt - pinch
- semolina - 4 Tbsp, fine
- Sausage patties:
- sausage mince - 500g, good quality
- dried onion flakes - 1 Tbsp
- garlic powder - 1 tsp, dried
- dried sage - 1/2 Tbsp, ground
- dried thyme - 1/2 Tbsp, or fresh
- salt - pinch
- pepper - pinch
- Add the milk (160g) and water (25g) to the bowl. Program 3 minutes / 37C / Speed 2.
- Add the dried yeast (2 tsp) and sugar (1/2 tsp) to the bowl. Mix Speed 5 / 5 seconds.
- Allow to sit and become frothy.
- Add the bakers flour (360g), egg (1), melted butter (30g) and salt (pinch) to the bowl. Program 4 minutes / Closed Lid / Kneading Function.
- Move the dough into an oiled bowl, cover with clingfilm and allow to rise for 1 hour 30 minutes.
- Roll the dough out to 1cm thick. Be sure your dough isn't too thick, or your muffins won't cook through.
- Cut 8 circles from the dough with a cookie cutter.
- Dip both sides of each circle in fine semolina (4 Tbsp).
- Leave for 30 minutes to rise slightly.
- Place a large nonstick frying pan or oiled griddle pan over medium heat. Be sure not to have the heat too high or your muffins will not cook through and you'll burn your crust.
- Place 4 muffins into the pan and cook for 6-8 minutes each side or until cooked through. This may require some experimenting, as every pan and stove varies.
- Repeat for the remaining dough circles.
- Add the sausage mince (500g), dried onion flakes (1 Tbsp), dried garlic powder (1 tsp), dried ground sage (1/2 Tbsp), dried or fresh thyme (1/2 Tbsp), salt (pinch) and pepper (pinch) to the bowl. Combine Speed 7 / 8 seconds.
- Move the mixture into a bowl and place it into the fridge to rest overnight. You can skip this step if necessary, but the flavour is better after resting.
- Divide the mixture into 8 patties.
- Place one patty between two pieces of clingfilm and roll it out into a thin circle.
- Place a nonstick frying pan over medium heat.
- Fry 4 patties at a time. You will only need to cook them for two to three minutes on each side as they are very thin.
- Drain on paper towels and keep warm.
- Slice each muffin in half and fill with a patty and a cooked egg (8 total).
- Serve immediately or freeze.