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Sausage and egg muffin

Sausage and egg muffin


Just as tasty as the takeaway version

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    1828kj 437kcal
  • Fat
    High 31%
  • Saturates
    High 32%
  • Sugar
    Low 31%
  • Salt
    Med 31%

% of adult’s reference intake | Carbohydrates per serving : 39g


  • 2 Co-op Cumberland sausages
  • 2 tsp Co-op olive oil
  • 2 Co-op British eggs
  • 2 tomatoes, sliced
  • 2 rolls
  • Freshly ground black pepper and ketchup, to serve


  1. Take the sausages, squeeze 1 out of its skin and press the meat into a biscuit cutter
  2. Heat a frying pan with olive oil
  3. Fry the meat for 4 - 5 mins on each side until cooked through
  4. Remove from the cutter and keep warm
  5. Repeat with the other sausage
  6. Crack 1 of 2 eggs into the cutter and fry for a few mins until the white is cooked
  7. Keep warm and repeat with the other egg
  8. Add the tomatoes, sliced, to the pan and fry for 1 - 2 mins on each side
  9. Meanwhile, halve and toast the muffins
  10. Sit the tomato slices on the bottom half of each muffin
  11. Top with the sausage, and the egg, and season with freshly ground black pepper
  12. Squirt over tomato ketchup and sit the other muffin half on top

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