Sausage Breakfast Muffins

Delicious sausage, egg & cheese muffins, an impressive choice for a weekend breakfast! If you’ve got a load of hungry kids in the house after a sleepover, these are perfect as can be made in advance, frozen and then reheated in the microwave.

Credited to: Heck


Difficulty: Pretty easy

Serves 6
10 mins prep
40 mins cooking time


  • 6 x Heck 97% pork sausages
  • 30g of butter, melted
  • 6 x eggs, beaten
  • 220g of cheddar cheese, grated
  • 50g of spring onions, chopped
  • 80ml of milk
  • 250g of gluten free plain flour
  • 1 tbsp of baking powder
  • 1 tsp of salt
  • Fry light cooking oil

Notes: * Search for suitable products on our food and drink information


  1. Preheat your oven to 180 degrees C.
  2. Add a muffin case to each of the 12 holes in your tray.
  3. Place a frying pan on the hob on a medium to high heat.
  4. Remove the sausage skins and break the meat up into the pan with a wooden spoon.
  5. Cook for 10 minutes until browned off then remove from the heat & set to one side.
  6. In a mixing bowl sieve the flour. Add the baking powder & salt and mix thoroughly.
  7. Add the melted butter and give another good stir.
  8. Now add the eggs & milk and stir until all the ingredients are combined. You will end up with a batter.
  9. Add the sausage meat, grated cheese and spring onions. Using your wooden spoon fold these ingredients into the batter.
  10. Evenly distribute the mixture into the muffin cases until you’ve used it all up.
  11. Place in the oven for 35 minutes. To check the muffins are cooked, poke a skewer or a tooth pick into the middle of the muffin and check that it comes out dry.
  12. Serve & enjoy with a dollop of your favourite sauce!

Hints and tips:

These can be frozen and eaten at a later date. To reheat simply place in the microwave for 1 minute with a damp paper towel covering the top of the muffins.

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