Egg Muffins with Sausage, Bacon and Mushrooms

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Pull out all the stops with these egg breakfast muffins topped with buttery mushrooms, sizzling sausages and heavenly bacon as a healthy alternative to the Full English.


  • 8 large button mushrooms
  • 2 sausages
  • 3 rashers of back bacon
  • 50g cheddar cheese, grated
  • Splash of milk
  • 6 eggs
  • 1 tsp oregano


  1. Preheat the oven to 200c. Grease the muffin tin with oil or butter, then sprinkle a little cheddar at the base of each tin.
  2. Fry or grill the sausages and bacon, then chop into very small pieces. Halve the mushrooms and cook in a little butter until golden and set aside.
  3. Beat the eggs, mix in the oregano and season with a little salt and pepper.
  4. Fill each muffin mould with a sausage segment, some bacon strips and mushroom then pour in the egg mix.
  5. Bake for about 15 minutes or until nicely risen and golden. Leave to cool a little then serve with a warm tomato salad. These muffins also freeze really well for up to a month.

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