Try this recipe for Sausage and egg muffins, then check out our breakfast egg muffins.


  • 400g skinned pork sausages
  • 2 tbsp dried oregano
  • 1 lemon, zested
  • 1 tsp pul biber or dried red chilli flakes (see cook's note)
  • 1 tsp ground fenugreek
  • 2 tsp garlic granules
  • oil, for frying
  • 4 eggs
  • 4 english muffins, halved and toasted


  • STEP 1

    Mix together the sausage meat, oregano, lemon zest, pul biber, fenugreek and garlic granules and season generously with salt and pepper. Divide into 4 and shape into 1cm-thick patties.

  • STEP 2

    Heat a large frying pan over a medium heat with a splash of oil and fry the patties for 8-10 minutes on each side until golden and cooked through. Remove from the pan and keep warm in a low oven. Increase the heat, add another splash of oil, crack in the eggs and fry to your liking.

  • STEP 3

    Lay a patty onto one half of a toasted muffin, top with a fried egg, and finish with your favourite sauce and the other muffin half.

Pul biber (also known as aleppo pepper) are Turkish red pepper flakes. They tend to be moderate in heat so you should use much less if you’re substituting red chilli flakes.


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