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If you’re anything like me there’s never enough time in the morning to cook a delicious breakfast. Mornings are always a rush and there’s only ever time to grab something quick to eat, but breakfast is so important so I’m trying to be more organised at the weekends and cook things that I can eat throughout the week. An English Breakfast is a luxury I can usually only afford at the weekends…but no more! These Full English Breakfast Muffins can be made in advance meaning you can have the taste of a full Fry-Up everyday of the week! You can eat them cold from the fridge or re-heat them in the oven or microwave. If you make a huge batch you’ll always have something healthy in the fridge to grab as you run out the door.
These Full English Breakfast Muffins are so easy to make, you can even pre-cook the bacon and sausage the day before to make the assembly even faster in the morning if you like. Start by heating up the grill. Prick the sausages and grill until they are browned all over and cooked through (6-8 minutes). You could also fry your sausages if you prefer to do it that way. Make sure that you get sausages that have no breadcrumbs or fillers in them. Marks & Spencers chipolatas are just pork, salt, pepper and spices and are the most readily available to me so that’s what I normally use. There are quite a few other brands out there too though or you could ask your local butcher to make you some up!
Switch off the grill and preheat the oven to 200C (390F). Chop the bacon up into small pieces – I find it easiest with scissors – and fry until crispy.
Slice up the sausages into pieces about half a centimetre thick and allow them to cool along with the bacon, while you prepare the eggs.
Crack the eggs into a bowl and add the oregano. Season very well with salt and pepper and whisk together to combine the whites and yolks. Then add the bacon and sausage to the egg mixture and stir well.
Using a ladle, pour the egg mixture into a non-stick muffin tray (or grease a muffin tray beforehand if you don’t have non-stick).
Bake in the oven for 10 minutes until cooked through. They will puff up and go golden brown when they’re ready!
Perfect for a lazy brunch, a quick and easy grab-and go breakfast or they can even be packed into lunch-boxes. They will last in the fridge for a week, or you could even freeze them and defrost as needed. High in protein, they will definitely keep you full until lunch. If you like tomatoes with your Full English Breakfast you could add those, or mushrooms or anything that takes your fancy. They’re so easy to adapt. I also make a vegetarian version – my Cheesy Courgette (Zucchini) Frittata Muffins or if you prefer something spicier, my Chorizo & Butternut Squash Frittata is also a great alternative!
Allergy & Dietary Information for Full English Breakfast Muffins
This English Breakfast Muffin recipe is Grain-Free, Gluten-Free, Refined Sugar-Free & Dairy-Free. It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet), Low Carb & LCHF Diets.
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