by Kyla Van Heerden

Makes 8 muffins


For the baked egg layer

  • 10 eggs
  • ¼ cup milk
  • ½ teaspoon salt

For the sausage patties

  • 500g pork, chicken or beef mince
  • 1 teaspoon dried thyme 
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary


  • 8 English muffins
  • 8 cheese slices


  1. Preheat oven to 180°C or 160°C fan and generously grease a 30cm x 20cm baking tin with butter or cooking spray. 
  2. Whisk the eggs, milk and salt. Pour this into the baking tin and bake for 25 minutes.
  3. Add the mince and seasonings to a bowl and mash together until well combined.
  4. Divide into 8 balls then flatten each into a patty shape. Bake for 18-20 minutes, flipping them half-way through.
  5. Toast the muffins (you can do this in the oven).
  6.  Slice the baked egg into 8 squares or use a cookie cutter to cut rounds. 
  7. Layer each muffin with a slice of cheese, a patty and an egg. Optional: add some onion marmalade or chutney.
  8. You can prep these in advance and then reheat in the oven for 5-10 minutes.

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