The best breakfast muffins

The best breakfast muffins

Martha Collison's recipe may remind you of a certain breakfast muffin from a well-known establishment, but the creamy mozzarella and layer of basil pesto add a burst of freshness.

4 out of 5 stars(9) Rate this recipe
  • Serves6
  • CourseBrunch
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Plusproving

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  • 375g strong white bread flour, plus more for dusting
  • 7g sachet fast action dried yeast
  • tsp fine salt
  • 1 tbsp caster sugar
  • 125ml semi skimmed milk
  • 25ml vegetable oil, plus more for greasing and if kneading by hand
  • Polenta or semolina, for dusting

For the filling

  • 450g pack pork sausagemeat with pepper & nutmeg
  • 1 pack 6 pieces Essential Sliced Mozzarella
  • 6 No.1 Longstock Gold Free Range Eggs
  • 25g butter, for spreading
  • 6 tsp green basil pesto


  1. In a large mixing bowl or the bowl of a stand mixer, place the flour, yeast, salt and caster sugar. Combine 125ml warm water, the milk and oil in a measuring jug.

  2. Add ¾ of the liquid into the dry ingredients and mix, using one hand (or the dough hook attachment of a stand mixer), until a shaggy dough forms. Continue to add enough of the remaining liquid until you have a sticky dough and no floury patches remain in the bowl.

  3. Tip the dough out onto a lightly oiled work surface and knead by hand for about 10 minutes (or knead for 6-8 minutes using a dough hook). The dough should feel silky and stretchy. Shape into a ball and place into a lightly oiled bowl. Cover with a clean tea towel and allow to rise in a warm place for 1-2 hours, or until noticeably larger in size.

  4. Once risen, knock back the dough to get rid of any large air bubbles and tip onto a surface dusted in flour and semolina. Roll out the dough to a thickness of around 2cm and use an 8cm round cutter (or similar sized bowl if you don’t have one) to cut out 6 muffins, re-rolling where necessary. Place onto a baking tray dusted with semolina, cover with a dry clean tea towel and leave to rest for 30 minutes, until soft and fluffy, before cooking.

  5. When ready to cook the muffins, preheat a large frying or flat-bottomed skillet on a low heat. Once the pan is evenly heated, cook the muffins for 10 minutes on each side. They should turn a dark golden brown on the top and bottom and no longer feel doughy on the sides when ready.

  6. Tip the sausagemeat into a bowl and season well. Divide into 6 equal-sized balls and press down firmly to flatten into patties about 9-10cm across. Fry the sausage patties in a frying pan over a medium heat for 2-3 minutes on each side, or until cooked through and caramelised and the juices run clear with no pink meat. Once you’ve flipped the first side, place a slice of mozzarella on top of each patty, to melt.

  7. To make the round eggs, place a frying pan that has a lid over a low heat and add just enough water to cover the bottom. Place 2x9cm greased egg rings (or round metal cutters) into the water, then crack an egg into each one. Cover with the lid and cook for 2-3 minutes, until the whites are set and the yolks cooked to your liking.

  8. Split, then lightly toast and butter each muffin and spread the bottom pieces with a layer of pesto. Follow with the sausage patties and finally, the eggs. Sandwich with the muffin tops, then serve immediately, or package up as directed (below) to freeze.

Cook’s tip

Scrambled egg
If you don’t have egg rings or prefer scrambled eggs, simply spoon the egg on top, or heat a little butter in the frying pan over a low heat and add the eggs, stirring until almost set. Turn off the heat and allow the eggs to solidify, then cut a round or slice for each muffin.

Make ahead
Freeze ready-split muffins and the cooled, cooked stuffing on a baking tray. Once solid, wrap in baking parchment and move to a freezer bag or container. Defrost in the fridge, then reheat in the oven until the sausage is piping hot throughout. Serve with freshly cooked eggs.

Veggie alternatives
To make these suitable for vegetarians, replace the sausage part with a plant-based alternative such as Moving Mountains Plant-Based Sausage Burgers and top with the mozzarella, or leave out the sausage and mozzarella and replace with a few slices of pan-fried halloumi. 


Typical values per serving when made using specific products in recipe


2,593kJ/ 620kcals



Saturated Fat












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