Looking to elevate your morning routine with a delicious twist on the classic English breakfast muffin? These Sausage English Breakfast Muffins with Brie, Bacon, and Avocado are the perfect indulgent option for those craving a hearty, savory breakfast. Made with fluffy English breakfast muffins, juicy sausage patties, creamy brie, crispy bacon, and fresh avocado, these savory breakfast muffins combine textures and flavors for an unforgettable meal.
The Sausage English Breakfast Muffin with Brie, Bacon, and Avocado is a delicious twist on a classic Sausage McMuffin. This is one of my favorite easy breakfast recipes, combining hearty, savory ingredients with creamy and spicy accents. Perfect for brunch or a filling morning treat, this muffin brings together layers of flavor and texture, making this easy recipe an ideal option for a grab-and-go breakfast or a leisurely weekend meal. These savory muffins also make great meal prep for those busy mornings when you need a quick breakfast.
These English Breakfast Muffins are the perfect breakfast to satisfy your breakfast cravings. If you are looking for another satisfying breakfast recipe, try my cottage cheese breakfast tacos! For another vegetarian breakfast recipe but without the eggs, try my potato breakfast sandwiches.
Ingredients
English Muffins - English breakfast muffins are light and airy with a subtle crunch when toasted, these muffins perfectly balance the richness of the other ingredients. I recommend toasting them just before assembling to add an extra layer of warmth and texture.
Sausage Patties - Sausages bring a hearty, savory component to the English breakfast muffin. Removing the casing of the pork sausage and shaping the sausage into patties ensures they cook evenly and fit the muffin shape. I like using high-quality sausages with natural herbs and spices to elevate the flavor.
Brie Cheese - Brie adds a creamy, mild tang that pairs wonderfully with the savory sausage and crispy bacon. Melting it slightly over the sausage patties creates a gooey texture that contrasts beautifully with the toasted English breakfast muffin.
Bacon - Bacon is a breakfast staple and adds a smoky, crispy element to these muffins. I like to drizzle a bit of maple syrup on the bacon before baking, which caramelizes it slightly, adding a subtle sweetness that complements the savory layers.
Avocado - For a fresh, creamy contrast, avocado slices add a hint of earthiness and color to the English breakfast muffin. Rich in healthy fats, avocado brings balance to the heartier elements.
Chili Jam - Chili jam adds a sweet, spicy twist that enhances the flavors of the bacon and sausage. I recommend spreading a thin layer on the base of each muffin for a touch of heat and sweetness with every bite.
Olive Oil - Olive oil prevents the sausage patties from sticking to the pan and enhances their browning, creating a golden crust that locks in flavor.
Instructions
Start by prepping all ingredients to streamline the process. Slice the avocado in half, remove the pit and skin, and slice it thinly. Split or slice each English breakfast muffin in half. Slice the brie and arrange the bacon on a lined oven tray, drizzling a touch of maple syrup over each strip if desired.
- Step 1: Preheat your oven to 200°C (or around 390°F). Place the tray with bacon in the oven and cook for about 15 minutes, or until crispy to your liking. Alternatively, for faster cooking, use an air fryer set to 200°C for around 10 minutes.
- Step 2: While the bacon cooks, prepare the sausage patties by cutting a slit down the middle of each sausage and removing the casing. Shape the sausage meat into sausage balls and then flatten each into a patty.
- Step 3: Heat the olive oil in a pan over medium-high heat. Once hot, add the sausage patties and cook for 2-3 minutes on one side, or until golden brown. Flip the patties and cook for another 2-3 minutes. Top each patty with a slice of brie, then pour in a small amount of water (about 30ml) to create steam. Cover the pan with a lid for 2 minutes to melt the brie. While the sausage patties are finishing, place the English breakfast muffin halves under the grill or in a toaster until golden and crisp.
- Step 4: Now it’s time to bring everything together and assemble the english breakfast muffins. Spread about ½ tablespoon of chili jam on the bottom half of each toasted muffin. Top with a layer of sliced avocado, followed by the brie-topped sausage patty. Add a piece or two of crispy bacon (I like to cut the strips into smaller pieces for even layering). Finish with the top of the muffin.
Hint: Cook sausage patties and bacon ahead, then assemble muffins and wrap individually. Refrigerate or freeze them for an easy grab-and-go breakfast, just brie before you warm up in the microwave or oven and avocado afterwards.
Substitutions
English Muffins - Substitute english breakfast muffins with bagels, brioche buns, or whole-grain sandwich thins for different textures and flavors.
Sausages - Substitute the pork sausages for any type of sausage, including turkey sausages for a leaner option, plant-based sausage for a vegetarian twist, or ground pork or ground sausage formed into patties with some seasonings.
Avocado - Use sliced tomatoes for a fresh and juicy alternative, sliced cucumbers for crunch, or spinach leaves for a green touch and a hint of earthiness. You could also replace avocado with an egg mixture with fresh spinach, black pepper, green onions, optional cheese or other simple ingredients and make veggie scrambled eggs.
Brie - Substitute with cheddar for a sharper flavor, mozzarella or swiss cheese for a milder, gooey melt, or goat cheese for a tangy twist. Feta cheese would also taste great.
Bacon - Replace with turkey bacon for a leaner option, prosciutto for a delicate texture, or smoked tempeh strips for a plant-based, smoky flavor.
Olive Oil - Use butter for a richer taste, coconut oil for a slight sweetness, or avocado oil for a neutral flavor with high-heat stability.
Chili Jam - Substitute with sriracha mayo for creamy heat, pepper jelly for a similar sweet-and-spicy profile, or tomato chutney for a savory tang.
Maple Syrup (optional) - Swap with honey for a floral sweetness, agave syrup for a mild taste, or brown sugar for a caramelized depth when baking the bacon.
Variations
Breakfast Sausage Egg Muffins - To switch it make sausage and egg muffins. In a large mixing bowl combine large eggs with veggies such as baby spinach, red peppers, some cottage cheese or sour cream and whisk. Add the whisked eggs to a baking tray and bake until cooked through, slice in to squares and add them to the muffins along with the patties and toppings for a great breakfast idea.
Veggie Breakfast Muffin - Substitute the sausage with a veggie patty and bacon with grilled portobello mushrooms for a vegetarian breakfast muffin. Add cheddar instead of brie, and swap chili jam with sriracha mayo for a spicy kick to this healthy breakfast.
Southwestern Breakfast Muffin - Use chorizo patties, replace brie with pepper jack, and add pickled jalapeños for a Southwestern flair. Top with salsa instead of chili jam for a twist on the sausage breakfast muffins.
Classic Egg & Cheese McMuffin - Swap sausage for a scrambled egg patty, bacon for sliced ham, and use cheddar in place of brie. Add a touch of butter instead of chili jam for a traditional twist.
Equipment
Oven or Air fryer
Storage
To store your English breakfast muffins, wrap each assembled muffin individually in plastic wrap or foil. Place them in an airtight container or resealable freezer bag, ensuring minimal air exposure to prevent freezer burn. For short-term storage, refrigerate the wrapped muffins for up to 3 days. If you’re preparing these muffins for longer storage, freeze them, and they’ll stay fresh for up to a month.
To reheat, unwrap the muffins, then wrap them loosely in a paper towel. Microwave for 2-3 minutes until warmed through, or bake in a 350°F (175°C) oven for 10-12 minutes for a crispy finish. If you prefer a softer texture, skip the oven and microwave them fully wrapped. For the best quality, avoid refreezing after reheating, as repeated freezing can affect texture and flavor.
Top Tip
To ensure the brie melts evenly, create a bit of steam by adding water to the pan, then cover for 2 minutes. This helps the brie become perfectly gooey and complements the toasted English muffin texture.
FAQ
English muffins stay fresh for about a week at room temperature when kept in an airtight container. In the fridge, they may last 2 weeks but can dry out more quickly.
English muffins get soggy when stored in humid conditions or if wrapped while warm, as moisture gets trapped. Proper cooling and storage prevent sogginess.
No, English muffins don’t need refrigeration. Store them in a cool, dry place. If you need longer storage, freeze them to maintain freshness without drying out.
Related
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Recipe
Sausage English Breakfast Muffin with Brie, Bacon and Avocado
Equipment
- Oven or Air fryer
- Large Skillet with lid
Ingredients
- 4 English Muffins
- 4 Sausages
- 1 Avocado sliced
- 100 g brie sliced
- 4 bacon rashers streaky
- 1 teaspoon olive oil
- 2 tablespoon chilli jam
- 30 ml water
- 1 teaspoon maple syrup optional
Instructions
- Start by prepping all ingredients to streamline the process. Slice the avocado in half, remove the pit and skin, and slice it thinly. Split or slice each English breakfast muffin in half. Slice the brie and arrange the bacon on a lined oven tray, drizzling a touch of maple syrup over each strip if desired.1 Avocado, 4 English Muffins
- Preheat your oven to 200°C (or around 390°F). Place the tray with bacon in the oven and cook for about 15 minutes, or until crispy to your liking. Alternatively, for faster cooking, use an air fryer set to 200°C for around 10 minutes.4 bacon rashers, 1 teaspoon maple syrup
- While the bacon cooks, prepare the sausage patties by cutting a slit down the middle of each sausage and removing the casing. Shape the sausage meat into balls and then flatten each into a patty.4 Sausages
- Heat the olive oil in a pan over medium-high heat. Once hot, add the sausage patties and cook for 2-3 minutes on one side, or until golden brown. Flip the patties and cook for another 2-3 minutes. Top each patty with a slice of brie, then pour in a small amount of water (about 30ml) to create steam. Cover the pan with a lid for 2 minutes to melt the brie. While the sausage patties are finishing, place the English breakfast muffin halves under the grill or in a toaster until golden and crisp.100 g brie, 1 teaspoon olive oil, 30 ml water
- Now it’s time to bring everything together and assemble the english breakfast muffins. Spread about ½ tablespoon of chili jam on the bottom half of each toasted muffin. Top with a layer of sliced avocado, followed by the brie-topped sausage patty. Add a piece or two of crispy bacon (I like to cut the strips into smaller pieces for even layering). Finish with the top of the muffin.2 tablespoon chilli jam
