Looking for a luxurious and flavorful way to start your day? These Italian breakfast muffins are the ultimate breakfast upgrade. Packed with herby sausage patties, crispy prosciutto, pesto-fried eggs, and a drizzle of hot honey, they’re a perfect balance of savory, aromatic, and slightly sweet. Plus, they’re ideal for meal prep—just wrap them up and reheat when you need a quick, gourmet breakfast.
These Italian breakfast muffins take inspiration from classic Italian flavors while putting a gourmet spin on the traditional English muffins. With juicy, herby sausage patties, crispy prosciutto, pesto-fried eggs, and a touch of hot honey, every bite is packed with bold flavors. Perfect for meal prep, they combine convenience with indulgence, making them ideal for busy mornings or leisurely brunches. Plus, the truffle mayo adds a luxurious finishing touch.
This delicious high protein meal prep recipe is the perfect easy breakfast. If you are looking for another high protein breakfast try my Cottage Cheese Breakfast Tacos. If you love English muffins, you should also try my Sausage English Muffins with Brie and Bacon.
Ingredients
Sausage Meat - A well-seasoned, juicy sausage patty is the heart of this breakfast sandwich. I like using high-quality sausage or sausage meat so I can control the flavors by adding my own herbs. If you’re using whole sausages, remove them from their casings for easier mixing.
Rosemary, Sage, and Thyme - These classic Italian herbs add deep flavor and freshness. Rosemary is bold and piney, sage has an earthy depth, and thyme gives a light, floral note—together, they create the perfect sausage seasoning.
Hot Honey - I love the subtle heat and sweetness that hot honey brings. It complements the saltiness of the sausage and prosciutto while adding a little kick that makes these Italian breakfast muffins unforgettable.
Truffle oil (optional) - A drizzle of truffle oil enhances the umami flavors in the sausage patties. If you’re a fan of truffle, this is a must-try addition.
Olive oil - Used for cooking the sausage patties, olive oil ensures a crispy, golden crust while enhancing the Italian flavors.
Proscuitto - Instead of traditional bacon, I love using prosciutto—it crisps up beautifully in the pan and adds an authentic Italian touch to these Italian breakfast muffins.
Eggs cooked in pesto - Cooking eggs directly in pesto-infused sausage drippings gives them a rich, herby flavor. The crispy edges and runny yolk make these breakfast muffins even more irresistible.
Parmesan - A sprinkle of parmesan over the eggs adds sharp, nutty depth. It melts slightly into the warm yolk, making each bite extra flavorful.
Truffle mayonnaise - I like to spread a layer of truffle mayo on the muffins for an extra creamy and indulgent element. It ties all the flavors together beautifully.
English Muffins - The perfect vessel for this Italian-inspired breakfast sandwich. Lightly toasted, they provide a crispy yet soft base that holds up well to the rich fillings.
See recipe card for quantities.
Instructions
- Step 1: If using whole sausages, start by removing them from their casings and placing the meat in a bowl. Add the chopped rosemary, sage, thyme, hot honey, and truffle oil (if using).
- Step 2: Using your hands, mix everything together until the herbs and seasonings are evenly distributed throughout the sausage meat. Once combined, divide the mixture into six equal portions and shape each one into a round patty. Set them aside while you prepare the pan.
- Step 3: Heat a little olive oil in a frying pan or griddle over medium heat. Once the oil is hot, add the sausage patties, working in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes on each side until they develop a deep golden-brown crust and are fully cooked through. If serving immediately, keep the patties warm in a low oven while preparing the eggs.
- Step 4: Using the same pan with the flavorful sausage drippings, add small spoonfuls of pesto and allow it to heat up slightly. Crack the eggs directly over the pesto, letting them cook in the herby oils for extra flavor. Allow the eggs to cook for 2-3 minutes until the whites are fully set while keeping the yolks slightly runny. If you prefer a firmer yolk, you can carefully flip the eggs for an additional 30 seconds. Just before removing them from the heat, sprinkle with grated parmesan.
5: Step 5: While the eggs are cooking, toast the halved English muffins until golden brown. Spread a generous layer of truffle mayonnaise onto the base of each muffin. Place a cooked sausage patty on top, followed by a pesto-fried egg. Add a slice of crispy prosciutto and finish with a drizzle of hot honey and an extra sprinkle of parmesan for added depth of flavor.
Meal prep tips: If making these Italian breakfast muffins for meal prep, allow them to cool slightly before wrapping each one in parchment paper. Store them in the refrigerator for up to three days. When ready to eat, reheat in the oven at 180°C (350°F) for 5-7 minutes or in the microwave for 30-40 seconds until warm. These muffins are perfect for a quick and indulgent breakfast on the go!
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
Sausages or Sausage Meat – You can swap sausages for ground turkey, chicken, or plant-based sausage for a leaner or vegetarian option. If using a leaner meat, add a drizzle of olive oil to prevent dryness while cooking.
Rosemary, Sage, and Thyme – If you don’t have rosemary, sage, or thyme, try using Italian seasoning for a similar herbaceous flavor. Fresh herbs can also be replaced with dried versions, using about one-third of the amount.
Hot Honey – Swap hot honey for regular honey with a pinch of chili flakes or a drizzle of sriracha mixed with honey for the same sweet-heat balance.
Truffle Oil (Optional) – If you don’t have truffle oil, use garlic-infused olive oil for a similar depth of flavor or simply omit it for a more classic taste.
Olive Oil – You can replace olive oil with avocado oil for a neutral alternative or butter for a richer, slightly nuttier flavor when cooking.
Prosciutto – Substitute prosciutto with crispy bacon, pancetta, or smoked turkey for a similar salty crunch. For a vegetarian option, use crispy fried mushrooms or roasted red peppers.
Eggs – If you need an alternative to eggs, use tofu scramble for a plant-based option or an egg substitute like Just Egg. Fried halloumi also makes a great, protein-packed swap.
Pesto – Replace pesto with sun-dried tomato paste, basil hummus, or chimichurri for a different twist. You can also use homemade herb butter for a creamy alternative.
Parmesan – If you don’t have parmesan, use pecorino, grana padano, or nutritional yeast for a similar umami kick. A mild cheddar can work in a pinch but will change the flavor slightly.
Truffle Mayonnaise – Swap truffle mayonnaise for garlic aioli, regular mayo with a drop of truffle oil, or Greek yogurt mixed with roasted garlic for a lighter alternative.
Variations
Spicy Calabrian Kick – Add chopped Calabrian chilies to the sausage mix for extra heat. Swap pesto for sun-dried tomato paste and use spicy nduja mayo instead of truffle mayo for a bold, fiery twist.
Caprese-Inspired – Replace prosciutto with fresh mozzarella, swap hot honey for balsamic glaze, and add a slice of tomato for a fresh, summery version.
Mediterranean Veggie – Use a plant-based sausage alternative, swap prosciutto for roasted red peppers, and spread basil hummus instead of truffle mayo for a vegetarian-friendly version.
Equipment
Frying pan, I used the mini griddle from our place in this recipe
Storage
These Italian breakfast muffins are perfect for meal prep, making busy mornings easier while still delivering a delicious, gourmet experience. Once assembled, allow them to cool slightly before wrapping each muffin individually in parchment paper to prevent sogginess. Store them in an airtight container in the refrigerator for up to three days.
For reheating, the best method is to wrap the muffin loosely in foil and place it in a preheated oven at 180°C (350°F) for 5-7 minutes to maintain texture and crispiness. Alternatively, if you’re in a rush, you can microwave them—unwrap and place on a plate, covering with a damp paper towel to retain moisture, then heat for 30-40 seconds until warm.
If you want to freeze them, wrap each muffin tightly in parchment and then foil before placing them in a freezer-safe bag. Defrost overnight in the fridge and reheat as instructed.
Top Tip
For extra juicy patties, don’t overwork the sausage meat when mixing the herbs. Gently combine the ingredients and shape them loosely to keep the texture tender. If using leaner sausage meat, add a drizzle of olive oil to prevent dryness while cooking.
FAQ
An English muffin is a small, round, yeasted bread with a soft interior and a slightly crisp, golden crust. Unlike regular muffins, they are griddled rather than baked, creating signature nooks and crannies perfect for holding butter, spreads, or toppings like eggs, cheese, and meats.
English muffins pair well with both sweet and savory toppings. Classic choices include butter, jam, honey, peanut butter, or cream cheese. For savory options, try eggs, bacon, smoked salmon, avocado, or melted cheese. They also make a great base for sandwiches, eggs Benedict, or mini pizzas.
Fresh English muffins last 3-5 days at room temperature in an airtight container. Refrigerating extends freshness up to two weeks, while freezing keeps them good for up to three months. Toasting before eating revives their texture if they start to dry out.
Related
Looking for other recipes like this? Try these:
Lunch
Here are some lunch dishes similar to these english breakfast muffins:
Recipe
Italian Style English Breakfast Muffins - Meal Prep
Equipment
- Frying pan, I used the mini griddle from our place in this recipe
- Mixing bowl
Ingredients
- 400 g sausages or sausage meat
- 5 g rosemary chopped
- 5 g sage chopped
- 5 g thyme
- 2 teaspoon hot honey plus extra for drizzling
- 1 teaspoon truffle oil optional
- 1 teaspoon olive oil
- 6 slices prosciutto 80g
- 6 eggs
- 100 g pesto
- 20 g parmesan grated
- 50 g truffle mayonnaise
- 6 English muffins
Instructions
- If using whole sausages, start by removing them from their casings and placing the meat in a bowl. Add the chopped rosemary, sage, thyme, hot honey, and truffle oil (if using).400 g sausages, 5 g rosemary, 5 g sage, 5 g thyme, 2 teaspoon hot honey, 1 teaspoon truffle oil
- Using your hands, mix everything together until the herbs and seasonings are evenly distributed throughout the sausage meat. Once combined, divide the mixture into six equal portions and shape each one into a round patty. Set them aside while you prepare the pan.
- Heat a little olive oil in a frying pan or griddle over medium heat. Once the oil is hot, add the sausage patties, working in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes on each side until they develop a deep golden-brown crust and are fully cooked through. If serving immediately, keep the patties warm in a low oven while preparing the eggs.1 teaspoon olive oil
- Using the same pan with the flavorful sausage drippings, add small spoonfuls of pesto and allow it to heat up slightly. Crack the eggs directly over the pesto, letting them cook in the herby oils for extra flavor. Allow the eggs to cook for 2-3 minutes until the whites are fully set while keeping the yolks slightly runny. If you prefer a firmer yolk, you can carefully flip the eggs for an additional 30 seconds. Just before removing them from the heat, sprinkle with grated parmesan.6 eggs, 100 g pesto, 20 g parmesan
- While the eggs are cooking, toast the halved English muffins until golden brown. Spread a generous layer of truffle mayonnaise onto the base of each muffin. Place a cooked sausage patty on top, followed by a pesto-fried egg. Add a slice of crispy prosciutto and finish with a drizzle of hot honey and an extra sprinkle of parmesan for added depth of flavor.6 slices prosciutto, 50 g truffle mayonnaise
