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.

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.

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.

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.

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.