Honey Sriracha Sausage & Egg Muffins – high protein meal prep breakfast

These Honey Sriracha Sausage & Egg Muffins are the breakfast meal prep you didn’t know you needed. Homemade lean beef sausage patties, a perfectly cooked egg, melty high-protein cheese, and the most addictive honey sriracha mayo – all stacked inside a toasted English muffin. Make 6 at once, keep some in the fridge and freeze the rest. Morning breakky sorted for the whole week.

Why You’ll Love These Honey Sriracha Sausage & Egg Muffins

The Ultimate Meal Prep Breakfast: Make 6 at once, eat 3–4 throughout the week and freeze the rest. Future you will be obsessed.

High Protein: Between the lean beef patties, eggs, and high-protein cheese, these pack a serious protein punch to keep you full all morning.

That Honey Sriracha Mayo Though: Sweet, spicy, creamy – it takes these from good to great.

Better Than Any Drive-Through: Homemade sausage patties seasoned your way, real eggs, and actual cheese. No mystery ingredients.

Freezer Friendly: These reheat perfectly from frozen- just wrap individually and you’re set for weeks.

Macros Per Muffin

(Approximate — based on the ingredients listed)

Macros are approximate and will vary depending on the English muffin brand, cheese, and exact sausage seasoning used.

Tips for the Best Honey Sriracha Sausage & Egg Muffins

1. Season the mince generously. Under-seasoned patties = bland muffins. The meat itself needs enough flavour to carry the whole build. Don’t be afraid to be heavy-handed with the spices.

2. Press a dimple into the centre of each patty. Before cooking, use your thumb to press a shallow indent into the middle of each patty. As the meat cooks, it contracts and the centre naturally wants to puff up & the dimple counteracts this, keeping your patty flat and wide so it fits your muffin perfectly every time.

3. Slightly oversize your patties. Shape them a little bigger than your muffin because the meat contracts as it cooks. You want full coverage, not a tiny patty swimming in bread.

3. Melt the cheese in the pan. Draping the cheese over the hot patty and covering the pan for 60 seconds gives you that perfect diner-style melt. Don’t skip it.

4. Cook eggs fully for the freezer. Runny yolks are incredible fresh, but if you’re freezing these, cook your eggs through so they reheat without any weirdness.

How to Store & Reheat

Fridge: Wrap individually in baking paper & foil or store in an airtight container. Keep for 3–4 days in the fridge.

To reheat: Microwave for 30–60 seconds, then add to a sandwich press or toast in the air fryer at 180°C for 3–4 minutes for a crispy result.

Freezer: Wrap each muffin tightly in baking paper then foil, or place in individual zip lock bags. Freeze for up to 2 months.

To reheat from frozen: Microwave for 2–3 minutes (check and flip halfway), then add to the airfryer OR thaw overnight in the fridge, microwave for 30-60 seconds and toast in the air fryer for 3–4 minutes (or sandwhich press).

Honey Sriracha Sausage & Egg Muffins

Homemade lean beef sausage patties, a perfectly cooked egg, melty high-protein cheese, and an addictive honey sriracha mayo stacked in a toasted English muffin. The ultimate high-protein meal prep breakfast – make 6 at once, keep some in the fridge and freeze the rest.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 6 Muffins

Course: Breakfast

Calories: 430

Ingredients Method Nutrition Notes

Ingredients

  

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The Muffins:

• 6 English muffins
• 6 slices low fat high-protein cheese
• 6 eggs

Homemade Sausage Patties:

• 500 g lean beef mince
• 1 tsp paprika
• ½ tsp chilli powder
• Salt and pepper to taste
• ½ tsp dried thyme
• 1-2 tsp Portuguese seasoning or seasoning of choice

Honey Sriracha Mayo:

• 30 g light mayo
• 40 g sriracha
• 20 g honey

Method

 

1. Combine lean beef mince with all spices and mix well. Divide into 6 equal portions and shape into round patties slightly wider than your English muffin. Press a shallow dimple into the centre of each patty with your thumb -this stops them from puffing up and shrinking as they cook.
2. Cook in a non-stick pan over medium-high heat for 3–4 minutes per side until cooked through. In the last minute, lay cheese on each patty and cover with a lid to melt.
3. Fry, scramble, or cook eggs to your preference. If freezing, cook yolks fully.
4. Make the honey sriracha mayo: Stir together mayo, sriracha, and honey until smooth. Adjust to taste.
5. Spread honey sriracha mayo on both halves. Layer the cheese-topped patty, then the egg. Close and press gently.
6. Store: Eat 1 fresh, wrap remaining individually. Refrigerate 3–4 and freeze the rest.

Nutrition

Calories: 430kcalCarbohydrates: 32gProtein: 37gFat: 15g

Notes

• Cook eggs fully through if freezing – runny yolks don’t reheat well.
• Reheat from fridge: microwave 30-60 seconds & air fry at 180°C for 3–4 minutes OR sandwich press.
• Reheat from frozen: microwave 2–3 minutes & airfry to toast or thaw overnight and pop in the microwave then air fryer.

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