🥯 Korean BBQ Sausage & Egg Muffins – Full Guide

A flavor-packed twist on the classic breakfast muffin! These Korean-inspired sausage patties are juicy, spicy, and balanced perfectly with melty cheese, fried eggs, and a tangy homemade BBQ sauce. Perfect for a weekend brunch or to impress your family with a gourmet-style lunch at home.

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🛒 Ingredients (Makes 4 Muffins)

For the Sausage Patties:

• 500g (1lb 2oz) pork mince

• 2 garlic cloves, grated

• 1cm (½in) piece fresh ginger, peeled & grated

• 1 spring onion, finely chopped

• 1 tsp gochugaru (Korean chili flakes)

• 1 tsp sesame oil

• 1 tsp salt

• Sunflower oil (for frying)

For the Korean Barbecue Sauce:

• 1 tbsp gochujang (Korean chili paste)

• 2 tbsp tomato ketchup

• 3 tbsp soy sauce

• 1 tbsp soft dark brown sugar

• 1 tbsp rice wine vinegar

• 1 tsp paprika

For the Muffins:

• 4 English breakfast muffins (split)

• 8 cheese slices

• 4 free-range eggs

• 1 spring onion, cut into fine strips & soaked in ice water (for garnish)

• Drizzle sunflower oil (for frying)

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👩‍🍳 Step-by-Step Method

1. Make the sausage patties

• In a large bowl, combine pork, garlic, ginger, spring onion, gochugaru, sesame oil, and salt.

• Mix well with your hands until the mixture is smooth.

• Divide into 8 equal balls (about 65g each) and set aside.

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2. Cook the BBQ sauce

• In a small saucepan, whisk together gochujang, ketchup, soy sauce, sugar, vinegar, and paprika.

• Heat until bubbling, then remove from the stove and let it cool.

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3. Curl the spring onions (optional but pretty!)

• Place the sliced strips of spring onion into a bowl of ice-cold water.

• Let them sit until they curl, then drain and dry.

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4. Fry the patties

• Heat sunflower oil in a large pan over medium-high heat.

• Flatten each sausage ball into a patty using a spatula or burger press.

• Fry until browned and cooked through.

• Place a slice of cheese on top of each patty, let it melt, then remove and keep warm.

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5. Toast muffins & fry eggs

• Lightly toast muffin halves in a dry pan.

• In the same pan, heat oil and fry the eggs to your liking (tip: use a round cookie cutter for a neat shape).

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6. Assemble the muffins

• Spread BBQ sauce on the bottom half of each toasted muffin.

• Stack two patties with melted cheese on top.

• Add a fried egg, a drizzle of BBQ sauce, and some curled spring onions.

• Finish with the muffin top and serve immediately.

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🌟 Recipe Tips

• For a spicier kick, add extra gochujang or chili flakes to the patties.

• Swap pork with chicken mince for a lighter version.

• You can make patties ahead and freeze them for quick breakfasts.

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✅ Summary

These Korean BBQ Sausage & Egg Muffins are a bold, savory breakfast that beats any fast-food version. Juicy pork patties, spicy-sweet sauce, melted cheese, and eggs all stacked in a toasted muffin—it’s comfort food with a Korean twist.