.

‘I’m going to make two batches of my sausage muffins. These are actually way better than Macca’s.

‘Take this as your reminder that meal prep doesn’t have to be boring and bland.’

To make the muffins, she suggested picking wholemeal because they are ‘higher in fibre and better for you’.

For the cheese, she said you can use whichever brand you prefer – but she finds burger cheese gives a ‘Macca’s-esque taste’.

She used 1kg of pork mince, dividing it into 100g patties for each serve – enough for 10 muffins. If you only want to make five muffins, use 500g of pork mince.

‘The first thing we’re going to do is mix up the mince slash sausage patties. We’re going to pop the mince into a bowl,’ Alex explained.

‘We’re going to season the meat. You can use salt, pepper, garlic powder, whatever you like. I’m just going to use this Mingle Meat All Rounder, which has salt, onion, garlic, pepper, and olive oil in it.’

Alex said she preferred making her own patties instead of using sausage mince.

‘Sausage mince is significantly higher in calories and significantly lower in protein, so not a very good choice when looking to manage weight and energy balance,’ she said.

She then combined the mince and seasoning with her hands.

‘You want to make sure that the seasoning gets all the way through,’ Alex explained.

Next, she weighed the mixture on a scale, making sure each patty was 100g.

‘I just put some Gladwrap on my scale just so the meat doesn’t get all over it, and then I weigh these out so there’s actually enough patty,’ she said.

‘It’s so to make sure that I’m not getting one big massive patty on one of the muffins, and then a really small and sad one on the next one.’

Alex then shaped the balls into 10 patties, making them slightly bigger than the muffins as they tend to shrink during cooking.

‘The best way to flatten these out… I get a freezer bag, or you can get some Gladwrap, and then you put the ball into the freezer bag on one side. Try and make it circular, so that it smashes out circular.

‘Fold the freezer bag over the top, and then just mush down. Try and get it evenly if you can, so there’s not like just one big thick pocket on one side.

‘It’ll be all thin and round, and then you just peel it off and keep going.’

Once all of these are flattened out, she cooked them in a hot frying pan.

‘We’re going to cook these in batches… I’m going to pop them in and cook them until I like it.’

While the patties are cooking, she prepared the muffins, cutting them in half.

‘I’m just going to separate all of my English muffins and then lay them out on the counter,’ she said.

‘You can toast them if you like, but it just takes a lot of time for me, and I’m going to freeze these anyway, so I don’t bother.’

Once the sausage patties are cooked, she moved on to the eggs.

‘I do these a particular way because the thing that I hate most about the Macca’s muffins is that they have a huge chunk of yolk right in the middle of it.

‘So in the same pan, keep it on the same heat, and then I crack three eggs in, and you have to be quick on this because what I do is I pop the yolk and then just partially scramble it.

I’m not fully scrambling it, I just want the yolk to be all over the egg… I don’t want that weird random chunk of yolk (in the middle).

‘Cook your eggs however you want, but this is how I do it and how I like it.’

Over at the assembling station, she set out 10 sheets of baking paper so she could wrap each muffin before storing them in sandwich bags in the freezer.

‘Baking paper is essential, do not use parchment paper,’ she said.

‘Eggs are done, patties are done. We have our separated muffins over here, we’ve got our stack of cheese, and barbecue sauce.

‘Now to construct them, you just get your two muffins, pop them on the baking paper and then get your sauce. I like to just put a little swirl of sauce on both sides.

‘I put the cheese in between the egg and the patty, so patty, cheese, egg, top muffin, and then you just wrap it in the baking paper.

‘Wrapped baking paper goes into our sandwich bag.’

The night before, she would take a muffin out of the freezer and place it in the fridge to defrost so it’s ready for her to heat up the next morning.

To heat up, she placed the muffin, still wrapped in baking paper, straight into the air fryer at 160C for 12 minutes

‘I put it at 160C so it actually cooks on the inside as well as the outside,’ she said.

The result? A perfectly toasted muffin with melted cheese, and a steaming hot sausage patty and egg.

Her video has been viewed than 580,000 times – with many saying they’re keen to meal prep Alex’s sausage and egg muffins.

‘This seems exciting than overnight oats,’ one said.

‘Added bonus is that this would also work out much cheaper than Maccas,’ another pointed out.

Those who already tried Alex’s ‘game changing’ recipe confirmed it was now their go-to breakfast.

‘I can confirm these are the bomb. I’ve been meal prepping these weekly for about a month. Also happy a nutritionist has said I can continue to eat these,’ one said.

‘I made this, it was delicious,’ another shared.

‘I save so many recipes but never make them – but this was so simple, I made it today and it was delicious. I appreciate it,’ one added.

‘You just changed my life,’ another revealed.

Meanwhile, many confessed they would struggle to eat just one serve at a time.

‘I can’t lose weight with these, I’d be downing all five in one day – they look good,’ one said, laughing.

‘I ate five of them before putting them in the freezer. Not sure how I’m gonna lose weight doing this,’ another joked.