Savoury Muffins for Breakfast
Egg and sausage muffins. Make and freeze for a quick breakfast or for children's teatime.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast, Brunch, Supper
Cuisine: British
Servings: 6 people
Author: Susie@Everyday Cooks
- 6 thick sausages, 400-450g
- 10 medium eggs
- 220 ml milk, full-cream is best
- 150 g Cheddar cheese, grated
- Oil for frying
- ½ teaspoon salt
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Preparation
Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
Oil a 12-cup muffin tin or use a butter paper
Remove the sausages from their skins
Grate the cheese
For the muffins
Fry the sausages in a little oil until browned, breaking the meat up with a spoon or spatula. Divide the meat between the muffin tins
Whisk together the eggs, milk and salt. Pour over the meat and top with grated cheese
Bake for 20 minutes until golden and fluffy. Allow to cool in the tin for 5-10 minutes before removing
Serve immediately or cool and freeze. Defrost in the fridge overnight and microwave for 10-20 seconds each to heat up.