Savoury Muffins for Breakfast
Egg and sausage muffins. Make and freeze for a quick breakfast or for children's teatime.
Servings: 6 people
Ingredients
- 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
Instructions
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.