Egg and sausage muffins
When you have some leftover grilled sausages, do try these egg and sausage muffins! They are easy to make and absolutely delicious – perfect for breakfast, brunch, picnics, lunch boxes or as party snacks! I added a grated courgette to the batter, but spinach, peas, mushrooms or beans would work too. Also, as far the herbs are concerned, use whatever you’ve got – parsley, chives, basil, thyme, oregano, mint, little sage would work too.
Ingredients
Method
- Preheat the oven to 190°C.
- Lightly oil a muffin tin.
- Finely chop the chipolatas and spring onion. Grate the courgette or chop the mushrooms.
- Beat the eggs in a bowl. Add the courgette.
- Chop the herbs, and chilli (if used) and mince the garlic. Add these to the egg mixture, season with salt and pepper, then toss gently.
- Spoon the batter in the muffin tin, filling each cup ¾ full (at this point you can grate some Cheddar on top if you like).
- Bake in the oven for about 20 minutes until golden.
- Let them cool in the tin for a couple of minutes, then transfer them to a plate and serve with a salad. Alternatively, let them cool completely and serve them as snacks or party nibbles.