Name: Egg and sausage muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 grilled chipolatas; 4 eggs; 1 medium courgette; 2 spring onions; 1 handful of herbs of your choice; 1 large clove of garlic; Salt and pepper; ½ Chilli, deseeded (optional); Cheddar cheese (optional)

Egg and sausage muffins

13 Jul 2017

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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

4 grilled chipolatas
4 eggs
1 medium courgette
2 spring onions
1 handful of herbs of your choice
1 large clove of garlic
Salt and pepper
½ Chilli, deseeded (optional)
Cheddar cheese (optional)

Instructions

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.