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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 190°C.
  2. Lightly oil a muffin tin.
  3. Finely chop the chipolatas and spring onion. Grate the courgette or chop the mushrooms.
  4. Beat the eggs in a bowl. Add the courgette.
  5. 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.
  6. 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).
  7. Bake in the oven for about 20 minutes until golden.
  8. 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.