Sausage and Egg Breakfast Muffins
These Sausage and Egg Breakfast Muffins are a filling breakfast option that can be stored in the freezer ready for a quick breakfast. Perfect for busy mornings, they're easy to make and can be enjoyed on the go.
Ingredients
- 6 English muffins
- 6 beef sausages
- 8 eggs
- 1/2 cup cheese
Instructions
- Grate cheese and set aside. Separate muffins and lightly toast in toaster. Heat pan on cooktop. Remove sausage meat from skin, with hands make 6 sausage patties.
- Cook sausage patties in pan until browned and cooked through (you won't need any oil as there will be enough fat from your sausage patties). Once cooked remove from pan and place each patty onto one half of each of your toasted muffins. Sprinkle grated cheese evenly between each muffin. Wipe out pan to remove excess oil, leaving a small amount to cook eggs in.
- Whisk eggs in a bowl and return pan to a medium heat. Once pan is hot pour eggs in and lightly scramble using a wooden spoon or spatula. Once cooked divide into 6 portions and place on top of sausage and cheese. Complete with muffin tops.
- Your breakfast muffins are now ready to be enjoyed or wrapped individually in foil and stored in fridge or freezer for later.
Notes
These muffins can be made ahead and stored in fridge or freezer. Reheat on oven in foil or in a sandwich press.
Pairs Well With:
Fresh fruit or a smoothie. Storage:
• Fridge: Up to 3 days.
• Freezer: Up to 2 months. Gluten-Free Option:
Use gluten-free muffins. Dairy-Free Option:
Omit cheese or use a dairy-free alternative. Vegetarian Option:
Use vegetarian sausages and add extra veggies.
Fresh fruit or a smoothie. Storage:
• Fridge: Up to 3 days.
• Freezer: Up to 2 months. Gluten-Free Option:
Use gluten-free muffins. Dairy-Free Option:
Omit cheese or use a dairy-free alternative. Vegetarian Option:
Use vegetarian sausages and add extra veggies.
Nutrition
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gFiber: 3g
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