Egg muffins

by - https://thebatchlady.com/r/3127/

These are a brilliant thing to have in the freezer. Great for a quick breakfast or lunch as they can be popped in the microwave from frozen and they defrost in no time!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
American
Servings
4

Nutrition (per serving)

Calories
482kcal
Fat
39.5g
Sat. Fat
15.3g
Carbs
0.6g
Sugars
0.4g
Fibre
-
Protein
27.9g
Salt
1,289mg
Ingredients
Serves

Ingredients

  • Eggs
    4
  • Milk
    1 splash
  • Olive Oil
    1 splash
  • Pre-grated cheese
    0.5 cups (30 g)
  • Sausages
    6 piece
  • Black pudding
    1 packet

Method

  1. Cook your sausages and black pudding, leave to cool and cut into chunks.

  2. Oil a muffin tin (so the egg muffins will come out).

  3. Crack your eggs into a bowl, add the milk and salt and pepper and whisk up.

  4. Add your cooked chunks of sausage and black pudding to the bowl.

  5. Next pour the contents of the bowl gently into each muffin hole, making sure that each muffin gets a piece of everything. Do not overfill because these will rise.

  6. Cook at 180ºc for 20 minutes (check after 10).

  7. Ready for the freezer

    When they are cooked, run a knife around the edge of each muffin and they should just pop out.

    Leave to cool. Once fully cooled add to a labelled freezer bag and freeze.

  8. Ready to Eat

    These can be cooked from frozen, they take 1 minute to reheat from frozen in microwave.

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