Egg muffins
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!
Nutrition (per serving)
Ingredients
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Eggs4
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Milk1 splash
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Olive Oil1 splash
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Pre-grated cheese0.5 cups (30 g)
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Sausages6 piece
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Black pudding1 packet
Method
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Cook your sausages and black pudding, leave to cool and cut into chunks.
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Oil a muffin tin (so the egg muffins will come out).
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Crack your eggs into a bowl, add the milk and salt and pepper and whisk up.
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Add your cooked chunks of sausage and black pudding to the bowl.
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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.
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Cook at 180ºc for 20 minutes (check after 10).
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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.
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Ready to Eat
These can be cooked from frozen, they take 1 minute to reheat from frozen in microwave.
