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 (200 g)
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.
Is this the recipe for the egg muffins you had on This Morning this week to put into lunch boxes?
Yes It is! Enjoy x