Egg and Sausage Muffins Recipe

 

Do you ever get in a breakfast rut like I do? I’ll eat the same thing for days and days, and don’t bother changing my breakfast up. Lately, it’s been peanut butter toast and my coke zero. Don’t laugh at me, cause coke zero is my morning coffee.

These sausage and egg muffins are so easy, you don’t really need a recipe for them. They’re so versatile, if they’re vegetarian just leave out the sausage and add in some mushrooms or bell peppers. Use bacon instead of sausage or chorizo. Make some Mexican egg muffins. One muffin has almost 9 grams of protein to keep you full all morning long!

Inspired By : deliciousmagazine.co.uk

Ingredients

ketchup or brown sauce, to serve

4 eggs

6 pork sausages

small knob butter (optional)

4 cheese slices

For the muffins

1/2 tsp salt

polenta, for dusting

2 tsp sugar

250g (9oz) strong white bread flour

7g sachet fast action dried yeast

25g butter or lard, melted

fresh black pepper

225ml (7 1/2fl oz) lukewarm milk

Instruction

One, In a food processor with a dough hook or mixing bowl using a wooden spoon combine all the muffin ingredients (apart from the polenta and milk.) Add the milk gradually, with the machine running, you want a firm dough that’s not too sticky, but with no dry patches. You might not need all the milk. Knead by hand for 10 mins or by machine for 5-8 until the dough looks smooth, shiny and springs back when pressed.

Two, Place into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size (about 1 hour 30). Remove and roll out on a lightly oiled surface until about 3cm thick. Cut out 4 muffins using a 7cm circle cutter and place on a tray lined with polenta. Dust the tops with polenta.

Three, Cover again with oiled cling film and leave to prove until doubled in size. About another hour or so. Heat oven to gas 5, 190C, 170C fan. Heat a large non-stick frying pan on a medium high heat. Brown the muffins for a min or so on each side then put back on the tray, Bake for 12-14 mins, with a roasting tray of water on the bottom to create steam. Cool on a wire rack.

Four, Squeeze the meat out of all of the sausage skins, mash together then divide into 4 even balls and shape into patties slightly larger than the muffins (they will shrink a little once cooked) transfer to a baking tray and cook in the oven for 12-15 minutes, turning half way, until cooked through.

Five, Grease 4 small round ramekins, crack an egg into each one. Season with a little salt and pepper and cover with cling film, pierce twice, then microwave on high for 30 seconds, then check and keep cooking for 5 seconds more at a time until the eggs are cooked how you like them. Rotating the ramekins half way through, you can do 2 at a time.

Six, Lightly toast muffins on each side under the grill and butter if you like. Put the cheese slices on the base and grill for a few more seconds until starting to melt. Top with an egg and sausage patty and serve with ketchup or brown sauce.

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