Sausage and Cheese Egg Muffins

Fluffy baked egg muffins with pork sausage, sweetcorn and Cheddar, perfect hot or cold.

TIME BREAKDOWN
Prep: 12 min
Cook: 18 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1 tbsp vegetable oil
  • 4 pork sausages, skins removed and meat crumbled
  • 8 large eggs
  • 100ml whole milk
  • 100g mature Cheddar, grated
  • 100g sweetcorn, drained
  • 3 spring onions, finely sliced
  • 12-hole muffin tin, greased with a little butter
  • Salt and black pepper to taste

Method

  1. Preheat the oven to 200°C (180°C fan). Grease a 12-hole muffin tin.

  2. Heat the oil in a frying pan over a medium-high heat. Fry the sausage meat for 5 minutes, breaking it up, until golden. Drain on kitchen paper.

  3. Whisk the eggs and milk together with a pinch of salt and plenty of pepper. Stir in the sausage, Cheddar, sweetcorn and spring onions.

  4. Divide the mixture between the muffin holes. Bake for 15 minutes until puffed up, golden and set in the middle.

  5. Leave to cool for 2 minutes, then loosen with a knife and serve with salad or beans.