American · Classics · Gluten-free · Nut-free

Sausage & Egg Breakfast Muffins

Baked egg cups with sausage and cheddar — make a batch for the week.

Ingredients

• • 6 eggs
• • 8 sausages
• • 120 g cheddar
• • 2 bell pepper
• • 200 g spinach
• • 240 ml milk
• • 60 g butter
• • ½ tsp (or to taste) black pepper

Method

1. 1Squeeze the sausage meat from its skins and fry until browned and crumbly.
2. 2Beat the eggs with milk, pepper and grated cheddar.
3. 3Divide sausage, chopped pepper and spinach between buttered muffin holes and pour over the egg.
4. 4Bake at 180°C for 18 minutes until puffed and set.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.