NZ Woman's Weekly

Breakfast muffins

Breakfast muffins
  • Servings

  • Courses


Make them in advance and freeze individually, then pull one out and leave to thaw overnight for the next day.

Serves 8 large or 12 regular

  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 Kransky sausages, sliced thinly (You can also use frankfurters, salami or chorizo if preferred)
  • 8 cherry tomatoes, cut into quarters
  • 2 tbsp parsley, chopped
  • 2 cups self-raising flour
  • 1 cup tasty or cheddar cheese, grated
  • 1 tsp smoked paprika
  • ½ tsp sea salt and
  • cracked pepper
  • 3 eggs
  • 1¼ cups milk

1 Preheat the oven to 185ºC on fan bake. Line 8 large muffin holes (or a regular 12 tray) with baking paper squares large enough to come up the sides.

2 Heat the oil in a frying pan and saute onion and sausages for 3-4 minutes until the onion is soft. Set aside to cool.

3 In a large bowl, combine the tomatoes, parsley, flour, cheese, paprika and season. Add the cooked onion and Kransky, and stir to combine.

4 Whisk together eggs and milk and fold into other ingredients gently until just combined.

5 Spoon into prepared trays and bake for 12-15 minutes until golden and puffed.

6 Serve with pesto herb butter. To make: Combine 50g soft butter, 1 teaspoon basil pesto, 1 teaspoon chopped parsley and mash until smooth..

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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