NZ Woman's Weekly

Breakfast muffins

Breakfast muffins
  • Servings

    8+
  • Courses

    Breakfast

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

Subscribe to the magazine

Rebecca Gibney on being fab and 50!

In this week's issue of New Zealand Woman's Weekly, Rebecca Gibney talks turning 50.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe