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..

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