Name: Breakfast muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tablespoon 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 tablespoon parsley, chopped; 2 cup self-raising flour; 1 cup tasty or cheddar cheese, grated; 1 teaspoon smoked paprika; 1/2 teaspoon sea salt and cracked pepper; 3 eggs; 1 1/4 cup milk

Breakfast muffins

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

Makes 8 large_piece

Prep

Cook

20M

Total

25M

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Ingredients

1 tablespoon 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 tablespoon parsley, chopped

2 cup self-raising flour

1 cup tasty or cheddar cheese, grated

1 teaspoon smoked paprika

1/2 teaspoon sea salt and cracked pepper

3 eggs

1 1/4 cup milk

Method

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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