Savoury Sausage Muffins
Savoury Sausage Muffins
This is a perfect grab-and-go breakfast, loaded with protein from the sausage, eggs and cottage cheese. Start the day well on your way to your protein target.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 400g sausages of choice
- 4 spring onions, white & half of the green part chopped
- 1 red capsicum, finely diced
- 120g baby spinach, finely chopped
- 1 carrot, grated
- 4 free-range or organic eggs
- 250g cottage cheese
- 60mL milk of choice
- 1 tbsp extra-virgin olive oil
- 200g wholemeal spelt flour
- 1 tsp sea salt & freshly ground black pepper, to taste
- 2 tsp baking powder
- 2 tbsp chia seeds
- 1 cup parmesan, grated
Method
- Preheat the oven to 180°C (fan-forced). Grease a 12-hole muffin tin well (or line with muffin cups).
- Heat a large skillet or frying pan over a moderately high heat. Squeeze the sausage meat from the casing into the pan and cook until browned, breaking up into smallish pieces.
- Add the spring onion, capsicum, spinach and carrot and stir-fry for 2–3 mins (just to wilt the spinach).
- In a large mixing bowl whisk together the eggs, cottage cheese, milk and olive oil.
- Now add the flour, salt, pepper, baking powder and chia seeds and gently fold into the wet ingredients until almost combined (there should be some flour visible). Take care not to over-mix as this will result in the muffins being very dense.
- Carefully fold in the sausage and vegetables then spoon into the muffin tin.
- Top with the grated cheese and bake for 20–25 mins or until they are cooked through when a skewer inserted in the middle comes out clean.
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