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Makes
US | Metric
Ingredients
  • 7 Heck chicken Italia sausages
  • 150 g Mushrooms diced and cooked in a pan
  • 1 large vine Tomato diced
  • Handful of finely chopped spinach
  • 3 spring spring onions chopped
  • 6 eggs beaten
  • 1 tbsp of Worcester sauce
  • Salt and pepper
  • ½ tbsp of grated Parmesan
Sausage, Egg, Mushrooms and Tomato Muffins Sausage, Egg, Mushrooms and Tomato Muffins

Sausage, Egg, Mushrooms and Tomato Muffins

Prep 10 minutes
Total 25 minutes
  1. Preheat your fan assisted oven at 180℃.
  2. Cook your sausages under the grill whilst your oven is heating up.
  3. Meanwhile cook your mushrooms and tomato in a pan on a medium to low heat.
  4. Add the chopped spinach and spring onions to the eggs together with the Worcester sauce, salt and pepper.
  5. Once cooked, cut the sausages up into bitesize portions.
  6. Then evenly divide the sausages, mushrooms and tomato’s into the moulds I used my Lakeland reinforced 12 mini loaf silicone mould tray for these, don’t use paper cases as they stick. Pour in the egg mixture followed by topping each one with the parmesan.
  7. Transfer to the oven and cook for 15 minutes.
  8. Remove from the oven and leave to cool in the moulds for a few minutes before pushing out from the bottom and transferring to a wire cooling rack.
  9. Can be eaten hot or cold and kept in a container in the fridge for 3-4 days.
Sausage, Egg, Mushrooms and Tomato Muffins Sausage, Egg, Mushrooms and Tomato Muffins

Sausage, Egg, Mushrooms and Tomato Muffins

favorite
print
like
Prep 10 minutes
Total 25 minutes
Makes
US | Metric
Ingredients
  • 7 Heck chicken Italia sausages
  • 150 g Mushrooms diced and cooked in a pan
  • 1 large vine Tomato diced
  • Handful of finely chopped spinach
  • 3 spring spring onions chopped
  • 6 eggs beaten
  • 1 tbsp of Worcester sauce
  • Salt and pepper
  • ½ tbsp of grated Parmesan

  1. Preheat your fan assisted oven at 180℃.
  2. Cook your sausages under the grill whilst your oven is heating up.
  3. Meanwhile cook your mushrooms and tomato in a pan on a medium to low heat.
  4. Add the chopped spinach and spring onions to the eggs together with the Worcester sauce, salt and pepper.
  5. Once cooked, cut the sausages up into bitesize portions.
  6. Then evenly divide the sausages, mushrooms and tomato’s into the moulds I used my Lakeland reinforced 12 mini loaf silicone mould tray for these, don’t use paper cases as they stick. Pour in the egg mixture followed by topping each one with the parmesan.
  7. Transfer to the oven and cook for 15 minutes.
  8. Remove from the oven and leave to cool in the moulds for a few minutes before pushing out from the bottom and transferring to a wire cooling rack.
  9. Can be eaten hot or cold and kept in a container in the fridge for 3-4 days.