This is a fast and easy to prepare side dish and is versatile enough to be eaten as breakfast, lunch or dinner, although we usually skip the sausages part so as to reduce our intake of nitrates/toxins associated with preservation of sausages.
You may also add chopped vegetables to give this dish a colourful twist (think traffic lights capsicums). Be creative and have fun experimenting!
If you are not fat watching, do sprinkle some mozzarella shreds before baking for that delicious cheesy goodness.
Ingredients:
8 organic eggs
1/2 cup milk
Chicken breakfast sausages
Sea salt
Pepper
Steps:
1. Beat eggs and milk mixture until well combined. I do this in a Pyrex cup for easy pouring.
2. Season with sea salt and pepper.
3. Cut chicken breakfast sausages into halves.
4. Place a piece of 1/2 of chicken breakfast sausage into each muffin well.
5. Pour egg mixture until 3/4 full.
6. Bake at 180C for 15 minutes.
7. Cool on rack before serving.
I like mine with a squirt of Lingam's hot chilli sauce or Tabasco sauce.
Bon appetit!
Salam Hampshire Mummy,
ReplyDeleteI am going ga-ga over your food / recipe posts!!! Can't decide which to try first!
Thanks :)
Wa alaikumsalam Puan L,
DeleteMy limited cooking skills, LOL, luckily I have one fan in you other than my own family.
Have fun trying the recipes. Simplified version, evidently!
Xoxo