English Breakfast Egg Muffins

These English Breakfast Muffins are a delicious choice for a breakfast at home or on the go. They are packed full of protein and will keep you going throughout the morning. They are also a healthier option to having a traditional Full English Breakfast. Add a splodge of tomato ketchup and you're ready to feast!

Serves 4 Difficulty: Easy


8 Organic eggs

1 Aubergine

4 Organic chipolata sausages

1 Courgette



Tulip muffin cases


Cut the aubergine and courgette into 1/4 inch circular pieces. Place on a grilled tray and brush avocado oil on each side of each piece. Grill in the oven at 180 degrees celsius for 12-15 minutes. Turn over half way through.

Fry the sausages in a small amount of avocado oil on a medium/low heat for 5 minutes.

Dice the aubergine and courgette.Cut the sausages into 1 inch pieces.

Break the eggs into a measuring bowl and whisk. Add the sprinkle of salt and pepper and pour 1/2 inch into each muffin case. Add pieces of sausage, aubergine and courgette, then add more of the mixed egg. Continue alternating between adding pieces of sausage, aubergine and courgette and the egg mixture until all of the mixture has been added evenly to the 4 muffin cases.

Pre-heat the oven to 160 degrees celsius. Place the muffin cases in a muffin baking tray and cook for apporximately 30 mins, or until the egg has become golden and solid.

Leave the muffins to cool before removing them from the tray.


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