INGREDIENTS
- 6 size 8 Better Eggs
- 125 ml milk
- ½ tsp salt
- ¼ tsp black pepper
- 80g grated tasty cheese
- 10 cherry tomatoes, quartered
- ½ capsicum, finely chopped
- 1 small courgette, diced
- Fresh parsley, finely chopped
- Dot’s Oil Spray for the muffin pan
Calories
112
Carbs
2.2g
Sugar
1.2g
Protein
8.5g
Fat
7.6g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Preheat the oven to 180 °C and spray a standard size non-stick muffin tin with a little oil (omit this if you are using a non-stick pan).
- Cook the Angel Bay Gourmet Breakfast Sausage Patties according to the packet instructions and set aside to cool slightly, then chop into small pieces.
- While the patties are cooking, whisk the eggs with the milk, salt, and pepper, and stir in the grated cheese. Add the chopped meat patties and tomatoes to the egg mixture and stir gently to combine.
- Divide the mixture evenly across the muffin holes and bake for about 20 minutes. They should be golden and springy when they are cooked.
- Allow to cool slightly before removing them from the muffin pan - they are quite fragile when they are hot.
