Makes 6–8 muffins | Serves 2–4
These sausage and veggie frittata muffins are perfect for quick breakfasts, lunchboxes, or protein-packed snacks on the go. They’re soft, cheesy, and packed with hidden veg – plus they’re great warm or cold and freeze beautifully.
Ingredients:
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4 eggs
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75 g cheddar cheese, grated
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50 g peas
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Oil, for frying
Method:
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Preheat the oven to 180°C fan and lightly oil a silicone muffin tray (or use paper cases).
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Heat a little oil in a frying pan. Fry the chipolata sausages until lightly browned on all sides (they don’t need to be fully cooked). Transfer to a plate and slice.
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Beat the eggs in a bowl. Add the grated cheddar, peas and sliced sausages. Mix well.
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Spoon the mixture evenly into the muffin holes.
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Bake for 15 minutes, until pale golden and just firm in the centre.
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Cool slightly before removing from the tray.