Sausage and Egg (Mc)Muffins

£4.79 total or £1.20/serving

This is a recipe nearly any meal prep-er has, and that’s because it’s so easy! These can be used for either fridge or freezer prep – scramble the egg instead of frying it for the freezer. Here I also prep breakfast potatoes – these are simple and have a lovely herby taste.

I have to admit these don’t taste much like the McDonalds muffins, but I actually think they are better. The patty in particular is much more flavourful – but you could take out the mustard if you want.

Ingredients (4 servings)

• 450g Sausages – casings removed
• 50g Cheddar Cheese, grated
• 1.5 tbsp Wholegrain Mustard (my favourite- swap for yours!)
• Oil
• 4 Eggs
• 4 English Muffins
• 1kg Potatoes (Preferably white potatoes)
• 1 tsp Paprika
• 1/2 tsp Oregano
• 1/2 tsp Basil
• 1/2 tsp Thyme
• 1/2 tsp Rosemary
• 1/2 tsp Sage

Recipe

This recipe takes about 45 minutes

1. Preheat the oven to 200C/180C fan. Dice the potatoes into 1.5cm cubes, throw with 3 tbsp of oil, the seasonings and 1 tsp of salt. Put the potatoes in a lined roasting tin, in a single layer, and roast in the oven for 30 minutes.
2. In a bowl combine the sausage meat, cheese and mustard. Shape into 4 patties (you want them to be a little bigger than your muffins as they will shrink)
   
3. Heat a splash of oil in a large frying pan over medium heat. When hot enough to sizzle when you add the meat, place the patties in the pan. Cook for about 10 minutes, flipping every few minutes. You want them to be cooked through and browned on each surface.
4. If eating now: when the potatoes are nearly done fry your eggs over medium high in the frying pan (there should be enough grease from the sausages) and toast your muffins. Put together your muffins and enjoy!

The patties and potatoes will last for 4 days in an airtight container in the fridge. I recommend frying the eggs and toasting the muffins as you need them. Microwave the patties and potatoes for about 2 minutes before putting the meal together. I recommend plating with some fresh veg – I used cucumber and pickled carrots,