Sausage and Egg Muffin (267 )
A ‘once in a while’ indulgence, a replica of the famous sausage and egg muffin available from fast food outlets.
Ingredients
Low-fibre - 1.2 grams fibre per serve
| 300 grams hormone free sausage mince |
| 4 free range eggs |
| Olive oil spray to cook with |
| spread of your choice |
| White English Muffins |
| white flour |
| sauces of your choice |
High-fibre - 3.4 grams fibre per serve
| 300 grams hormone free sausage mince |
| 4 free range eggs |
| Olive oil spray to cook with |
| spread of your choice |
| Wholemeal English Muffins |
| wholemeal flour |
| sauces of your choice |
Sausage and Egg Muffin Directions
Spray a pan with olive oil and heat to medium.
Divide the sausage meat into four patties, sprinkle wholemeal flour on a bread board and roll the patties in the flour then flatten into four patties.
Fry in the pan until golden on both sides.
Toast the muffins and add the spread to the inside of the muffin.
Spray the pan again with olive oil and heat to medium, fry the eggs.
Place the sausage and egg in the muffins and add the sauces of choice, serve hot for breakfast or brunch.
Recipe notes
Consuming <500 grams of cooked red meat per week is advised in accordance with the World Cancer Research Fund’s (WCRF) recommendation.
