Love a little sausage for breakfast? Then these cute little toad-in-a-hole muffins will soon become your new fav morning indulgence! Normally a traditional English meal cooked in a casserole dish with larger sausages and Yorkshire pudding, this I Quit Sugar adaptation makes them great for the kids and perfect for brekky, lunch or dinner.
They are super easy and quick to make, sugar-free, bitesized and mighty tasty! We’ve just doubled the ingredients for you and changed the recipe up a little to make it even more Mama friendly. Enjoy!
INGREDIENTS (makes 8)
2 x egg
1 & 1/2 cup of full fat milk
1 & 1/2 cup of plain flour
pinch of salt
12 x small chipolata sausages (we use pork but you can use lamb, beef or chicken)
1 x cup of finely chopped broccoli florets
1. Preheat oven to 180 degrees.
2. Heat a little bit of oil in a fry pan over medium high heat and add the sausages, cooking until they are browned all over and almost cooked through. Set aside and chop in half.
3. Place roughly half a teaspoon of olive oil into each section of a 12 cup muffin tray (silicon works best if you have one) then place in the preheated hot oven for approximately ten minutes, so until the oil is very hot.
4. Whilst the oil is heating,whisk together the eggs and milk in a pouring jug. Then whisk in the flour and salt until smooth.
5. Remove the hot muffin trays from the oven and quickly pour batter into the holes, about 3/4 full.
6. Add the sausage halves into each hole and sprinkle the broccoli florets over the top, pushing some pieces into the batter.
7. Place muffin tray back into the oven and bake for 15 minutes or until muffins are fluffed up, golden brown and cooked through. Allow to cool in muffin tray before flipping out.
Tip: Place left over muffins in an air tight container in the fridge.