Breakfast cups

Breakfast cups

From
Posh Eggs
Makes
12
Prep
40 mins
Photographer
Louise Hagger

A Full English breakfast baked into a muffin. Portable and a near-perfect combination of ingredients.

Ingredients

Quantity Ingredient
12 good-quality cocktail sausages
12 cherry tomatoes, halved
drizzle olive oil
6-12 slices white bread, (depending on size)
12 slices smoked streaky bacon
40g finely grated cheddar
squeeze tomato ketchup
12 eggs
few chopped chives
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Tumble the sausages and cherry tomatoes into a lipped baking tray. Drizzle over a little oil and roll the sausages and tomatoes in it until well coated, then season the tomatoes. Cook in the oven for 12 minutes, until the sausages are cooked through.
  2. Toast the bread and use a 6 cm round pastry cutter to stamp out 12 rounds, discarding the crusts.
  3. Grease a 12-hole muffin tin well with oil and press a piece of toast into the base of each hole. Line the inside edge with a slice of bacon and fill with some grated cheese, a cherry tomato half, a cocktail sausage, and a squeeze of ketchup. Crack an egg into each and finish with some chives and seasoning.
  4. Bake in the oven for 20 minutes. Run a knife around the edges to release before removing, and serve warm.
Tags:
eggs
breakfast
lunch
dinner
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