I haven’t always been a breakfast eater. When I was touring, breakfast was usually a pre-packaged bar of some sort, washed down with several large glasses of iced tea….and that was only because I’d get dizzy if I didn’t eat something. When I stopped touring, moved to England, and had a brand new baby (it was an eventful year) breakfast was toast or whatever leftovers we had in the fridge. Usually eaten cold. While standing up.
Now that Young Sir is eating people food (lots of it) and GingerHubby is working from home, I’m actually eating a decent breakfast almost every day. Cornflakes are fine some days, but if I’m going to eat a real breakfast I really do prefer something savory…and hot. Unfortunately, I don’t always have the time or energy to make a cooked breakfast every day. This recipe is based on the very talented Nicole Hunn’s Make Ahead Breakfast Muffins over at glutenfreeonashoestring.com, but adapted for my family’s tastes, the equipment in my kitchen, and the amount of brain power I have first thing in the morning.
I like to make a batch of these muffins every other week or so. They freeze beautifully (wrap in plastic, then foil). They reheat nicely (30 seconds if from the fridge, 1 minute from the freezer). My house prefers sausage, but cooked & crumbled bacon works just as well. Sometimes we add sauteed mushrooms. You could do diced ham & sauteed bell pepper for a Denver Omelette sort of thing. Try not to use add-ins that are too wet. Too much moisture makes for a soggy-bottomed muffin and nobody likes a soggy bottom.
Ingredients
-
Dry Ingredients
- Add Ins
- Wet Ingredients
Instructions
- Pre-heat oven to 190C/375F and line your standard 12-cup muffin tray. I like the reusable silicone kind. In a small bowl or measuring cup (a pouring spout helps) whisk together 3 of your eggs and set aside.
-
In a large bowl, whisk together self-raising flour, baking soda, salt, and sugar.
-
To this same bowl, add the sausage, green onions, and about two-thirds of your shredded cheese. Give this a stir. Add a bit of black pepper if you like.
-
Now add the milk, yogurt, melted butter, and the remaining two eggs. Mix well. It will be very lumpy but should look pretty uniform.
-
Fill each muffin cup about half full. Using the back of a spoon (or a finger) spread the mixture up the sides of the cup, creating a well in the center.
-
Add a little of your whisked egg mixture to the top of each cup. Enough to just fill each well.
-
Top each cup with a little of the reserved cheese.
-
Bake in the center of your preheated oven for 18-20 minutes, until the cheese is starting to brown and a toothpick inserted into the center of a muffin comes out clean.
- Let your muffins rest at least 5 minutes before eating. Cool completely before freezing. These can be stored in the fridge for about 3 days or the freezer for about 3 months.