Sausage & egg muffins

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Combine the beef and pork mince, garlic powder, dried herbs and 1 tsp each salt and black pepper in a large bowl, then form into 12 evenly-sized balls. Set aside.

• step 2

  Beat the eggs in large jug with ½ tsp each salt and black pepper. Pour into a baking tray lined with baking parchment (about 30 x 20cm) and bake for 15-20 mins until the egg is cooked through.

• step 3

  While the egg is cooking, heat the oil in a large frying pan and cook the sausage patties – put three or four of the meatballs in the frying pan and press down using a potato masher or large spoon to flatten. After 2-3 mins, flip over and repeat, frying until they’re cooked through, about 6 mins in total.

• step 4

  Assemble by squirting ketchup (if using) on the bases of the muffins, then top with the cheese, egg, sausage patties and more ketchup, if you like. Pop the tops on the muffins. Wrap well in baking parchment and freeze in an airtight container for up to one month. To reheat, defrost in the fridge overnight, remove the baking parchment and microwave on high for 30 seconds, then turn and microwave for a further 30 seconds, check the internal temperature then repeat in 10-20 second blasts until cooked. Alternatively, reheat in the oven at 180C/160C fan/gas 4 for about 10 mins.