Sausage and egg muffins

Sausage and egg muffins

Difficulty
Easy
Preparation
10 mins
Cooking time
25 mins
Servings
6
400g

cumberland sausages cooked and chopped

2 cups

pecorino cheese (or cheddar cheese), shredded.

1 can

sliced olives

½ cup

a2 Milk™

12

eggs

1 tsp

chilli powder

tsp

salt

½ tsp

black pepper

fresh coriander and avocado to serve

  1. Preheat oven to 180°C.
  2. In a large mixing bowl, whisk together eggs, a2 Milk™, salt, pepper and chilli powder.
  3. Grease a 12 cup muffin tray. Evenly dispense half of the sausage and cheese into the prepared muffin cups. Pour egg mixture into the each muffin cup until half full.
  4. Top with remaining sausage, cheese and olives.
  5. Bake on centre rack for 20 – 25 mins.
  6. Remove from oven and top with fresh coriander and avocado.

Copyright © 2020 The a2 Milk Company Limited

An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

*A1 and A2 proteins refer to A1 and A2 beta-casein protein types

a2 Milk™ is a trade mark of, and brand of A1 protein-free milk from, The a2 Milk Company Limited