Welcome in 2017, hope this year will be better than 2016 for all of us! Let’s eat brekfast!
I love breakfast, especially at the weekend when you can sit down and enjoy the food while catching up with the family or housemates on what was happening in the past week. I’m a firm believer in sitting down the whole family for at least one proper meal a week, it’s so important to sometimes slow down and just enjoy each other company. Weekend breakfast is the perfect opportunity to do just that!
I saw this recipe while scrolling through my facebook wall and when I had friends over I thought it will be the perfect opportunity to try it out. It can easily be packed in your lunch box as it tastes nice when cooled down.
FULL ENGLISH BREAKFAST MUFFIN
(serves 12 – recipe video)
- 12 defrosted hash browns
- 1 can of baked beans
- 4 bacon rashers, fried and chopped
- 2 sausages, cooked and chopped
- 5 eggs
- 50 ml milk
- 60 g cheddar cheese, grated
- salt & pepper
Preheat the oven to 180 C (with fan). Place defrosted hash browns in each case of a muffin tin, press it down with a spoon so it forms a nice base for your muffins. Bake until crispy and lightly browned (around 20 minutes). On the top of each hash brown base add 1 tbsp of baked beans, a handful of chopped sausages and bacon. In a medium bowl whip together milk and eggs, season with salt and pepper then pour in the mixture into each muffin cup. Sprinkle with grated cheese. Bake in preheated oven for 10 minutes until eggs are cooked (baking time will vary depending on your oven).