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Big Breakfast Muffins

By Meg Yonson

I Quit Sugar - Big Breakfast Muffins
  • 6 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
I Quit Sugar - Big Breakfast Muffins

The Big Breakfast is the most popular dish at cafe’s and restaurants. So in true IQS style, we’ve decided to turn this classic favourite into a muffin, because everything tastes better in muffin form, wouldn’t you agree?  

Servings: 6
Preparation: 10 mins
Cooking: 20 mins

Tags: , , , , ,

Ingredients

  • 1 1/4 teaspoon olive oil.
  • 2 egg.
  • 1 cup full-fat milk.
  • 1 cup plain flour (you can use gluten-free if you prefer).
  • 6 small sausages, any meat (or 2 regular sized cut into thirds).
  • 1 rosemary sprig, leaves picked and stem discarded.
  • 2 cherry tomatoes, quartered.
  • 2 button mushrooms, quartered.
  • 2 rashers bacon, rind removed and cut into 3cm ribbons.
  • 6 asparagus spears, woody end removed and cut in half.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Place ¼ teaspoon of olive oil into each hole of a 6-hole muffin tin. Place muffin tin into the hot oven and leave for 10 minutes until oil is really hot.

3. Meanwhile, add eggs, milk and flour together into a pouring jug and whisk until smooth.

4. Add a dash of olive oil to a pan on medium heat. Add in the small sausages and quickly fry on each side until almost cooked through.

5. Remove the hot muffin tin from the oven and, working quickly, pour the batter into the muffin holes until ¾ full. Then distribute all your ingredients evenly amongst the 6 muffins. Just plonk them in, there’s no need to be precise.

6. Place muffin tin back in the oven and cook for 10-15 minutes until top is golden. Serve.


Note

These Big Breakfast Muffins are the perfect dish to get the kids to help with. As you pour the batter into the muffin holes, get the kids to chuck in their favourite ingredients, you can’t go wrong!

Big Breakfast Muffins - I Quit Sugar Recipe.

The Big Breakfast is the most popular dish at cafe’s and restaurants. So in true IQS style, we’ve decided to turn this classic favourite into a muffin, because everything tastes better in muffin form, wouldn’t you agree?

Ingredients

  • 1 1/4 teaspoon olive oil.
  • 2 egg.
  • 1 cup full-fat milk.
  • 1 cup plain flour (you can use gluten-free if you prefer).
  • 6 small sausages, any meat (or 2 regular sized cut into thirds).
  • 1 rosemary sprig, leaves picked and stem discarded.
  • 2 cherry tomatoes, quartered.
  • 2 button mushrooms, quartered.
  • 2 rashers bacon, rind removed and cut into 3cm ribbons.
  • 6 asparagus spears, woody end removed and cut in half.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Place ¼ teaspoon of olive oil into each hole of a 6-hole muffin tin. Place muffin tin into the hot oven and leave for 10 minutes until oil is really hot.

3. Meanwhile, add eggs, milk and flour together into a pouring jug and whisk until smooth.

4. Add a dash of olive oil to a pan on medium heat. Add in the small sausages and quickly fry on each side until almost cooked through.

5. Remove the hot muffin tin from the oven and, working quickly, pour the batter into the muffin holes until ¾ full. Then distribute all your ingredients evenly amongst the 6 muffins. Just plonk them in, there’s no need to be precise.

6. Place muffin tin back in the oven and cook for 10-15 minutes until top is golden. Serve.

Note

These Big Breakfast Muffins are the perfect dish to get the kids to help with. As you pour the batter into the muffin holes, get the kids to chuck in their favourite ingredients, you can’t go wrong!

Big Breakfast Muffins - I Quit Sugar Recipe.