These are perfect for those busy mornings or for lunch too. Each muffin has about 8gms of protein in it, so you be the judge and decide how many you want!
Store these in the fridge for up to 5 days or in the freezer, and simply defrost the night before. Serve with relish or a side salad for a full meal.
Ingredients:
3 good quality sausages (roughly 250gms)
100 gms spinach, chopped finely.
1/2 head of broccoli, chopped finely or grated
8 eggs
1 cup cottage cheese
1/2 cup sharp cheddar cheese
1/2 tsp salt and pinch of pepper
Method:
Preheat oven to 180c
Line a 12-hole muffin tin with silicone muffin cups or just use a silicone muffin tray. Always use silicone - otherwise these will stick to the tray.
Squeeze the sausages out of their casings, add the broccoli and cook both the sausage and broccoli in frying pan over medium-high heat. After a few minutes, once the sausage is brown and no longer pink, add in the spinach.
Cook for another 2 -3 minutes until spinach is wilted. Remove from heat.
Allow sausage meat and veges to cool slightly.
In a blender, blend the eggs, cottage cheese, cheddar cheese, salt and pepper. Pour this into a large mixing bowl and add your sausage meat and veges.
Divide mixture into your muffin tin and bake for 20 - 22 minutes until firm to the touch. They will be all puffed up but will settle down after a few minutes.
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