spicy italian sausage and cheese egg muffins

It is no secret that I abhor wastage.

Today, as Zoe from Bake for Happy Kids, Yen from GoodyFoodies and I kick off Cook and Celebrate: Christmas 2015, I am going to show you a way to make use of left-over food. I don’t know about you but we always have plenty of left-overs after Christmas and I am constantly looking for ways to make use of them!

Recently we had a small gathering and there was a packet of Italian Spicy Sausages left so I cooked them with onions and red peppers. I used some of it to cook a pasta dish. I still had some of the sausages mix left so today I decided to use them to make some egg muffins.

IMG_2357These muffins were so easy to make – all you need are some eggs and well, whatever other ingredients you want to add to the muffins.

This means that these muffins are a great way to use up any left overs that may be sitting in your fridge. I just love the fact that one can turn left overs into tasty little treats so easily.

Totally awesome!

Here are the instructions on how to make these muffins.

Start by cooking the sausage meat in a little olive oil, As they cook, the sausages will render some fat, so do not use too much oil at the beginning. Use a spatula to break the meat apart as it cooks. Once cooked, transfer the meat into a bowl and set aside. Remove most of the oil from the pan.

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Saute the onion in the same pan for 1-2 minutes, until slightly softened. Add the garlic and cook a further 30 seconds.

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Add the red pepper and cook until slightly soft, about 2 minutes. 

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Return the meat to the pot. Stir to mix. Allow this mixture to cool before using.

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Prepare the egg mixture by beating eggs with the salt and black pepper.

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Spray a 12-cup muffin pan with oil. Fill each cup with the sausage mix and top with cheese.

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Pour the beaten egg into each muffin cup. Leave a little gap at the top because the egg will expand as it cooks.

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In fact, the egg will puff up while cooking but deflate again when cooled, so do not worry.

Bake at 180°C for 18-20 minutes.

Once cooked, allow the muffins to cool before removing from the pan. Serve the muffins warm.

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There you go – a clever way to turn some left-overs into a delicious breakfast item or a snack.

Spicy Italian Sausage And Cheese Egg Muffins
Yields 12
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Ingredients
  1. 1 pack spicy Italian sausages
  2. 1/2 onion, diced
  3. 4 cloves garlic, minced
  4. 1 medium red pepper, diced
  5. 1/4 teaspoon black pepper
  6. 1/2 cup (56.5g) Cheddar, shredded
  7. 8 eggs, beaten with a pinch of salt and black pepper
Instructions
  1. Start by cooking the sausage meat in a little olive oil, As they cook, the sausages will render some fat, so do not use too much oil at the beginning. Use a spatula to break the meat apart as it cooks. Once cooked, transfer the meat into a bowl and set aside. Remove most of the oil from the pan.
  2. Saute the onion in the same pan for 1-2 minutes, until slightly softened. Add the garlic and cook a further 30 seconds.
  3. Add the red pepper and cook until slightly soft, about 2 minutes.
  4. Return the meat to the pot. Stir to mix. Allow this mixture to cool before using.
  5. Prepare the egg mixture by beating eggs with the salt and black pepper.
  6. Spray a 12-cup muffin pan with oil. Fill each cup with the sausage mix and top with cheese.
  7. Pour the beaten egg into each muffin cup. Leave a little gap at the top because the egg will expand as it cooks.
  8. Bake at 180°C for 18-20 minutes.
  9. Once cooked, allow the muffins to cool before removing from the pan.
  10. Serve the muffins warm.
Notes
  1. The egg will puff up while cooking but deflate again when cooled, so do not worry.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

I am linking this to Cook & Celebrate hosted by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe!

Have you cooked or baked something for Christmas? If so do share your creations with us! Please note that your post has to be a current post (ie, posted in the month of December 2015) and remember to link it back to us: Zoe from Bake for Happy Kids, Yen from GoodyFoodies and Diana from The Domestic Goddess Wannabe. Happy cooking and baking folks! 🙂

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