Hot Honey Breakfast Muffins
Ingredients: The ingredient amounts are for four portions.
- Eggs 2
- Egg Whites 2
- Spinach 1 handful
- Cherry Tomato 5, single
- Sweet Chilli Sauce 1 tsp
- Chilli Flakes pinch
- Water 1 tsp
- English Muffin 4
- Light Cream Cheese 4 tsp
- Salt pinch
- Black Pepper twist
- Pork Sausage 320g or 11.3oz, reduced fat
- Honey 1 tbsp
Instructions:
Set your oven to 180°C (356°F) and line a square baking dish with parchment
paper.
In a bowl or jug, whisk together the whole eggs, egg whites, spinach, cherry
tomatoes, and a pinch of salt and pepper. Pour into the lined baking dish and bake
for 15–20 minutes, or until just set. Let it cool slightly and cut into 4 equal squares.
Divide the sausage meat into 4 equal balls. Heat a non-stick frying pan over
medium-high heat and spray with oil. Place each ball into the pan, flatten using
parchment paper and a spatula, and cook for 3–4 minutes on each side until
browned and cooked through.
In a small bowl, mix together the honey, sweet chilli sauce, chilli flakes, and a
splash of water. Set aside.
Slice and toast the English muffins. Spread each half with a thin layer of cream
cheese. Layer with one square of egg, followed by a sausage patty. Brush both
sides of the patty with the hot honey glaze. Finish with the muffin top and serve
warm.
