Sausage and Egg Bread Cups

Makes: 12
Prep Time: 15 minutes
Cook Time: 15-20 minutes
  • 1 x packet Green Meadows Angus Beef Sausages
  • 12 slices bread
  • Softened butter
  • 5 eggs
  • 2 tablespoons milk
  • 1 small red onion, finely chopped
  • ¼ cups herbs (we used basil but a mix of parsley, thyme and rosemary would be great too)
  • 2/3 cup cheese (we used tasty)

Pre-heat the oven to 180°C fan bake.
Cook the sausages as you normally would. We boiled ours for a few minutes then removed the skins and baked them. Slice the sausages in half lengthways then into halves again widthways. Set aside.
Cut large circles from the slices of bread, or simply cut off the crusts. Roll out a little the spread with butter and arrange the pieces of bread, butter-side-down into a 12-hole muffin tin.
Put the eggs and milk into a bowl, season with sea salt and freshly ground black pepper then whisk to combine. Add in the onion, herbs and cheese and mix again. Pour this mixture into the bread cups then arrange 2 pieces of sausages into each one before putting in the oven and baking for 15-20 minutes or until the egg has set.



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