Homemade Sausage and Egg Muffins With Mushrooms

A little weekend treat!

These keep the energy levels up when we are having a full on day running around the boys sporting commitments!

The boys version omits the mushrooms and the gluten free option omits the muffin but adds a sliced avocado, sometimes I really don’t mind having Coeliacs!

Makes 8.

Ingredients

300g minced pork

1/4 onion, peeled

good pinch of chopped fresh thyme

good pinch of chopped fresh sage

salt and pepper

8 muffins, toasted

30mls oil

16 medium mushrooms sliced

8 eggs

Method

Tip the meat into a mixing bowl, season really well.

Process the onion and herbs and add to the meat, mix well, using your hands is ideal.

Form into 8 flat, thin patties.

Heat a large frying pan, add the oil and cook the mushrooms. Set the mushrooms aside.

Cook the patties in the pan and then draw them to the side, heat the egg rings, if using, and cook the eggs.

Return the mushrooms to the pan while the eggs cook to warm through.

Top the base of the muffin with mushrooms, add the pattie and egg and finish with the lid of the muffin.