Sunday 2 August 2015

Jalapeño, bacon & sausage muffins

Jalapeño, bacon & sausage muffins

  • 6 eggs
  • Dash of milk
  • 12 slices of streaky bacon
  • 6 chipolata sausages
  • Handful of grated cheese
  • 1/2 red pepper finely diced
  • 12 jalapeño slices
  • Kankun habanero sauce
  • Few grinds of black pepper

Grease a muffin tray and pre-heat the oven to 180 degrees.  Place the bacon on a tray and cook in the oven for around 15 minutes (don't over cook as the bacon needs to be pliable).  Whilst the bacon is cooking cut the sausages into small pieces and fry in a small frying pan until cooked through.  Mix the eggs together in a small jug, add a dash of milk, few grinds of pepper and a few glugs of the habanero sauce (vary amount according to how hot you like it).  

Line each of the muffin moulds with a slice of bacon, place a few bits of the sausage into the base of each mould, sprinkle with some of the red pepper and grated cheese and then top up with the beaten egg mixture.  Place a jalapeño ring on top of each muffin and cook in the oven for around 20-25 minutes.  Once cooked turn the oven off and leave the muffins in there for 15 minutes to settled down.  Remove from the oven and once cooled slightly pop them out of the mould and enjoy.  

I enjoy spicy food and the hit of the Kankun sauce along with the jalapeño gave the muffins a good kick of heat.  This is a great breakfast/brunch dish and has virtually no carbs so great for those who are watching their carb intake.

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