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Spinach & Sausage Breakfast Muffins

Name: Spinach & Sausage Breakfast Muffins
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 5 servings
Ingredients: 8 Vegan sausages*; 300 g Frozen spinach; 100 g Sun-dried tomatoes; 50 g Breadcrumbs*; 1 pack Parsley; 1 tbsp Fennel seeds; 2 tsp Smoked paprika; 2 tsp Oregano; 1 tsp Garlic powder; Salt; Pepper; 5 English muffins*; 5 slice Vegan cheese; 5 tbsp Ketchup; Oil

This is my ultimate savoury brekkie that feels soooo satisfying especially in cosy season. Make a batch on Sunday, wrap them in foil and you’ve got a hot breakfast ready in minutes. They freeze brilliantly too, so you can reheat straight from frozen whenever the craving hits!

Prep

20m

Cook

8m

Total

28m

Spinach & Sausage Breakfast Muffins

This is my ultimate savoury brekkie that feels soooo satisfying especially in cosy season. Make a batch on Sunday, wrap them in foil and you’ve got a hot breakfast ready in minutes. They freeze brilliantly too, so you can reheat straight from frozen whenever the craving hits!

Prep

20m

Cook

8m

Total

28m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Defrost the spinach in a sieve, then squeeze out as much water as you can with your hands. Lightly crush the fennel seeds in a pestle and mortar.

For

5

M

I

8

Vegan sausages*, approx 400g

300

g

Frozen spinach

100

g

Sun-dried tomatoes, chopped

Per Serving

Calories

539kcal

Fat

20g

Saturates

8g

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Sophie

5 days ago

So good- the fennel seeds add the perfect suprise. Used Richmond frozen sausages let them defrost and didn't bother peeling - worked perfectly. Also just oven cooked the patties.

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