Recipes

Chicken Sausage Muffins

If you’re a fan of a sausage muffin, you’ll want to give this healthier version a try. It’s an easy recipe and you can make the chicken sausage rounds in advance and store them in the fridge. This recipe makes ten sausages, so you can freeze what’s left and simply defrost before cooking.

Method

1. Prepare your fresh ingredients as per the ingredient list – peel and grate the apple, mince the onion and chop the parsley.
2. Combine all the ingredients, (apart from the olive oil) together in a large bowl making sure everything is mixed well.
3. Make 10 equal size rounds about ¾ inch thick.
4. Heat a frying pan on a medium heat and add 1 tbsp of the olive oil. Cook the chicken sausage round in batches, adding the other 1 tbsp of olive oil when needed. Cook for about 4 minutes on each side, until golden and cooked through. The best way to check if chicken is cooked through is to use a meat thermometer, the inside temperature should be no less than 74°C.
5. Once the sausage is cooked, put them aside and fry your eggs. If you want perfectly round eggs, you can use an egg ring, or just chop any long bits off once they’re cooked. Cook your eggs however you prefer, with a runny or hard yolk.
6. Assemble your breakfast muffin and enjoy!