Preparation
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the sausages on a baking tray and cook for 25-30 minutes until golden brown. Leave to cool, then slice in half lengthways.
- Grease an 18cm x 25cm oven dish well with the spray oil. In a large jug or bowl, whisk the eggs with the milk and seasoning. Pour into the greased dish and bake for 15 minutes, or until the eggs are cooked. Allow to cool, then cut into 6 squares.
- Preheat the grill to medium. Slice the English muffins in half, then place on a large baking tray and briefly toast, cut-side up, under the grill.
- To assemble, take a toasted muffin half and place on a square of foil. Top with the egg, two sausage halves, a handful of cheese and the top of the muffin. Wrap up in the foil and transfer to a large freezer bag, then freeze. Repeat with the remaining muffins. Cooking from frozen:
- Take your muffins out of the freezer the night before you need them. Once fully defrosted, unwrap from the foil, place on a heatproof plate and microwave for 1 minute, or until piping hot in the middle.
Feeding a hoard of hungry teenagers is not easy, but Suzanne has the perfect cost-effective hack to ease the pressure and feed hungry tums. These Sausage, Egg and Cheese Muffins are a real winner and can be popped in the freezer for a ready-to-go breakfast or snack when needed.