Treat everyone to tasty breakfast muffins with The Batch Lady's simple recipe

I LOVE a weekend brunch with the family but don’t enjoy spending my Saturday or Sunday morning in the kitchen when I could be in bed.

That is why both of these recipes today can be made in advance and frozen ready for whenever you fancy.

French toast and breakfast muffins are easy options that freeze brilliantly. You can grab as many as you need and simply reheat them.

When freezing French toast, always be sure to put a piece of baking parchment in between each slice to stop them from sticking together.

This way you can take each piece out easily one slice at a time.

Breakfast muffin

Serves 12

Prep time: 10 minutes
Cook time: 8-10 minutes


  • 6 sausages
  • 12 English muffins, halved
  • 9 eggs
  • Splash of milk
  • Spray cooking oil
  • Cheese, optional

METHOD: Cook your sausages in a pre-heated oven at 180C/160C fan/gas 4 for 15 to 20 minutes.

Once cooked, leave them to cool and slice them lengthways.

Put your muffin halves on a baking tray and toast under the grill.

Crack the eggs into a bowl, add the milk and some salt and pepper and whisk up.

Spray a deep non-stick pan with oil, pour the eggs into the pan and bake in the oven for around eight minutes (or until the egg has fully cooked).

Allow the egg to cool, then cut into squares the same size as the muffins.

Now you have everything ready and you can begin to assemble the sausage and egg muffins.

Take a muffin half, put it on a piece of tinfoil, add the egg, the sausage and some cheese if you like, then add the other muffin half.

Wrap up in the foil and add to a large freezer bag.

Ready to freeze: Place the bag of muffins in the freezer.

Ready to eat: Take your muffins out of the freezer the night before you need them.

When fully defrosted, unwrap and microwave for one minute or until piping hot in the middle.

Alternatively, microwave from frozen until hot through, which is usually about two minutes.

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  • You can watch video of Suzanne preparing her recipes at

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