Homemade Sausage Egg Muffin

This is my aide-memoire for one of our weekend brunch favourites. After the initial prepping, it's ready to be served in about an hour.
#Englishmuffin #homemade #fussfree #weekend #brunch
Homemade Sausage Egg Muffin
This is my aide-memoire for one of our weekend brunch favourites. After the initial prepping, it's ready to be served in about an hour.
#Englishmuffin #homemade #fussfree #weekend #brunch
Cooking Instructions
- 1
A night before, put all the ingredients (except for the polenta, sausage meat and eggs) in a bread machine and make a dough. When done, put the dough in a bowl, cover with cling film and leave in the fridge for overnight.
- 2
Divide the dough into 6. Shape them in approximately 2 cm thick disks. Roll them in polenta and place them in moulds (the picture using STAUB 10 cm round cocotte).
- 3
Put the lids on. Place the cocottes on a baking sheet, put in the oven and then turn it on to 180°C. (Do not preheat).
- 4
Bake for 20 minutes after the oven reaches the temperature.
- 5
Take the muffins out and let them cool on a wire rack. In the meantime, make sausage patties, put them in the cocottes and bake in the oven for 20 minutes.
- 6
Crack the eggs into oiled tartlett or muffin tins and bake them in the oven for 10 -12 minutes.
- 7
Slice the muffins in half, assemble the patty and egg. Add some ketchup and/or cheese if you like.
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