Our award-winning organic ‘Speedy Sausages’ and nitrate-free organic back bacon feature in this EPIC stacked easy breakfast muffin, which takes just 10 minutes to put together. We’ve also thought of the veg, adding some tomato and a quick spinach and chilli ‘rosti’. Not forgetting the egg.
Per muffin you’ll need:
- 2 Helen Browning’s Organic Speedy Sausages (we used refrigerated but you can cook straight from frozen – just add another 2-3 mins).
- A couple of rashers of Helen Browning’s Organic back bacon
- 3-4 cubes of defrosted frozen spinach (or the equivalent of fresh)
- Optional 1/4 chopped red chilli (if you like a kick)
- 1 slice of large vine tomato
- 1 organic/free range egg
- 1 muffin, sliced in half.
Pop a little oil in a large saucepan and add your sausages and bacon. Meanwhile mould the spinach and chilli together then flatten to make a rosti shape, adding to the pan – cooking both sides and taking care when you turn it. Now add your egg and sliced tomato to the pan. Lightly toast your muffin.
Once everything is cooked to your liking, start stacking up your muffin. We ordered ours as bacon, rosti, tomato, egg and sausage, but there’s no right or wrong way. In fact, it may be been better to put the egg on last – let us know
Tuck in! We challenge you not to need a napkin.
