Boerewors Breakfast Muffins

Ingredients

Breakfast Muffins

• 2 tbsp olive oil
• 300 g boerewors, removed from casings
• 1 tbsp BlixSam Brêckie
• 1 tsp BlixSam Smoke Craft
• 8 large eggs
• ½ cup milk
• 1 red pepper, finely diced
• 1 small onion, finely chopped
• 1 cup grated mature Cheddar cheese
• 2 tbsp chopped spring onions
• Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 180°C and lightly grease a 12-cup muffin tin.
2. Heat the olive oil in a frying pan over medium heat.
3. Cook the boerewors, breaking it into small pieces, until browned and cooked through.
4. Add the onion and red pepper and cook for 3–4 minutes until softened.
5. Season with BlixSam Brêckie and BlixSam Smoke Craft.
6. In a large bowl, whisk together the eggs and milk. Season lightly with salt and black pepper.
7. Stir the cooked boerewors mixture, grated Cheddar cheese and spring onions into the egg mixture.
8. Divide the mixture evenly between the prepared muffin cups, filling each about three-quarters full.
9. Bake for 20–25 minutes, or until the muffins are puffed, golden and set in the centre.
10. Allow to cool for 5 minutes before removing from the muffin tin.

Serving Suggestion