Ingredients
• Butter, to grease
• 6 English muffins
• 1½-2 tbsp wholegrain mustard
• 6 streaky bacon rashers
• 12 raw cocktail sausages
• 600 ml (1 pint) semi-skimmed milk
• 4 large eggs
• 2 tbsp. chives, freshly chopped, plus extra to garnish (optional)
• 40 g (1½oz) mature Cheddar cheese, grated
• Large handful cherry tomatoes
£1.56
per serving
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Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Grease an ovenproof rectangular dish roughly 22cm x 33cm (8.5in x 13in) and set aside.
<span class="underline">Step 2
</span>Split the muffins in half horizontally and spread cut sides with mustard. Next, cut the bacon rashers in half to make two shorter pieces. Arrange muffins (cut side up) and bacon in the dish, then dot around the sausages.
<span class="underline">Step 3
</span>In a large jug, mix together the milk, eggs, chives (if using) and some seasoning. Pour the mixture over the muffins, then scatter over the grated cheese and cherry tomatoes.
<span class="underline">Step 4
</span>Bake for 30-35min or until the sausages are golden and the liquid has set. Garnish with chives, if using, and serve immediately with baked beans, if you like.