The Batch Lady’s Sausage and Cranberry Breakfast Muffin Rolls
A make-ahead Christmas morning breakfast the whole family will love, with English muffins stacked with egg, sausage and lashings of cranberry sauce. The perfect, stress-free start to your Christmas Day.
From the book
The Batch Lady Saves Christmas
100 stunning festive recipes that are budget and freezer friendly
Perfect for Christmas day and beyond with easy ideas for leftovers
Including edible gifts and desserts to treat your friends and family
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Introduction
This is one of my favourite festive breakfasts – and great for hungry teenagers! This is a ‘Cook Ahead’ recipe and some elements are cooked before freezing, but it will need further cooking once out of the fridge/freezer.
Ingredients
| 6 | sausages |
| 6 | eggs |
| ½ tsp | dried sage |
| 6 | English muffins, cut in half |
| 6 tsp | cranberry sauce |
| 1½ cups (140g) | grated Cheddar |
| salt and pepper |
Method
If making ahead for the fridge or freezer:
Oven:
Preheat the oven to 190°C/170°C fan.
Add the sausages to a baking tray.
Line a 20cm square ovenproof dish with baking parchment. Add the eggs and sage to a bowl, season with salt and pepper, then whisk with a fork. Pour into the lined dish and cook alongside the sausages for 15 minutes.
Remove the sausages and eggs from the oven. Slice the sausages in half and
cut the egg into 6 pieces.
Layer up the bottom half of each muffin with a piece of egg, 2 sausage halves, a teaspoon of cranberry sauce, a handful of cheese and top with the muffin lid. Wrap each one in tin foil.
Place them in a large labelled freezer bag and freeze flat.
Air Fryer:
Preheat the air fryer to 190°C.
Add the sausages to the air fryer.
Line a 20cm square air fryer safe dish with baking parchment. Add the eggs and sage to a bowl, season with salt and pepper, then whisk with a fork. Pour into the lined dish and cook alongside the sausages for 13–15 minutes, flipping the sausages over halfway through.
Remove the sausages and eggs from the air fryer. Slice the sausages in half and cut the egg into 6 pieces.
Layer up the bottom half of each muffin with a piece of egg, 2 sausage halves, a teaspoon of cranberry sauce, a handful of cheese and top with the muffin lid. Wrap each one in tin foil.
Place them in a large labelled freezer bag and freeze flat.
To cook, once ready to eat:
Oven:
Remove from the freezer and leave to defrost. Preheat the oven to 180°C/160°C fan. Cook, wrapped in the tin foil, for 15–20 minutes until hot.
Air fryer:
Remove from the freezer and leave to defrost. Preheat the air fryer to 180°C. Cook, wrapped in the tin foil, for 15 minutes until hot.
If cooking now:
Follow the method in the ‘making ahead’ section up until the end of step 5.
Oven:
Preheat the oven to 180°C/160°C fan.
Cook, wrapped in the tin foil, for 10–15 minutes.
Air fryer:
Preheat the air fryer to 180°C. Cook, wrapped in the tin foil, for 10 minutes.
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