Spiced Walnut & Rhubarb Muffins
Tender, moist muffins packed with the tartness of fresh rhubarb, the crunch of toasted walnuts, and a warm blend of cinnamon and nutmeg. A perfect treat for breakfast or an afternoon snack.
Craig's Breakfast Pie
Craig's Breakfast Pie is the ultimate weekend treat that brings the whole family to the table. It's a simple yet impressive dish that packs all your breakfast favorites into a single, golden-crusted pie. Using ready-made pastry makes it incredibly easy to assemble, even on a lazy Saturday morning.
The combination of savory sausage, crispy bacon, and melted cheddar cheese, all held together by a light egg custard, is simply irresistible. Serve it warm from the oven for a satisfying brunch that will keep everyone happy and full until lunchtime.
Ingredients
- 6 Pork Sausages cooked and sliced
- Salt and black pepper, to taste
- 100ml Milk
- 4 Rashers of streaky bacon cooked and chopped
- 5 Large free-range eggs
- 150g Mature cheddar cheese grated
- 1 Onion finely chopped
- 1 (approx. 320g) Ready-rolled puff pastry sheet
Method
15m30m45m
- Preheat your oven to 200°C (180°C Fan, Gas Mark 6).
- Unroll the puff pastry sheet and use it to line a 23cm round pie dish or tart tin. Trim any excess pastry from the edges.
- Scatter the cooked, sliced sausages, chopped bacon, and finely chopped onion evenly over the pastry base.
- Sprinkle about two-thirds of the grated cheese over the meat and onion mixture.
- In a separate bowl or jug, whisk together the eggs and milk. Season well with salt and black pepper.
- Carefully pour the egg mixture over the filling in the pie dish.
- Top with the remaining grated cheese.
- Bake for 25-30 minutes, or until the filling is set and the pastry is golden brown and puffed up.
- Allow the pie to cool for a few minutes before slicing and serving.
Notes
For an extra golden crust, brush the top of the pastry with a little milk or a beaten egg before baking.
Feel free to add other vegetables like sautéed mushrooms or spinach to the filling for extra nutrients.
You can prepare the meat and onion filling the night before to save time in the morning. Just assemble and bake when you're ready to eat.
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