Great Britain

Treat yourself to a delicious breakfast with these speedy recipes

THAT morning routine can be a killer as we scramble to get out the door on time.

But being organised with breakfast can save you so much time in the morning, and these pancake and egg muffin recipes are great for that.

They can be made in advance, popped in the freezer and grabbed when needed. Serve with fruit on the side and tell the kids it’s a treat breakfast for whoever is dressed and downstairs on time.

Fluffy American pancakes

Makes 10

Prep time: 5 minutes

Cooking time: 3 minutes each.

YOU NEED:

METHOD: In a mixing bowl, add the flour, baking powder, eggs and sugar. Whisk together while slowly pouring in the milk, making sure there are no lumps. Keep whisking until the milk is all gone.

Take a large frying pan and place on a medium heat. Wait for the pan to heat up before adding the knob of butter.

Once that has melted, using a soup ladle or ice-cream scoop (it is up to you what size you make your pancakes), pour the batter in the hot pan.

Once golden on one side, flip the pancakes and cook until golden on the other side. Repeat until you have used up all of the mix.

Ready to freeze: Leave the pancakes to cool completely before placing in a reusable freezer bag.

Ready to eat: Defrost the pancakes and reheat in the microwave or you can place the frozen pancakes into the toaster to defrost. Serve with some fresh fruit and maple syrup for a great breakfast.

Egg muffins

Makes 12

Prep time: 5 minutes
Cooking time: 20 minutes

INGREDIENTS:

METHOD: Cook your sausages in a preheated oven at 200C/180C fan/gas mark 6 for 10-12 minutes.

Meanwhile, fry the black pudding in a pan with a little oil for around 2 minutes each side. Leave to cool and once the sausages are cooked through, cut the sausages and black pudding into chunks.

Oil a 12-hole muffin tin with a little splash in each hole so the egg muffins will come out. Crack the eggs into a bowl, add the milk, cheese, salt and pepper and whisk with a fork. Add the cooked chunks of sausage and black pudding.

Pour the contents of the bowl gently into each muffin hole, making sure each muffin gets a piece of everything.

Do not overfill because they will rise. Cook in the oven for 20 minutes, but keep an eye on them in case they need less time.

Ready for the freezer: When they are cooked, run a knife around the edge of each muffin and they should just pop out. Leave to cool. Once fully cooled add to a labelled freezer bag and freeze.

Ready to eat: These can be cooked from frozen, reheat for 1 minute in the microwave.

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