When it comes to breakfast, many of us can’t go past a cheeky trip to the drive-thru for hash browns, pancakes and sausage muffins.
But if you make them yourself, with just a few small changes, those guilty pleasures could actually be good for you.
Celebrity trainer and health coach Samantha Jackson dropped by The Morning Show to show us some brekky hacks.
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Sausage & Egg SamMuffins – patties
- 2kg (4.5lb) lean pork mince
- 1kg (2.25lb) lean beef mince
- 2 tablespoons dried ground sage
- 1.5 tablespoons dried thyme
- 3 tablespoons onion powder
- 1.5 tablespoons fennel powder
- 0.5 tablespoon ground nutmeg
- 1-2 teaspoons cayenne pepper (up to you)
- A bit of salt & pepper
- 1.5 tablespoons crushed garlic
- 2 tablespoons maple syrup
- 2 eggs
- Line a couple of baking trays with paper and get a couple of poached egg rings.
- Tip the meats, herbs, spices, syrup, garlic and eggs into a large bowl and mix it all up with your hands – it’s the best way, but if you’re putting a decent amount of cayenne pepper in I recommend you wear disposable gloves … it could get a bit nasty afterwards otherwise.
- Put the egg rings on the baking paper and press the meaty mix into them, make them reasonably flat. Each one should weigh around 80g (2.8oz). Then whip the rings off and repeat the process until you have a tray full of little spicy sausage patties – once it’s done, whack the whole tray in the freezer and keep doing the rest of them, freezing them tray by tray. It’s a good idea to lay some baking paper or plastic wrap on top of them so they don’t get freezer burned.
- Once they’re all frozen in shape, separate them into bags so they don’t take up so much freezer room. You should have about 36 little patties from that lot. Don’t try bagging them up un-frozen – they’ll lose their shape and you’ll end up with one giant blob of meat. Much better to freeze them on trays before bagging.
- Keep a couple of patties out of the freezer if you want to make some now.
Sausage & Egg SamMuffins
- 2 defrosted patties
- 2 English muffins
- 1 pre-bought cheese slice (about 20g/0.7oz)
- Ketchup/tomato sauce
- 2 eggs
- Split the muffins and whack them in the toaster.
- Get a flat grill, barbecue or frying pan heated up and cook the sausage patties – leave it to go nice and crispy brown on one side. When you flip it over to the other side, slide half of the cheese on each patty on the side that’s already cooked to allow the cheese to melt — obviously you don’t flip it over again or it will make a huge cheesy mess.
- As soon as the cheese is on, slip the oiled egg rings onto the grill/frying pan and crack the eggs into them.
- When your patties are cooked through, turn the heat off and flip the eggs over and cook the top. The yolk will still be runny, but it won’t burst and spurt everywhere if you cook the top gently.
- Grab the bottom half of the muffins and pop them on your plate, squelch on some sauce/ketchup and slide the sausage patty on first – cheese side up or down, doesn’t matter.
- Release your eggs from the egg rings and pop them on top of the patty/cheese and then top it off with the other half of the muffin.
- One SamMuffin per person – enjoy your brekky!
Easy Hash Browns
- 400g grated potato
- 1 crushed clove garlic
- A sprinkle of salt & pepper
- ¼ teaspoon onion powder
- 1 tablespoon olive oil
- 2 lightly beaten eggs
- Pop the grated potato in a bowl and cover it with cold water for a couple of minutes, then drain them to remove the starch. Make sure you squeeze the moisture out really well, it helps to put the potato in a clean tea towel and twist it to squeeze out all the water.
- Toss the potatoes in a bowl with the oil, garlic, salt, pepper, onion powder and eggs and give it a good mix around until it’s well combined.
- Pop a spoonful into either your pan or a waffle maker and cook them until they’re nicely golden on the outside and cooked on the inside – roughly 5-8 minutes. If you’re using a pan, pop it over medium heat and don’t forget to turn them half way. These are delicious with a nice poached egg on the top.
Best Brekky Hotcakes
- 4 slices of bread – any bread you like, but multigrain doesn’t tend to work as well.
- 3 eggs
- Splash of milk
- 1 teaspoon cinnamon powder
- 1 tablespoon maple syrup
- 3 tablespoons Greek yoghurt
- Handful of blueberries, or a sliced banana, or even some tinned peaches for on top – your choice!
- Whisk the eggs, milk, maple syrup and cinnamon up in a bowl.
- Cut the crusts off the bread and dunk the bread into the egg mix – make sure it’s soaked all the way through.
- Pop the eggy bread into your waffle maker and close the lid – it will go really puffy and probably raise the lid back up, that’s OK.
- Whip it out when it’s nicely golden brown and then repeat with the rest of the bread and egg mix … you may want to add a little more cinnamon for pieces 3 and 4.
- Serve them straight away with a dollop of yoghurt and some fruit scattered over the top … they taste just like fluffy maple cinnamon pancakes but your body knows you’ve just had eggs on toast.
– With Samantha Jackson
Find more delicious recipes featured on The Morning Show here.