Recipe - Breakfast muffins

FOR many of us who rush through the morning to get to school or work, we tend to have ‘instant’ breakfasts such as instant oats, instant coffee, bread with butter and jam, or some ready-made buns.
Very often, we get tired of eating the same old thing, so here’s a recipe that you can make in 15 minutes.
It makes for a nice change once in a while, it’s tasty and, come to think of it, it is a somewhat scaled-down, one-mouthful version of a full breakfast of eggs, sausages, and pastries.
Since I had some frozen puff pastry in my refrigerator, I decided to use it.
Do note that by putting the puff pastry at the base of the muffin tray, it will turn out rather soft and not puff up in layers as it would be a little wet from the beaten egg that is used to hold the ingredients together.
Alternatively, you could try an upside down version, by placing the pastry right on top to cover all the ingredients, just like a pot pie.
For added flavour, you may add some chopped fresh herbs of your choice, such as ­parsley, coriander, mint, basil, or spring onions. You could also substitute the sausages with ham or tuna, for example.
Such simple dishes are easy enough for those of us who are averse to ­cooking ­elaborate meals, or for ­children to experiment with baking.
With some ­creativity and by adapting recipes to your convenience and availability of ingredients, cooking can be quite an adventure.
Breakfast Muffins
Ingredients (makes 12)
► 3 pieces square (10x10cm) frozen puff pastry, quartered
► 2 large eggs, beaten with salt and pepper
► 3 tbs milk
► 2 sausages, diced
► 2 tbs chopped fresh herbs (mint and basil)
► half to 1 cup grated cheese
Method
1. Preheat oven at 210°C.
2. Grease a muffin pan.
3. Place the quartered pieces of puff pastry at the base of each slot of the muffin pan.
4. Put 1 tablespoon diced sausage, followed by 1 teaspoon diced tomato, and 1 teaspoon (or more) grated cheese onto the pastry.
5. Place a pinch of chopped herbs on top.
6. Combine the milk with the beaten eggs and mix thoroughly.
7. Pour 2-3 tablespoons of the egg and milk mixture into each slot.
8. Put the muffin pan immediately into the oven and bake for 10 minutes until risen and light brown.
9. When done, remove from oven to cool a little.
10. Remove the muffins from the pan and serve immediately while they are still warm.