Aisling Larkin’s Batchelors Baked Bean and Sausage Muffins



  • 6  medium eggs
  • 1 tin Batchelors No Added Sugar Baked Beans
  • 6 skinless sausages
  • 1 1/2  tbsp Worcestershire sauce
  • 75g grated cheddar and mozzarella mix
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • Serving: Tomato relish, Sweet potato fries and a side salad


  1. Preheat the oven to 180℃. Brush your tin with a little oil. Dab out any excess with some paper towel.
  2. Slice the sausages into about 6 or 8 pieces and gently brown on the pan for 3 minutes.
  3. Crack the eggs into a large bowl. Whisk. Open the tin of Batchelors no added sugar baked beans. Stir the beans into the eggs.
  4. Add in the sausages. Stir in the cheese and season. Sprinkle with a little cheese.
  5. Bake in the oven for 20-25minutes until they have risen up and are golden brown.
  6. Allow to cool in the tin for 5 minutes then run a knife around the edge to loosen. Pop out and cool on a wire tray.
  7. Serve warm with a little tomato relish & sweet potato fries, or cold in a lunchbox
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