This is an easy portable breakfast or lunch which can be done the night before. Take a few gluten-free sausages, squeeze them from their skins into ramekins (or muffin tins if you prefer) and line the bottom and sides with sausage meat. Then crack an egg into each ramekin, add salt, pepper and possibly some herbs. Pop in the oven at 175 degrees for c 25 minutes, until the eggs are cooked the way you like them. Ready to eat straight away or store in the fridge until the next morning. By the way, the sausage and eggs easily come out of the ramekins, so you don't have to take your crockery with you if you are having lunch on the go.
A pack of six sausages at 400g will make six sausage and egg creations.
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