April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
5 mins
Cooking time:
20 mins
Serves:
4 people
Homemade Sausage, Bacon & Egg Muffin. Only the best quality ingredients and no drive-through necessary!
4 rashers Simon Howie Dry Cure Smoked Back Bacon
2 packs Simon Howie Premium Pork Sausages
4 cheese slices
4 eggs
2 tbsp milk
4 English muffins
1 tbsp veg oil
Salt and pepper to taste
1. First up: make the sausage patties. Remove the skins from the sausages and put the sausagemeat in a bowl. Season with salt and pepper and mix it all together with your hands. Shape the sausage meat into 8 equal sized patty shapes, making them wider than the muffins because they will shrink slightly when cooking.
2. Heat the oil in a large non-stick pan over a high heat. Add the patties and fry for 2-3 minutes. Turn the patties over, top 4 with a cheese slice and fry until cooked through.
3. At the same time, fry or grill the bacon until crispy and cooked through.
4. To make the omelette, whisk the eggs and milk in a small bowl and season with salt and pepper. If there is no remaining fat from cooking the patties, add a little oil or butter. Over a medium heat, add the egg mixture and swirl the pan so that the eggs evenly cover the bottom. Allow the eggs to cook through, remove and cut into quarters.
5. Slice the muffins in half and toast until golden brown. Lay out the four bottom slices of muffin and place the crispy bacon on top, followed by one of the plain patties and one with cheese on top, a quarter of the omelette folded and then lastly, the muffin on top.
6. Serve straight away and enjoy your homemade breakfast muffin!
Homemade Sausage, Bacon & Egg Muffin. Only the best quality ingredients and no drive-through necessary!
Prep time: 5 mins
Cooking time: 20 mins
Serves: 4
4 rashers Simon Howie Dry Cure Smoked Back Bacon
2 packs Simon Howie Premium Pork Sausages
4 cheese slices
4 eggs
2 tbsp milk
4 English muffins
1 tbsp veg oil
Salt and pepper to taste
1. First up: make the sausage patties. Remove the skins from the sausages and put the sausagemeat in a bowl. Season with salt and pepper and mix it all together with your hands. Shape the sausage meat into 8 equal sized patty shapes, making them wider than the muffins because they will shrink slightly when cooking.
2. Heat the oil in a large non-stick pan over a high heat. Add the patties and fry for 2-3 minutes. Turn the patties over, top 4 with a cheese slice and fry until cooked through.
3. At the same time, fry or grill the bacon until crispy and cooked through.
4. To make the omelette, whisk the eggs and milk in a small bowl and season with salt and pepper. If there is no remaining fat from cooking the patties, add a little oil or butter. Over a medium heat, add the egg mixture and swirl the pan so that the eggs evenly cover the bottom. Allow the eggs to cook through, remove and cut into quarters.
5. Slice the muffins in half and toast until golden brown. Lay out the four bottom slices of muffin and place the crispy bacon on top, followed by one of the plain patties and one with cheese on top, a quarter of the omelette folded and then lastly, the muffin on top.
6. Serve straight away and enjoy your homemade breakfast muffin!
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