Preheat the oven to 200°C (180°C fan).

Dice the pepper and grate the courgette. Crack the eggs into a large mixing bowl, add a dash of milk and the prepared vegetables, then whisk everything together until well combined.

Line a large, rimmed baking tray with baking paper and lightly grease with olive oil or butter. Pour in the egg mixture, spreading it evenly across the tray. Bake for approximately 10 minutes, or until the eggs are set.

Meanwhile, use a sharp knife to remove the skins from the sausages. Using clean hands, roll each sausage into a ball.

Place the sausage balls onto an air fryer liner or sheet of baking paper, leaving a little space between each one. Cover with another sheet of baking paper and press down firmly to flatten them into patties. Carefully peel away the top sheet. Don’t worry if they’re not perfectly round – you can use your hands to tidy up the edges.

Air fry the sausage patties at 200°C for approximately 12 minutes, or oven bake for around 15 minutes, until golden and cooked all the way through.

Once the sheet omelette is cooked, remove it from the oven and allow it to cool slightly. Slice it into 12 equal squares by cutting it lengthways into 3 strips, then cutting each strip into 4 pieces.

Once the sausage patties are cooked, assemble the muffins. Slice each English muffin in half and toast them for a couple of minutes. Layer each bottom half with a square of omelette, followed by a sausage patty and a slice of smoked cheese.

Place the muffin tops on, then allow everything to cool completely before wrapping each muffin individually in baking paper. Transfer to a freezer-safe container or bag and freeze for up to 3 months.