The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.
And, we're delighted that they're sharing their delicious recipe for Breakfast Yorkies. Perfect for kids and big kids!
Makes 12
Ingredients:
24 Provenance Village Butcher Kids Sausages
Drizzle of Olive Oil
150g Plain Flour
150ml The Estate Dairy Milk
3 Fenton Farm Eggs
1tsp Wholegrain Mustard (optional)
2 sprigs of Thyme
12 Cherry Tomatoes 

Method:
Pre-heat over to 200 degrees C.
Place two sausages in each hole of a 12 hole muffin tin and drizzle with olive oil.
Bake in the oven for 15 mins until starting to brown.
Meanwhile, make your batter by whisking together the flour, eggs, milk and mustard (if using).
Cut cherry tomatoes in half.
Remove muffin tray from the oven and fill each hole with the batter quickly - put two tomato halves on each and place back in the oven for another 15 minutes until they are puffed up and golden.
Leave to cool on a wire rack and scatter with fresh thyme before eating.