Bacon & Egg Breakfast Muffins
Make as many, or as few, as you need with this easy bacon and egg breakfast muffin recipe!
- 2 slices of bread, crusts removed
- 2 rashers of unsmoked streaky bacon
- 2 eggs
- Preheat oven to 190C.
- In a skillet over medium heat, fry the bacon for 3-4 minutes, or until just starting to change colour. Remove from heat and set aside.
- Using a rolling pin, flatten out each slice of bread.
- Spread each side of bread with a small amount of butter.
- Press each slice of bread into a muffin tin to create a cup shape.
- Wrap a rasher of bacon around the inside of the bread cup.
- Crack an egg into the bread and bacon cup, and season with salt and pepper.
- Bake in the hot oven for 10-15 minutes, or until the whites are firm and the yolk cooked to your preference.
Serving Size:per 2 muffins
Amount Per Serving: Calories: 292Total Fat: 20.3gSaturated Fat: 8.2gCholesterol: 337mgSodium: 1393mgCarbohydrates: 9.8gFiber: 0.4gSugar: 1.5gProtein: 17.6g
More Brunch Recipes
Bacon & Egg Breakfast Muffins Recipe
If there was one thing I learned growing up in a large family, with many nieces, nephews, cousins, aunts and uncles, it’s that breakfast for the masses can be a centre of chaos. Being a person drawn to organisation, and keeping things as sane and as rational as possible, this meant that when it came to preparing breakfasts, for more than just one, I made sure that they were as simple, and tasty, as possible. And that’s where my bacon and egg breakfast muffins came from.
Although not technically a muffin, these handy breakfast treats are a quick and easy breakfast solution for busy households. The recipe below is a generous serving for one person. It is easy to halve or multiply as needed for the size of your family.
I have many many variations on these breakfast muffins, but today I thought I would start off simple. However, because these are so simple, it means you can jazz them up however you fancy. You can use Gluten Free bread (as I do), turkey bacon, or even sprinkle with fresh herbs. Or, add a little cream, to make them a little bit luxurious.
Whilst we’re on the topic of breakfast, and breakfast muffins, let’s talk eggs. In all of my recipes, I use large organic eggs. The reason I use, and prefer, organic eggs is they tend to be a lot fresher and better quality than their free-range, or caged, counterparts. The easiest way to tell how fresh an egg is, is by how firm the egg whites are when cracked. The fresher the egg, the firmer the white, and organic eggs – no matter which supplier – tend to always have firm whites.
As eggs age, these white break down, so a runny white is an old egg.
The more you know!