The breakfast club: How to make egg and bacon muffins!


Simple egg and bacon muffin recipe for weekend foodies!

One of my all-time favourite things about the weekend is enjoying a leisurely and decadent breakfast! During the week porridge is my gruel of choice but come the weekend, eggs and bacon are top of the menu. What’s the betting that after pancake day they’ll be leftover eggs and maybe some streaky bacon in the fridge (because who can resist maple syrup and bacon pancake stacks?). This recipe for bacon and egg muffins is the perfect solution for using up those pancake day leftovers and is the quickest, most foolproof recipe around. These eggy ‘muffins’ are also a crowd pleaser if you have friends or family staying over or need a pick-me-up after a night on the town…


What you’ll need (12 muffins):
Muffin tin
16-24 rashers of streaky bacon
A dozen eggs
Salt & pepper

Spring onions
Feta or cheddar cheese

You can basically add whatever you like to this recipe – think of these muffins as bite size spanish omelettes because you can really go to town with the flavours and ingredients!

How to make:

1. Take your muffin tin and give it a quick grease with oil. Line each hole with 1-2 rashers of streaky bacon. Don’t worry if there are any gaps as the bacon will shrink and curl during cooking.

2. Place the tray under the grill until the bacon is cooked to your desired level of crispiness! Remove from the oven and leave to cool for a few minutes. Turn the oven off the grill and on to standard heating at approx. 200°C.

3. Beat your eggs in a measuring jug with a little milk and season with salt and pepper. Add any other ingredients you fancy such as diced peppers and onion and fill each muffin tin with the liquid.
Tip: Before adding to the mixture, gently fry the diced peppers and sliced onion until soft in a pan or alternatively place in a microwavable bowl with a few tablespoons of water, cover with cling film and heat until soft.

4. Bake the muffins in the oven for approx. 5 minutes then take out and crumble feta cheese or grated cheddar over the top. Return to the oven for another 5 minutes or until the muffins have come away from the sides of the tin.


We served our muffins with fried potatoes but hash browns would also do the trick! If bacon is not your thing then add smoked salmon to the egg mixture before baking for a posh option or opt for veggie and fill with peppers, potatoes and tomatoes.


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3 thoughts on “The breakfast club: How to make egg and bacon muffins!

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