Bacon and egg breakfast muffins

For a brekkie on-the-go, whip up a batch of these delicious bacon and egg muffins. They’re guaranteed to be a hit with the kids.

8

5m

Note: + cooling time

25m

Ingredients

  • 2 short-cut bacon rashers, chopped
  • 50g cup mushrooms, thinly sliced
  • 1 cup finely chopped broccoli
  • 20g baby spinach leaves, shredded
  • 8 Coles Australian Free Range Eggs
  • 1/4 cup (60ml) milk
  • 1/2 cup (60g) grated light tasty cheddar

Method

STEP 1 

Preheat oven to 180°C. Grease 8 holes of a 1/3-cup (80ml) non-stick muffin pan.

STEP 2 

Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the broccoli and cook, stirring, for 1 min or until just tender. 

STEP 3 

Divide bacon mixture and spinach evenly among prepared holes. Whisk eggs, milk and cheddar in a jug. Season. Pour egg mixture over bacon mixture.

STEP 4 

Bake for 15-20 mins or until just set. Set aside to cool slightly before serving.

Dietary information

Nut-free
Soy-free
Peanut-free
Sesame-free
Gluten-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.