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Bacon and egg breakfast muffins

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  • Nut free
  • Soy free
  • Sesame free
  • Peanut free
  • Gluten free
  • No added sugar
  • Wheat free

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.

  • Serves8
  • Cook time25 minutes
  • Prep time5 minutes, + cooling time
Three bacon and egg breakfast muffins on baking paper with a jar of salsa served beside


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease 8 holes of a 1/3-cup (80ml) non-stick muffin pan.
  2. 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.
  3. 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.
  4. Step 4

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

Nutrition Information

Per Serve

Energy: 465kJ/111 Cals (5%)

Protein: 11g (22%)

Fat: 7g (10%)

Sat fat: 3g (13%)

Carb: 1g (0%)

Sugar: 1g (1%)

Fibre: 1g (3%)

Sodium: 262mg (13%)