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.
Serves88
Cook time25 mins25 minutes
Prep time5 mins5 minutes, + cooling time
+ cooling time
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
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.
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.
