Bacon and egg breakfast muffins

Why you need to try these bacon and egg muffins for breakfast

These breakfast egg muffins are the perfect choice for brekkie on the go, as a delicious morning snack, served for brunch, or as a hearty lunchbox recipe idea for school and work. Loaded with plenty of goodness like bacon, mushrooms, broccoli and cheese and made from an egg base, our frittata muffins are prepared in 5 minutes and cooked in 25 so they’re a great choice when you’re looking for something quick but satisfying. 

A breakfast muffin is also an easy recipe to introduce kids into the culinary world. Your children can help cut the veggies, grate the cheese and whisk the eggs, while the grown-ups can handle the frying pan and oven. Preparing a meal together is a great activity to help your little ones learn about the importance of fresh ingredients and cooking from scratch. 

Cooking with kids means food that's fun to make – and fun to eat! If you have little ones keen to lend a hand in the kitchen, try these easy kids cooking recipes, including sweet treats, simple meals, colourful desserts and more.

The key equipment and ingredients you need to make breakfast muffins

To prepare this breakfast muffin recipe at home, we recommend using a non-stick muffin pan with a 1/3-cup capacity for perfectly sized egg bites. You will also need kitchen essentials such as a frying pan, whisk, jug and wooden spoon. 

For these egg and bacon muffins, we’ve used sliced mushrooms, broccoli, baby spinach leaves, milk and tasty cheddar cheese. When making the mixture, cook the bacon, mushrooms and broccoli until tender and make sure any moisture has evaporated to avoid a soggy base. Feel free to make swaps and additions to put a personal touch on these breakfast bacon and egg muffins. Frozen peas, fresh corn, shredded zucchini or sundried tomatoes all work well

Serving and storing tips for savoury breakfast muffins

While these bacon and egg breakfast muffins will go down a treat eaten on their own, you can elevate your dining experience to make it a little more special. Pair them alongside smoked salmon, soft-boiled eggs, fresh fruit and avocado for a brunch plate. Or serve them with a beetroot dip, deli meats, olives and crackers for a nibbles platter.

Egg muffins for kids can be packed in a school lunch box or a thermos food jar to keep them warm. Add choc oat cookies, fruit skewers or cinnamon apple chips for a tasty school lunch. If you’re cooking this breakfast muffins recipe in a large batch, store them in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months.