Need a breakfast snack that kids can eat on the run? Or perhaps just a handy lunch box snack? Try these cheesy bacon and egg brekkie muffins on for size!
Muffins by name and shape only, this cheesy bacon and egg brekkie muffins contain no flour, they’re practically moonlighting as quiche egg cups. And they’re so yum, kids gobble them up in no time.
Muffin tin at the ready? Let’s crack on!
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Ingredients
- 6 eggs
- 125g streaky bacon
- 1 cup of grated cheese
- Salt and black pepper
- ½ teaspoon Italian seasoning or chilli flakes (optional)
- Optional: a little extra grated cheese and bacon to top muffins
Method
1. Preheat the oven to 200°. Grease a muffin tin or mould with oil and set it aside.
2. Crisp up your bacon! Cook your bacon so it’s just starting to crisp up. An awesome way to do this is in your air fryer for 7 to 8 minutes at 180° and you’re good to go! Crumble or dice it up a bit when it has cooled a little. Set a little aside to dress on top.
3. In a mixing bowl, whisk the eggs together with the Italian seasoning and a pinch of salt and pepper.
4. Stir in the cooked bacon (now in pieces) and cheese.
5. If using a silicone tray, put it on a baking sheet for support. Fill each muffin cavity to around ¾ full. You will get somewhere between 6 to 8 muffins, depending on your egg and tin size. Top with a sprinkle of extra bacon and cheese.
6. Cook for 12 to 15 minutes. Allow to cool slightly and devour. Or alternatively, eat them cold – not just for brekkie, these cheesy bacon and egg muffins are fab for lunch boxes too!
What say you? Going to give these muffins a try? If you’re wanting to amp them up a little, they’d be delicious with baby spinach and sundried tomato strips folded in too. Deeeeeelicious.
