Name: Bacon and egg muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 5 eggs; 6 slices of streaky bacon (smoked); ½ cup Grated cheese (optional); Handful of cherry tomatoes, halved

Bacon and egg muffins

3 Oct 2020

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

At the weekend an English breakfast can be very comforting for brunch, but it takes a lot of effort and many pans to make it properly. Egg muffins can be just as satisfying and require much less work and washing up. These bacon and egg muffins only need a muffin tin and a small bowl for whisking the eggs. Instead of tomatoes, you van add other veggies such as grilled pepper, green peas, herbs, spinach etc. Serve them warm with toast & salad or let them cool and take them to a picnic/trip.

Ingredients

5 eggs
6 slices of streaky bacon (smoked)
½ cup Grated cheese (optional)
Handful of cherry tomatoes, halved

Instructions

Preheat the oven to 200°C.
Lightly grease a muffin tin or put 6 silicon muffin cases on a baking tray.
Line each hole with a slice of bacon, then put a couple of tomatoes in the middle.
Bake in the oven for 5 minutes.
Meanwhile lightly whisk the eggs. Add most of the grated cheese, if used.
Take the tin out of the oven and divide the egg mixture between the cups.
Scatter some cheese on top, season with pepper and put one tomato piece on top of each.
Turn down the oven temperature to 180C and bake the muffins for 20-25 minutes until golden. (You can brown the top with a blow torch or under the grill, if preferred.)
Serve immediately or let them cool.