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Bacon and egg muffins

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 and salad or let them cool and take them to a picnic/trip.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 200°C.
  2. Lightly grease a muffin tin or put 6 silicon muffin cases on a baking tray.
  3. Line each hole with a slice of bacon, then put a couple of tomatoes in the middle.
  4. Bake in the oven for 5 minutes.
  5. Meanwhile lightly whisk the eggs. Add most of the grated cheese, if used.
  6. Take the tin out of the oven and divide the egg mixture between the cups.
  7. Scatter some cheese on top, season with pepper and put one tomato piece on top of each.
  8. 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.)
  9. Serve immediately or let them cool.