Breakfast Muffins

Serves: 3 | Difficulty: Easy
Prep Time: 10 mins | Cook Time: 15-18 mins |Total Time: 25-28 mins.


  • 8-10 Rashers of Bacon. *The thin rashers work best.
  • 5 Eggs. (Depending on size, if large make it 3-4)
  • Handful of Mushrooms.
  • Salt and Pepper
  • Small amount of grated Cheese for the top of each muffin.
  • *Optional* Sausage. Cherry Tomatoes.


  1. Get a muffin tray and spray the holes with cooking spray such as Fry Light.
  2. Line 6 holes with Bacon. (If using big rashers rather than thing straight line ones. remove the round and line the bottom of the tin and use the other part to line the left over space.)
  3. In a separate bowl, beat the eggs then season with salt and pepper to taste.
  4. Pour the egg mixture into the tins, leave space though, for when you add the other ingredients the level will rise.
  5. Dice your mushrooms, tomatoes, sausage or other fillings. Sprinkle into each hole and then top with a sprinkling of cheese.
  6. Put in the oven and bake at 170 degrees for about 15 minutes. The egg should be firm but fluffy when they’re fully cooked.


Some people like to put bun cases into the tray and make them using that, but I don’t like faffing and peeling the paper or foil off. Make sure you grease your tin or they will stick.

I have also made these by greasing the tins, beating the eggs, adding all the ingredients including the bacon, which would need to be diced. When its all mixed together pour into the tins. You will no doubt have lumps left in the bowl to put into the tins once you’ve poured it all in. Then sprinkle the cheese on top and bake in the same way. The bacon cases go lovely and crisp and taste amazing but the healthier option is to do it without and just put a little in each muffin. Ham also works if you haven’t got bacon.

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