Bacon & Egg Muffins Meal Prep. Perfect For Any Moment.
These breakfast bacon & egg muffins are so easy to make; they take no time to assemble and taste amazing. This recipe also included a tangy, sweet, and acidic tomato relish that’s awesome for this recipe and so many others. Although this recipe is designed for meal prep, it can easily be eaten as a breakfast, snack, or dinner.
Bacon & Egg Muffins
Ingredients
Bacon & Egg Muffins
- 6 - English Muffins, Halved, or Bread of Choice
- 12 - Free Range Eggs
- ¼ Cup (60ml) - Thickened Cream or Full-Fat Milk
- 10 - Rashers of Bacon, Sliced
- 100g (3.5oz) - Baby Spinach, Washed
- 6 - Slices of American Cheddar or Cheese of Choice
- Unsalted Butter to Spread
- Seasoning To Taste
Tomato Relish
- 2 Cans (800g-1.7lbs) - Diced or Crushed Tomatoes
- ½ Cup (90g) - Brown Sugar (Can Be Reduced)
- ¼ Cup (60ml) - Red Wine Vinegar (Substitute For White Vinegar)
- 1 Tbsp (20ml) - Balsamic Vinegar
- Seasoning To Taste
Method
Tomato Relish
- Place all of the tomato relish ingredients into a saucepan. Place over high heat, mix to combine, and bring to a boil. Reduce the heat to low and cook for 1 hour or until thick. Remove and let cool.
Bacon & Egg Muffins
- Preheat oven to 170°c - 340°f. Grease a large baking dish with spray oil or butter.
- Place a pan over medium-high heat. Add in the bacon and fry for 2 minutes. Add in the spinach and fry for 1 minute or until wilted. Season to taste, remove, and let cool.
- In a bowl, add in the eggs, cream, bacon, and spinach mix and season to taste. Whisk to combine.
- Pour the mixture into the greased baking dish and bake for 12 to 15 minutes or until lightly firm and fluffy. Remove and let cool for 10 minutes. Slice into 6 even-sized pieces.
- Toast the English muffins under the grill/broiler for 2-3 minutes or until lightly toasted. Remove and spread with butter.
- Place the egg, cheese, and relish into the toasted muffins, and place into the oven under the grill/broiler for 2-3 minutes or until the cheese has melted, and remove.
- Wrap the muffins, eat them straight away or store them. DIg in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Bacon & Egg Muffins Storage Instructions
To store, wrap the muffins in food paper and place them in the fridge for up to 2 days. As for storing them in the freezer, place them in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Bacon & Egg Muffins Reheating Instructions
To reheat, place the muffins in the oven under the grill/broiler at 180.c – 350.f for 10 minutes, flipping halfway or until hot. Alternatively, they can be placed in a sandwich press or microwave. Please note reheating in a microwave should be the last option as they will become soggy.
Tomato Relish Notes
The tomato relish recipe makes more than needed for the muffins and can be used in lots of other dishes or anything you like tomatoes with. If freezing, I recommend not freezing it in a glass jar as the water content will expand and crack or smash the jar. It’s best to freeze in an airtight container that’s not glass.
To store, place in the fridge for up to 3 weeks and in the freezer for up to 4 months. For freezing, please read the above note.
Watch How To Make The Recipe
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Hi just wondering how come the macros are different here than to the video?
Hi Dianne, I’m I’m the process of updating the nutrition values on some of the recipes on the site. I will have this corrected asap.