Bacon & Egg Muffins
Baked bacon and spinach eggs, layered into toasted English muffins with melted cheddar and a slow-reduced tomato relish. A proper grab-and-go breakfast that actually holds up all week.
Partially cook the bacon and spinach before mixing them into the eggs, both release liquid as they cook, and skipping this step leaves the baked egg base watery. Let it cool the full 10 minutes before slicing too, it firms up further as it cools, making it much easier to cut into clean squares.
Keeps in the fridge for 4 days or the freezer for 2 months. The tomato relish keeps separately for up to 3 weeks in the fridge, or 3 months frozen.
Bacon & Egg Muffins
EGGS · BREAKFAST · MEDIUM
A breakfast sandwich built for the whole week
Baking the egg base as one slab rather than individual muffin cups gives you clean, even squares every time, no awkward domed tops or overcooked edges to deal with.
The slow-reduced tomato relish is what elevates this past a basic bacon and egg muffin, sweet, tangy, and concentrated from a proper long simmer rather than a quick sauce from a jar.
These freeze brilliantly too, so it's genuinely worth making a double batch and having breakfast sorted for weeks, not just days.
Bacon & Egg Muffins
Ingredients
Bacon & Egg Muffins
- 6 English Muffins Halved
- 12 Free Range Eggs
- 60 ml Full-Fat Milk
- 10 rashers Bacon Sliced
- 100 g Baby Spinach Washed
- 6 slices American Cheddar or Regular Cheddar
- Unsalted Butter To Spread
- Salt & Pepper To Taste
Tomato Relish
- 800 g Diced or Crushed Tomatoes
- 55 g Brown Sugar
- 60 ml Red Wine Vinegar
- 15 ml Balsamic Vinegar
- Salt & Pepper
Method
- Preheat the oven to 170°C (340°F). Grease a large baking dish with spray oil or butter.
- Place a pan over medium-high heat. Add the bacon and fry for 2 minutes. Add the spinach and fry for 1 minute, or until wilted. Season to taste, remove, and let cool.
- In a bowl, add 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 12-15 minutes, or until lightly firm and fluffy. Remove and let cool for 10 minutes, then 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 under the grill/broiler for 2-3 minutes, or until the cheese has melted. Remove.
- Wrap the muffins, eat them straight away, or store. Dig in.
Why partially cook the bacon and spinach before mixing them into the eggs?⌄
Both release liquid as they cook. Pre-cooking them briefly first stops that liquid from making the baked egg base watery.
Can I make the tomato relish ahead of time?⌄
Definitely, it's a great one to make ahead. It keeps in a sealed jar in the fridge for up to 3 weeks, or in the freezer for up to 3 months.
Can these be frozen?⌄
Yes, wrap them tightly in foil or freezer-safe wrap and they'll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Can I swap the bacon for something else?⌄
Sure, ham or cooked breakfast sausage both work well in place of the bacon. Just make sure whatever you use is fully cooked before mixing it into the eggs.
