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.
Calories 557kcalCarbohydrates 27.8gProtein 36.5gFat 32.9gSaturated Fat 12.5gPolyunsaturated Fat 4gMonounsaturated Fat 10gTrans Fat 0.1gCholesterol 392mgSodium 1450mgPotassium 734mgFiber 2.4gSugar 3.3gVitamin A 2709IUVitamin C 17mgCalcium 365mgIron 4mg