Bacon & Egg Muffins

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Calories: 625.1kcal

Servings: People

Metric - Imperial

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.

Chef's Tips

Let the tomato relish reduce for the full hour rather than rushing it on higher heat — that slow reduction is what concentrates the flavour and gets it properly thick, not just cooked.

Partially cook the bacon and spinach before mixing into the eggs — this stops the baked egg base from turning watery, since raw bacon and spinach both release liquid as they cook.

Let the egg base cool for the full 10 minutes before slicing — it firms up further as it cools, making it much easier to cut into clean, even squares.

Storage & Reheating

These will keep in the fridge for up to 4 days, wrapped individually or in an airtight container. They also freeze well for up to 2 months — wrap tightly in foil or freezer-safe wrap before freezing. The tomato relish keeps separately in the fridge for up to 3 weeks in a sealed jar, or can be frozen for up to 3 months. To reheat, wrap in foil and warm in the oven at 180°C (350°F) for 10-12 minutes, or microwave for 1-2 minutes, until heated through. If reheating from frozen, thaw overnight in the fridge first.

Serving 1MuffinCalories 625.1kcalCarbohydrates 48.9gProtein 38gFat 31.7gSaturated Fat 11.1gPolyunsaturated Fat 5.04gMonounsaturated Fat 12.32gTrans Fat 0.2gCholesterol 387mgSodium 1503.4mgPotassium 994.4mgFiber 7.2gSugar 18.1gVitamin A 804.97IUVitamin C 17.37mgCalcium 366.3mgIron 5.2mg