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Bacon and egg breakfast muffins recipe



Introducing your family’s new favourite breakfast – these bacon and egg breakfast muffins are absolutely delicious, quick to make and healthy!

05m prep
25m cook
makes 8

7 Ingredients

* 2 short-cut bacon rashers, chopped

* 50g cup mushrooms, thinly sliced

* 1 cup finely chopped broccoli

* 20g baby spinach leaves, shredded

* 8 Coles Australian Free Range Eggs

* 1/4 cup (60ml) milk

* 1/2 cup (60g) grated light tasty cheddar

4 Method / Steps

Step 1

Preheat oven to 180°C. Grease 8 holes of a 1/3-cup (80ml) non-stick muffin pan.

Step 2

Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until lightly golden. Add the broccoli and cook, stirring, for 1 min or until just tender.

Step 3

Divide bacon mixture and spinach evenly among prepared holes. Whisk eggs, milk and cheddar in a jug. Season. Pour egg mixture over bacon mixture.

Step 4

Bake for 15-20 mins or until just set. Set aside to cool slightly before serving.

source – cooking365coza

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