Random Recipes
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