Can you think of a better start to the day than a hot breakfast – ready in minutes and tastes so good? These delicious pre-prepared Bacon and Egg Breakfast Muffins are perfect for a quick breakfast that always hits the spot.
Can I make a confession? I’m not really a breakfast eater. Well. I do eat breakfast but I have to try reeeeeeally hard to find something that I actually want to eat in the morning.
These egg and bacon breakfast muffins so easy to make, meal prep a batch of them to wrap individually and freeze until the next time you need a hot breakfast on the go.
Why you’ll love this recipe
⭐️ Ultimate convenience food
⭐️ Comforting and delicious
⭐️ Perfect for on-the-run breakfasts
About Egg and Bacon Breakfast Muffins
You know I love an egg recipe. My Breakfast Burritos were a big hit on Instagram and I make my Crustless Quiche all the time.
These muffins include 16g of protein in each one, which should help to keep you full until lunchtime.
You could increase the nutrition further by adding in even more vegetables and/or using wholemeal muffins.
What you’ll need
- Oil – Sunflower
- Eggs – I use free range
- Baby spinach – This does need to be fresh, as frozen won’t slice or cook in time
- Tomatoes – I use large salad tomatoes, cherry tomatoes chopped would also work
- English muffins – Bagels would also work
- Cheese slices – I like Lerdammer but whatever you prefer
- Bacon – I used streaky but any would be fine, or leave out to make vegetarian
How to make it
- Put the bacon in the oven to cook and prepare the egg muffins and bake (as per the recipe below). Toast the muffins.
2. Make up the sandwiches with the bacon, cheese, cooked eggs and muffins. Wrap well and label.
Hint: Be sure to cook the eggs until JUST set. They will cook more when you reheat them so you don’t want them to be overcooked.
- Bacon: Use any bacon you like or leave out entirely, OR use a veggie alternative.
- Sausages: You could add sausages or sausage patties instead, or square sausage if you’re in Scotland.
How to freeze
Wrap very well (in a double layer of wrap), label and freeze for up to 1 month.
Annoyingly, I still find that wrapping in cling film is the best option here.
I’d very much prefer to find an environmentally-friendly solution (any ideas gratefully received), but that is the only option I have at the moment that seals them so tightly that they don’t get ‘freezer burn’ and degrade.
I have tested in baking paper and it just doesn’t quite seal them in the same way.
How to defrost
Thaw in the fridge overnight and then microwave for approximately 2 minutes until hot through.
Thaw in the fridge overnight and then bake in the oven at 200C for about 10-15 minutes, wrapped in tin foil.
Microwave from frozen by cooking on DEFROST for 1-2 minutes, flipping over and cooking for a further 1-2 minutes on DEFROST or until HOT through.
Oven cook from frozen by baking in the oven at 200C for about 30 minutes, wrapped in tin foil (I am least keen on this method as I find they dry out a little as they are in the oven for so long but sometimes needs must).
Sure. Just leave the bacon out entirely, OR use a veggie alternative.
You could add Sriracha (hot sauce), avocado or trusty old Ketchup or brown sauce.
Top tips for making Meal Prep Breakfast Muffins
For microwaving: Remove the plastic wrap, wrap in a piece of kitchen paper and place on a plate that’s suitable for a microwave (the kitchen paper helps to keep them soft).
For oven: Remove the plastic wrap, wrap in tin foil and place on a baking sheet.
Be sure they are hot all the way through before serving. Always stick to government advice for reheating food.
The egg muffins will sink a little after they come out of the oven. Don’t worry, they’ll still be delicious.
Be sure to cook the eggs until JUST set. They will cook more when you reheat them so you don’t want them to be overcooked.
I use a fork to split the muffins so you get nice crunchy bits as they toast. Toasting is optional and you could use wholemeal muffins if you prefer.
Let me know how you got on and what you thought of this recipe. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Meal Prep Breakfast Muffins
- 1 tbsp Oil
- 12 Medium eggs
- 75 g Baby spinach Shredded
- 250 g Tomatoes (about 4 large salad tomatoes) Finely chopped
- Salt and pepper
- 12 English Muffins
- 12 Cheese slices
- 24 Bacon rashers
- Preheat the oven to 200C.
- Put the bacon on a grill pan (the type with a rack to let the fat drain) and put it in the oven. Set a timer for 25 minutes.
- Brush a muffin tin with the oil, coating each muffin space well.
- Beat the eggs in a large bowl and add the spinach, tomatoes and salt and pepper. Spoon into the muffin tin.
- Bake for 20 minutes or until just cooked through.
- While they are in the oven, split the muffins (I use a fork to do this so you get nice crunchy bits as they toast) and toast either using your toaster or on another tray in the oven if you have space. (This step is optional – see notes).
- When the eggs and bacon are both cooked remove from the oven and allow to cool a little (the eggs will sink, don't worry!)
- Make up your muffins by filling them with a slice of cheese, the baked egg and 2 bacon rashers.
- Wrap up tightly, label and store in the fridge or freezer.
- For microwaving: Remove the plastic wrap, wrap in a piece of kitchen paper and place on a plate that’s suitable for a microwave (the kitchen paper helps to keep them soft).
- For oven: Remove the plastic wrap, wrap in tin foil and place on a baking sheet. Be sure they are hot all the way through before serving.