Meal Prep Breakfast Muffins
Make a batch of these delicious Bacon and Egg Breakfast Muffins ahead of time, then all you have to do is heat them up for those mornings in a hurry. Comfort food to get your day going!
Servings: 12
Ingredients
- 24 Bacon rashers
- 1 tbsp Sunflower oil
- 12 Eggs
- 75 g Baby spinach Shredded
- 250 g Tomatoes (about 4 large salad tomatoes) Finely chopped
- Sea salt and freshly ground black pepper
- 12 English Muffins
- 12 Cheese slices
Instructions
- Preheat the oven to 200°C/400F fan.
- 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.
To reheat:
- 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.
Notes
Eggs: 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.
Heating advice: 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.
To toast or not to toast? You don't NEED to toast the muffins, but I like to as it gives them more texture for microwaving. If you are planning to reheat the muffins in the oven I would advise NOT toasting as they will get more crispy then.
Nutrition
Calories: 281kcal | Carbohydrates: 28g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 511mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1164IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 2mg