Breakfast in a muffin! Bacon and Eggs and a muffin tin makes bacon and Egg Muffins. Who ever thought of this is a pure genus. This recipe makes a lovely easy breakfast to pack in a lunch-box, take on a picnic or have on the go. I normally allow two of these muffins per person as they are more filling than you think. Served with a lovely refreshing Honey of a Latte for a totally unique meal. If you would like to try our other breakfast and brunch recipes then we recommend Banana & Peanut Butter Muffins or Smoked Fish and Egg Muffins.
Bacon and Egg Muffins
A simple breakfast and brunch recipe that is ready on only 20 minutes. Give your family a different bacon and eggs!
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 1 person
Calories: 8kcal
Ingredients
- 2 slices bacon
- 2 large eggs
- 2 tbsp Mexican-style tomato salsa
- 1 pinch Salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Fry, broil, or microwave the bacon until about half done.
- Form into a ring and place in a well greased muffin pan so that it lines the side of the "muffin."
- Break an egg into the center and top with the optional salsa.
- Season with salt and pepper and bake in a preheated 350F (180C) oven for about 10 minutes, until the eggs are set.
Notes
A simple but damn good recipe that give a new meaning to bacon and eggs.
Nutrition
Sodium: 177mg | Sugar: 1g | Fiber: 0.5g | Potassium: 88mg | Calories: 8kcal | Monounsaturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Saturated Fat: 0.01g | Fat: 0.05g | Protein: 0.5g | Carbohydrates: 2g
