This Eggy Bread Muffins with Bacon recipe is a pimped up version of French toast. When you include a muffin into the mix and add bacon you have a new level of enjoyment. Don’t believe me, then try it. Not only that but there are so many muffin flavours available, the choice of which one to have will take sometime. My favourite is Blueberry Muffins being egged and served with bacon. It creates the perfect breakfast, brunch, lunch, snack and basically everything else as well. When you are looking for that recipe to get the day going then this has to be a contender.
Eggy Bread Muffins with Bacon
An easy weekend breakfast idea which the whole family will enjoy. This reminds me of my childhood when we all waited for Sunday morning to have these.
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Servings: 4 people
Calories: 33kcal
Ingredients
- 8 rashers smoked back bacon
- 2 medium eggs free range whisked
- 2 tbsp semi skimmed milk
- 4 fresh muffins halved
- 1 tbsp oil
Instructions
- Grill the bacon for 5-7 minutes until golden
- Meanwhile, whisk the egg, milk and seasoning together, dip the muffins in the egg mixture
- Heat the oil in a large frying pan and fry the muffins for 1 minute on each side until golden
- Top the muffins with the bacon and serve with tomato ketchup
Nutrition
Calories: 33kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 4mg | Potassium: 12mg | Sugar: 0.4g