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.
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.
Servings 4 people
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