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Egg and Bacon Breakfast Muffin

Try these tasty muffins for breakfast during a cold winter's day. Bliss!

Makes: 6 Prep Time: 10 minutes Cook Time: 25-30 minutes Calories per muffin: 100 calories Steps: 2 and above


Spray oil

4 rashers lean back bacon, diced (all visible fat removed)

4 spring onions, finely chopped

1 small red pepper, deseeded and diced

A handful of baby spinach leaves, chopped

4 medium free-range eggs

100ml skimmed milk

A small bunch of chives, snipped

80g low-fat cottage cheese

Salt and freshly ground black pepper.


Preheat the oven to 190°C, gas mark 5.Lightly spray a frying pan with oil and set over a medium heat. Add the bacon, spring onions and red pepper and cook for 4–5 minutes until they start to soften. Stir in the spinach and remove the pan from the heat.Lightly brush 6 non-stick muffin pans with oil and divide the vegetable mixture between them.Beat the eggs and milk together in a jug. Stir in the chives and cottage cheese, and season with salt and pepper. Pour over the vegetables in the muffin pans.Bake in the preheated oven for 20–¬25 minutes until set, golden brown and firm to the touch.Eat warm or leave to cool and store in an airtight container in the fridge to eat later or the following day.

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