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Meal Prep Breakfast Muffins Recipe

Name: Meal Prep Breakfast Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: 1 tbsp Oil; 12 Medium eggs; 75 g Baby spinach (Shredded); 250 g Tomatoes (about 4 large salad tomatoes) (Finely chopped); Salt and pepper; 12 English Muffins; 12 Cheese slices; 24 Bacon rashers

Taming Twins

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!

Ingredients

1 tbsp Oil

12 Medium eggs

75 g Baby spinach (Shredded)

250 g Tomatoes (about 4 large salad tomatoes) (Finely chopped)

Salt and pepper

12 English Muffins

12 Cheese slices

24 Bacon rashers

Method

Preheat the oven to 200C.

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.

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.

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