Recipe of the Week - Breakfast


Egg and Bacon Muffins

Have trouble fitting for breakfast in the morning, or need a decent snack to feed the kids on the go? Then this is for you. It’s so easy to make a batch ahead of time, or even throw some in the oven when you’re making dinner. This recipe is pretty basic, so feel free to adapt to your taste. A vegetarian version can simply omit the bacon, but you may want to add a square of roasted pumpkin or sweet potato to the mix. Don’t make things hard for yourself – use what’s in your fridge. I intended to make these with spinach, but since I had some rocket in the fridge I didn’t want that to go to waste and it gave these a lovely peppery kick! The recipe below is for half a dozen, but to increase the serves, simply allow for one egg per muffin and go from there.


6 - rashers bacon, trimmed of excess fat

6 - free range eggs, lightly whisked

40 g - feta cheese

small handful of rocket or baby spinach

salt and pepper, to taste




  1. Preheat the oven to 180 degrees Celsius.

  2. Use a non-stick muffin tray and line the sides of 6 holes with bacon. I had to cut my rashers in half to neatly line them, but don’t worry about being too neat!

  3. Add the rocket or spinach to the eggs, and season with salt and pepper.

  4. Pour the egg mixture into the muffin tray, until it comes almost to the top of each bacon-lined hole.

  5. Dot the top of each with some crumbled feta and then bake in the oven for 10-12 minutes until golden and slightly puffed.

  6. Leave to cool then remove from the tin. Voila!

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