Bacon and Egg Breakfast Muffins

Ingredients – serves 6

6 Rashes of Bacon – organic, preservative freeBacon and Egg Brekkie Muffins
6 Eggs – free range, organic
Fetta cheese – goat or sheep milk fetta
6 Tbsp finely chopped parsley
6 Slices of Fresh Tomato
Ghee or Butter to grease the muffin holes


Preheat oven to 200C
Grease muffin holes.
Line each hole with a rash of bacon, cutting off any extra to line the bottom.
Carefully crack an egg into each muffin holeBacon and Egg Brekkie Muffins 1
Crumble a small amount of fetta over the egg
Top with a slice of tomato
Season with pink salt and pepper if desired

Pop into the oven and bake for approx 15 mins or until the egg is set.

These will keep in the fridge, in an airtight container for a week and are delicious hot or cold.
They can also be made simply with the bacon and egg for an easier version.
If you want to crispy up the bacon a little more, after you have put the bacon in the muffin holes, pop the tray into the oven for five minutes before adding the egg, fetta and tomato. Proceed as per above.


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