Bacon and Egg Breakfast Muffins (Freezer Meal Prep)
These bacon and egg breakfast muffins are quick and easy to make, freeze really well and are perfect for preparing for busy times of year or for easy hand held meals for new mums!
Whisk together the eggs, milk and salt & pepper. Pour into an oven proof dish, around 30cm x 20cm in size and bake for 12 minutes or until the eggs have set. Allow to cool before slicing into 8 pieces.
Place rashers of bacon on a baking tray lined with a silicone liner or baking paper and bake for 10-12 minutes until cooked to your liking. Allow to cool and slice the rashers in half.
Turn up the oven to 200°C/392°F on the grill setting. Cut the muffins in half and place on a baking tray and grill for 10 minutes until golden brown. You may also use the toaster for this step. Remove from the oven and allow to cool before assembling the muffins.
To assemble the muffins
Spread mayonnaise on the bottom half of the muffins then add a slice of egg, a slice of cheese, bacon and finish with the top half of the muffin.
Wrap in tinfoil and freeze for up to 3 months.
To re heat the muffins
Take the muffin out of the freezer, leave it wrapped in tinfoil and put it in the oven at 200°C or in the sandwich press until heated through - around 30 minutes
Unwrap the muffin and microwave it until it is heated through - around 5 minutes
Remove the muffins from the freezer the night before and allow to thaw in the fridge, then heat in the sandwich press or oven at 200°C for 10 minutes or until heated through.
Nutrition Facts
Bacon and Egg Breakfast Muffins (Freezer Meal Prep)
Amount per Serving
Calories
343.31
% Daily Value*
Fat
17.15
g
26
%
Saturated Fat
7.84
g
49
%
Cholesterol
190.63
mg
64
%
Sodium
646.67
mg
28
%
Potassium
200.76
mg
6
%
Carbohydrates
27.46
g
9
%
Fiber
1.54
g
6
%
Sugar
0.51
g
1
%
Protein
18.59
g
37
%
Vitamin A
484
IU
10
%
Calcium
270.2
mg
27
%
Iron
1.47
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.