RECIPE – Healthy Bacon and Egg Muffins


  • 2 Slices of thick bacon
  • 2 eggs (medium)
  • 1 sliced salad tomato
  • 2 sliced chestnut mushrooms
  • 1tsp lazy chillies

Bacon and Egg Muffins 1

 How To

1. Pre heat the oven to 175 degrees (fan assisted).

2. Grill the bacon or dry fry in a pan for 5-7 minutes, then set to one side for later.

3. In a small frying pan using a dash of water, fry the mushrooms for 2-3 minutes until starting to soften. Add the chopped tomatoes and fry for a further 2 minutes.

Bacon and Egg Muffins 5

4. Crack the two eggs into a bowl and add the fried mushrooms, tomatoes and 1tsp lazy chillies, then whisk briskly for 30 seconds.

5. Next line a silicone muffin tray with the grilled bacon, to form a muffin case.

Bacon and Egg Muffins 4

6. Pour in the egg and vegetable mixture, depending on your muffin tray size you may have enough mixture left over for two non cased muffins.

Bacon and Egg Muffins 3

7. Place into the centre of the oven and bake for 12-15 minutes until the egg has risen and the muffins are firm to the touch.

8. Once cooked, remove from the oven and serve with kale on the side.

Bacon and Egg Muffins

This recipe makes for a great breakfast or brunch.

 Macro-Nutrient Breakdown (for 4 Bacon and Egg Cups)

275kcal Per Recipe 

Fat– 19g

Protein– 23g

Carbohydrate– 5g

Macro-Nurtient Breakdown (for 2 Bacon and Egg Cups)






Ingredient Breakdown

Ingredient Pro (g) Fat (g) Carb (g) Kcal
Bacon (2 rashers) 9 10 0 126
2 Eggs (medium) 12 9 2 126
Tomato (salad tomato) 1 0 3 15
Mushroom (2 sliced chestnut mushrooms) 1 0 0 8



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