Bacon and egg muffins

Serving size : 6


  • cooking spray
  • 6 eggs
  • 6 slices shortcut bacon
  • 6 English muffins, split
  • 2 tbsp butter
  • 6 slices processed cheddar cheese


Preheat oven to 180°C fan-forced. Cover a baking tray with baking paper and set aside. Spray a 6-cup (Texas) muffin pan with cooking spray and break 1 egg into each cup.

Lay the bacon on the baking tray and place both the eggs and bacon into the oven for 15 minutes or until the eggs are just set. Run a sharp knife around the edge of the eggs.

Place the muffins into the toaster to toast and melt the butter in the microwave for 30 seconds. Brush each muffin with butter as it gets removed from the toaster. Place a slice of processed cheese, a slice of bacon and an egg on each muffin and cover with a top.


  • You can cook these in a pan conventionally but it is actually faster in the oven.
  • Wrap these in baking paper and freeze and you can pop them into the microwave frozen for 2 minutes to have a great breakfast on the run.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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