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These egg-muffins can be made ahead of time on your meal-prep day. They are the perfect grab-and-go breakfast when you need to get out the door. You can get creative with these - add veggies, spices and seasonings to suit your preferences. 

  • 12 slices of high quality streaky bacon
  • 12 large eggs
  • 4 spring onions (scallions),finely chopped
  • Smoked paprika
  • Chives, to serve
  1. Preheat a conventional oven to 175C/350F.
  2. Cut baking paper into 12 7cm x 7cm (3 inches x 3 inches) squares and line a muffin tray with them.
  3. Line the sides each muffin cup with a slice of bacon to create a ring. The bacon ring will hold the paper in place.
  4. Bake in the oven for 10 minutes or until crisp.
  5. Meanwhile, crack eggs into a large jug, add the onion and mix well.
  6. Remove the tray from the oven and pour the egg mixture evenly into the 12 bacon baskets. Don’t worry if it goes outside of the bacon ring just aim to evenly fill the muffin holes.
  7. Dust each egg-in with some paprika.
  8. Bake at 175C/350F for 25 minutes or until the tops are starting to brown and the egg is cooked through.
  9. Sprinkle with chives to garnish. Store in an airtight container for 3-4 days or freeze for later.
images by Rachel from Two Loves Studio

images by Rachel from Two Loves Studio