Bacon and egg breakfast muffins recipe

Introducing your familys new favourite breakfast - these bacon and egg breakfast muffins are absolutely delicious, quick to make and healthy!

The ingredient of Bacon and egg breakfast muffins recipe

1. 2 short-cut bacon rashers, chopped
2. 50g cup mushrooms, thinly sliced
3. 1 cup finely chopped broccoli
4. 20g baby spinach leaves, shredded
5. 8 Coles Australian Free Range Eggs
6. 1/4 cup (60ml) milk
7. 1/2 cup (60g) grated light tastyu00a0cheddar

The instruction how to make Bacon and egg breakfast muffins recipe

1. Preheat oven to 180u00b0C. Grease 8u00a0holes of a 1/3-cup (80ml) non-stick muffin pan.
2. Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the broccoli and cook, stirring, for 1 min or until just tender.
3. Divide bacon mixture and spinach evenly among prepared holes. Whisk eggs, milk and cheddar in au00a0jug. Season. Pour egg mixture over bacon mixture.
4. Bake for 15-20 mins or until just set. Set aside to cool slightly before serving.

Nutritions of Bacon and egg breakfast muffins recipe

calories: 111.135 calories
calories: 7 grams fat
calories: 3 grams saturated fat
calories: 1 grams carbohydrates
calories: 1 grams sugar
calories:
calories: 11 grams protein
calories:
calories: 262 milligrams sodium
calories: https://schema.org
calories: NutritionInformation