Bacon and cheese egg breakfast muffins

Two English muffin sandwiches stacked on a plate.

These muffins are the perfect breakfast on the go hack for those mornings where a sit down meal is just not an option. Make them ahead and freeze them or keep a few in the fridge for the next morning.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Brunch, Snack

Cuisine American, British

Servings muffins

Ingredients

8 slices Farmland Thin Sliced Streaky Bacon
6 free range eggs
6 English muffins
6 slices cheddar cheese
½ cup plain Greek yoghurt crème fraîche or mascarpone work fine too
salt & pepper

Instructions

Preheat oven to 180°C.
Place the bacon slices on a lined oven tray close to the grill and cook for approximately 15 minutes. Once cooked, half 6 slices, set aside and snack on the other 2.
While the bacon is cooking, whisk eggs, yoghurt, salt and pepper until light and fluffy. Bake for 10 minutes on a lower level.
Once the eggs are cooked, cut them into 6 pieces. Line up your English muffins and layer with cheese, bacon slices, and egg.
You can serve them straight away or you can make them in advance, wrap them in tin foil and freeze.
To reheat, simply remove the tin foil, leave to defrost and pop them in the microwave or a sandwich press.