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.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch, Snack
Cuisine American, British
Servings 6 muffins


  • 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


  • 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.
Keyword kid friendly
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Swap the muffins for toast and make the ultimate grilled breakfast sandwich.

1 Comment

  1. […] Cooking for a tribe? These breakfast muffins are for you! […]

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