Fresh bacon and egg muffins

Three bacon and egg muffins stacked on top of each other.
Who can resist everyone's favourite breakfast bacon and egg muffin made at home with premium fresh ingredients and family love?

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast
Cuisine American, British
Servings 4 people


  • Egg rings



  • Toast your English muffin halves until golden brown. Spread them with softened butter.
  • While the muffins toast, heat a pan over medium heat. Add a knob of butter and cook the bacon for 1-2 minutes per side until browned.
  • Oil your egg ring moulds, add a knob of butter to the pan and crack an egg in the ring making sure to break the yolk.
  • Pour 1/2 cup of water into the pan, cover it with a lid, and steam the eggs for 2 minutes until set.
  • To assemble your muffins, start by placing 4 bacon halves on the bottom half of the muffin, top with an egg, a slice of cheese and finish with the muffin top.
  • Wrap in foil and let it sit for 30s so the muffin steams a little and the cheese softens.
Keyword kid friendly
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