These Egg and Bacon Muffins are so quick and easy and best of all you can make them at the start of the week and you have a healthy and delicious breakfast-on-the-go (or snack) for the rest of the week. They are high in protein and good fats and the smokiness in the bacon makes these bad boys so more-ish!
Egg And Bacon Muffins
200g smoked bacon, diced
½ cup grated parmesan
2 tbsp fresh chives, chopped
9 cherry tomatoes
Grate parmesan into a bowl. Add the bacon, the fresh chives and the eggs.
Using a fork gently break the egg yolks and stir slightly (but do not over mix).
Pour the mixture into a silicone muffin tray evenly making sure you leave enough room for them to rise while baking.
Cut the cherry tomatoes in half and place two halves on the top of each muffin.
The muffins will rise a lot while baking but then they will collapse after they have cooled.
Place in a cold oven and set it to 180°C and bake for 30-35 mins until slightly golden on the top.
Remove from the oven and allow to cool.
SUBS: You can substitute the smoked diced bacon for unsmoked bacon bits if they’re not available but you will lose that awesome smokey flavour.
You can also sub the parmesan with cheddar or pecorino.