Breakfast on the go: Bacon & Egg Muffins

No time for Breakfast… ? No worries!!

My first full week of Maternity leave has been full of meal prepping for our bub’s arrival. I have been set on a mission of preparing things for breakfast, lunches, dinners and plenty of snacks (including lactation cookies) and ensuring the freezer is full of raw meat and the pantry stocked with all of the basics.

As a new-mum-to-be the advice has been coming in thick and fast but the one consistent message is to prepare as much food as possible and freeze it before bub is born. So far I have made a batch of savoury mince for lunches, bolognese sauce and chicken curry for dinners, brownies and choc-hazlenut slice and I still have a batch of pumpkin muffins and a few batches of lactation cookies to go. Anything else I make past this point is just a bonus in my opinion!

Now on to these bacon and egg muffins I’ve made this week… One common complaint I hear from people who want to eat more healthily/get fit is that they are time poor and don’t have time in the mornings to make and eat a wholesome breakfast. One big game changer for me a few years ago was switching to a “cooked breakfast” every morning. That meant getting rid of the breads and oats and cooking up bacon, eggs and avocado every day. Now I know as soon as bub comes I’m probably dreaming to think I’ll still have time or energy to cook up my cafe-style breakfasts. So these muffins are the answer to both being time poor and wanting a cooked breakfast everyday. You can make ahead on the weekend and then just grab two out of the freezer the night before and re-heat in the morning and off you go!

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I’ve carefully balanced the recipe and purposely included the coconut milk for a creamy texture but also to ensure a decent serve of protein and good fats in each bite.

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You could also make this into a frittata style rather than individual muffins, up to you!

Bacon & Egg Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

  • 7 eggs
  • 1/2 cup Ayam Cocount Milk
  • 3 x Rashers of Bacon
  • 4 x Button Mushrooms
  • 6 x Cherry Tomatoes
  • 3 x Eshallots
  • Handful Parsley
  • Salt & Pepper to taste

Method

  • Preheat Oven to 180 degrees Celsius Fan-Forced
  • Grease 12-hole muffin tin
  • Dice the bacon, mushrooms, cherry tomatoes and eshallots and distribute even amounts into each muffin hole
  • Whisk the eggs, coconut milk and salt and pepper in a jug and then pour into each muffin hole filling about 3/4 way full
  • Sprinkle chopped parsley over the top
  • Bake in oven for 15-20 mins until egg is cooked and they’re brown on top
  • Store in the fridge for up to 5 days or individually wrap and keep in the freezer for 3 months

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