Fridge Friend recipes
Bacon, Mushroom and Egg Breakfast Muffins recipe
A savoury breakfast muffin packed with crispy bacon, earthy mushrooms and softly set eggs, finished with melted cheese. Ideal for a make-ahead brunch or a hearty grab-and-go breakfast.
35 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 8 rashers Bacon
- 150g Mushrooms
- 80g Cheddar Cheese
| Nutrition | Per serving |
|---|---|
| Calories | 420 kcal |
| Protein | 31 g |
| Carbohydrates | 3 g |
| Fat | 31 g |
| Saturated fat | 12.5 g |
| Fibre | 1.1 g |
| Sugar | 1.7 g |
| Sodium | 1120 mg |
Why this works
A protein-rich, savoury breakfast with very low carbohydrate content, but it is high in saturated fat and sodium.
High-quality protein. Eggs, bacon and cheddar provide a substantial amount of protein per serving, which supports satiety and muscle maintenance.
Source of micronutrients. Eggs and mushrooms contribute vitamin B12, selenium and some vitamin D, while mushrooms also add potassium and antioxidants.
Higher salt and saturated fat. Bacon and cheddar make this dish notably high in sodium and saturated fat, which is worth considering if eaten regularly.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and lightly grease a 4-hole muffin tin.
- Dice the bacon and slice the mushrooms.
- Fry the bacon in a dry pan until beginning to crisp, then add the mushrooms and cook until the moisture has cooked off and everything is lightly browned.
- Divide the bacon and mushroom mixture between the muffin holes.
- Crack an egg into each hole, then top with grated cheese.
- Bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Leave to cool for 2 minutes before removing from the tin and serving warm.
Prefer the classic version? Cheddar Bacon Breakfast Muffins
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Loaded Bacon and Cheddar Egg Bites
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