Fridge Friend Recipes
Crispy Bacon and Cheddar Egg Muffins recipe
Golden baked egg muffins loaded with bacon and sharp cheddar for a protein-rich bite. They are excellent for meal prep, brunch or a quick snack on the run.
25 min · Easy · British Jump to method
Ingredients
- 6 rashers Bacon
- 6 Eggs
- 75 g, grated Extra Mature Cheddar
- 5 g Butter
- 1/2 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 195 kcal |
| Protein | 16.5 g |
| Carbohydrates | 1.2 g |
| Fat | 13.5 g |
| Saturated fat | 5.8 g |
| Fibre | 0.1 g |
| Sugar | 0.6 g |
| Sodium | 690 mg |
Why this works
A protein-rich, low-carbohydrate breakfast option, but fairly high in salt and saturated fat due to the bacon, cheddar and added salt.
High-quality protein. Eggs, bacon and cheddar provide around 16–17 g protein per serving, supporting satiety and muscle maintenance.
Vitamin and mineral content. Eggs contribute vitamin B12 and vitamin D, while cheddar adds calcium; bacon also provides zinc and selenium.
Sodium and saturated fat concern. Bacon, cheddar and the added salt make this dish relatively high in sodium, and the cheese and butter increase saturated fat.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and lightly butter a muffin tin.
Let the tin heat only once the oven has reached temperature so the muffins start to set on contact rather than spread; make sure the butter reaches right into the corners and the top edge of each cup to prevent sticking.
- Cook the bacon until crisp, then chop into small pieces.
Fry the bacon over a medium heat so the fat renders before the meat browns; it should be deeply golden and audibly crisp, not pale and floppy, or it will soften the egg mixture.
- Whisk the eggs with salt and black pepper, then stir in the cheddar and bacon.
Whisk just until the yolks and whites are combined and the mixture looks even, then fold in the cheese and bacon so you do not over-aerate the eggs, which can make the muffins puff and collapse.
- Divide the mixture between the muffin cups.
Aim to fill each cup about three-quarters full, leaving a little room for the eggs to rise without spilling over; a jug or ladle makes it easier to portion evenly and keep the tops level.
- Bake for 12-15 minutes until risen and just set.
Look for the tops to turn lightly golden and spring back when touched in the centre; if the middle still wobbles like liquid, give them another minute or two rather than opening the oven too early.
- Cool briefly before removing from the tin and serving.
Leave them in the tin for a few minutes so the edges firm up and release cleanly; run a thin palette knife around each muffin if needed, then lift out gently so the bottoms stay intact.
Other Bacon Recipes
Baked Cheddar and Bacon Eggs with Salsa
25 min · A comforting baked egg dish with smoky bacon, sharp cheddar and a spoonful of salsa for brightness. It is rich, punchy and perfect for a leisurely weekend meal.
Creamy Bacon and Cheddar Stuffed Peppers
35 min · A wholesome stuffed pepper dish with smoky bacon, tangy yoghurt and melted cheddar. It is hearty enough for dinner while still feeling balanced and lighter than a traditional bake.
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