Bacon and Egg Breakfast Muffins (Freezer Meal Prep)

Step 1

Heat the oven to 180°C/350°F

Step 2

Whisk together the eggs, milk and salt & pepper. Pour into an oven proof dish, around 30cm x 20cm in size and bake for 12 minutes or until the eggs have set. Allow to cool before slicing into 8 pieces.

Step 3

Place rashers of bacon on a baking tray lined with a silicone liner or baking paper and bake for 10-12 minutes until cooked to your liking. Allow to cool and slice the rashers in half.

Step 4

Turn up the oven to 200°C/392°F on the grill setting. Cut the muffins in half and place on a baking tray and grill for 10 minutes until golden brown. You may also use the toaster for this step. Remove from the oven and allow to cool before assembling the muffins.

Step 5

Spread mayonnaise on the bottom half of the muffins then add a slice of egg, a slice of cheese, bacon and finish with the top half of the muffin.

Step 6

Wrap in tinfoil and freeze for up to 3 months.

Step 7

Take the muffin out of the freezer, leave it wrapped in tinfoil and put it in the oven at 200°C or in the sandwich press until heated through - around 30 minutes

Step 8

Unwrap the muffin and microwave it until it is heated through - around 5 minutes

Step 9

Remove the muffins from the freezer the night before and allow to thaw in the fridge, then heat in the sandwich press or oven at 200°C for 10 minutes or until heated through.