Bacon and egg breakfast muffins recipe

Name: Bacon and egg breakfast muffins recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 short-cut bacon rashers, chopped; 50g cup mushrooms, thinly sliced; 1 cup finely chopped broccoli; 20g baby spinach leaves, shredded; 8 Coles Australian Free Range Eggs; 1/4 cup (60ml) milk; 1/2 cup (60g) grated light tasty cheddar

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Author : Sarah Hobbs

bacon broccoli cheese

Ingredients

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2 short-cut bacon rashers, chopped50 grams cup mushrooms, thinly sliced1 cup finely chopped broccoli20 grams baby spinach leaves, shredded8 Coles Australian Free Range Eggs1/4 cup (60 milliliters) milk1/2 cup (60 grams) grated light tasty cheddar

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Instructions

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Step 1

Preheat oven to 180°C. Grease 8 holes of a 1/3-cup (80ml) non-stick muffin pan.

Step 2

Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the broccoli and cook, stirring, for 1 min or until just tender.

Step 3

Divide bacon mixture and spinach evenly among prepared holes. Whisk eggs, milk and cheddar in a jug. Season. Pour egg mixture over bacon mixture.

Step 4

Bake for 15-20 mins or until just set. Set aside to cool slightly before serving.