Bacon and egg breakfast muffins

For me a Sunday breakfast has to be more interesting than the standard bowl of cereal I have every other morning. It often involves croissants, scrambled egg on toast or smoked salmon bagels. However, last weekend I decided to go for something a little bit different, a bacon and egg breakfast muffin. The idea came from watching Rachel Khoo on The little Paris kitchen a couple of weeks ago, I noticed her making Croque Madame muffins which I wasn’t entirely keen on but the idea of making something like that into a muffin looked great. So I took what I remembered of what she did and changed it to suit breakfast; the main and most important change, I think, was taking out the bechamel sauce! Something I definately couldn’t eat so early in the morning.

I think variations of these will start to appear more regularly for breakfast on a Sunday now! You could probably get nearly an entire fryed breakfast in one of these…well a very small fried breakfast anyway. Or they would be great served with beans, mushrooms, sausages etc.


  • 4 Slices of white bread
  • 100g Butter (melted)
  • 4 Slices of bacon
  • 4 Small eggs
  • 100g Cheese (any cheese that you enjoy melted will be fine, I used mature cheddar but you could use a gruyère or maybe mozzarella)

Makes 4 muffins

Preheat the oven to 180C

  1. Slice the crusts off your bread and roll them out until they are around half as thick as they were to begin with.
  2. Liberally brush both sides of the bread with meted butter and cut each slice in half.
  3. Cross the two halves over each other and place into a muffin tray. There seem to be many ways to put the bread in the muffin tin but I found this way to be the easiest as the bread didn’t seem to split so easily.
  4. Fry the bacon as you like it and then place one rasher into each bread case
  5. Crack the eggs over a bowl and allow around half of the egg white to run out of the shell, place the yolk and the rest of the white on top of the bacon. If it looks like there is space for more egg white then add more, but ensure you don’t overfill them as this makes them more likely to leak and get stuck to the tray.
  6. Cover the egg and bacon in cheese and brush the top of the bread with more butter.
  7. Place in the oven for 13-15 minutes if you want a runny egg, and 20 minutes if you want a set yolk.
  8. Take the out of the tray and serve immediately.20120909-210255.jpg

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