After a rainy morning shopping for groceries I wanted to make a tasty snack for the family to have in-between lunch and dinner, I worked with what we had in the fridge and made some tasty little Bacon and Egg Muffins. What I like about this new found recipe is that they are ideal for breakfast, or with some salad for lunch or as an after school snack to keep the hunger pangs away while you cook the dinner.
I do struggle a little for healthy (or even semi healthy!) snack ideas for the girls after school which will give them something filling to eat but not enough so they won’t loose their appetite for dinner and I like the versatility of this recipe, as you can add what you have available to adapt. It’s good to mix it up a bit and I find that my daughter’s get bored with the same old snack so I was glad they liked this new offering so much.
Not reserved just for the kids though (although they were my inspiration for this) as they are great additions to a work lunchbox as they can be eaten cold or warm, and they are really filling too. My OH has taken them to work this week and has found them to be a great snack when (and if!) he get’s a break during his shift (he’s a paramedic) which is music to my ears as I often struggle to find lunch-worthy foods for him to heat and eat quickly that aren’t sandwiches.
- 9 Eggs
- 2 Spring onions sliced finely
- 6 Rashers smoked bacon – sliced
- 3 Tomatoes chopped into small pieces
- 2 Cloves of garlic finely chopped
- 2 Teaspoons of baking powder
- 120g grated mature cheddar cheese
- Preheat the oven to gas mark 4.
- Grease a muffin tray with vegetable oil and add the spring onions, bacon, garlic and tomatoes to a bowl, season and combine thoroughly.
- Add some of the mixture to each hole in the muffin tray until each one is two thirds full.
- Whisk the eggs until light and add the baking powder.
- Add the mixture to a jug to make it easier to pour and evenly add on top of each of the bacon mixtures in the muffin tray.
- Sprinkle each one with the grated cheese and place into the pre-heated oven.
- Bake in the oven for 40 minutes when the muffins will have risen and look golden brown on the top.
- Best served warm.
Thank you for reading, I hope you have enjoyed reading about my recipe for Bacon and Egg Muffins. If you like what you read, subscribe to my blog by adding your e-mail address to the box on the right. You will be the first to hear of my updates.