Bacon and egg breakfast muffin recipe

A family-friendly breakfast on the go for those busy mornings.

These breakfast muffins are not only just as fast to prepare as sitting in a drive-through queue, they can also be made in advance and popped in the fridge overnight for a super-speedy option.

Ingredients

• 8 slices of streaky bacon
• 4 eggs
• 4 English muffins
• 4 slices of cheddar cheese
• Salt and pepper

Method

• Fry the bacon until crispy. Set aside.
• Use the same pan to fry the eggs.
• Season them with a little salt and pepper while they are cooking. Placing a lid on the pan will help cook the eggs by steaming them gently without overcooking the whites.
• While the eggs are cooking, split and toast the English muffins and butter them generously.
• Once the eggs are perfectly cooked, lay the bacon over one-half of each English muffin. Top each one with a fried egg and a slice of cheddar cheese.
• Enjoy!
• These breakfast muffins can be frozen if you want to have a batch in reserve for mornings when you need a bit of extra time. Wrap them in foil before freezing. To reheat simply remove the foil, leave to defrost, and pop them in the microwave or a sandwich press.

This article was first published by the NZ Herald and is republished here with permission.