Meal Prep Breakfast Muffins

Can I make a confession? I’m not really a breakfast eater. Well. I do eat breakfast but I have to try reeeeeeally hard to find something that I actually want to eat in the morning. I love my overnight oats and breakfast cookies (are you seeing the theme – no soggy cereal here?!) Well, now here’s a new recipe to add into the rotation. These egg and bacon breakfast muffins so easy to make, meal prep a batch of them to wrap individually and freeze until the next time you need a hot breakfast on the go.

Why you’ll love this Breakfast Muffins recipe

⭐️ Ultimate convenience food ⭐️ Comforting and delicious ⭐️ Perfect for on-the-run breakfasts These muffins include 16g of protein in each one, which should help to keep you full until lunchtime. You could increase the nutrition further by adding in even more vegetables and/or using wholemeal muffins.

Breakfast Muffins Ingredients notes

Oil – Sunflower Eggs – I use free range Baby spinach – This does need to be fresh, as frozen won’t slice or cook in time Tomatoes – I use large salad tomatoes, cherry tomatoes chopped would also work English muffins – Bagels would also work Cheese slices – I like Leerdammer but whatever you prefer Bacon – I used streaky but any would be fine, or leave out to make vegetarian

Substitutions

Bacon: Use any bacon you like or leave out entirely, OR use a veggie alternative. Sausages: You could add sausages or sausage patties instead, or square sausage if you’re in Scotland.

Annoyingly, I still find that wrapping in cling film is the best option here. I’d very much prefer to find an environmentally-friendly solution (any ideas gratefully received), but that is the only option I have at the moment that seals them so tightly that they don’t get ‘freezer burn’ and degrade.I have tested in baking paper and it just doesn’t quite seal them in the same way. OR Thaw in the fridge overnight and then bake in the oven at 200C for about 10-15 minutes, wrapped in tin foil. OR Microwave from frozen by cooking on DEFROST for 1-2 minutes, flipping over and cooking for a further 1-2 minutes on DEFROST or until HOT through. OR Oven cook from frozen by baking in the oven at 200C for about 30 minutes, wrapped in tin foil (I am least keen on this method as I find they dry out a little as they are in the oven for so long but sometimes needs must). For oven: Remove the plastic wrap, wrap in tin foil and place on a baking sheet. Be sure they are hot all the way through before serving. Always stick to government advice for reheating food. The egg muffins will sink a little after they come out of the oven. Don’t worry, they’ll still be delicious. Be sure to cook the eggs until JUST set. They will cook more when you reheat them so you don’t want them to be overcooked. I use a fork to split the muffins so you get nice crunchy bits as they toast. Toasting is optional and you could use wholemeal muffins if you prefer.