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Scrambled Egg & Bacon Muffins

Something to grab on the run… A must to have in the freezer for the overnight visitor. Also excellent for school lunches.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Ratings: 5 from 4 votes
Cooking Method:
Courses: ,
Difficulty: Beginner
Servings: 6
Ingredients
    Scrambled egg
  • Cooking spray
  • 4 eggs
  • 250 ml milk
  • 45 g tasty or mozzarella cheese, grated
  • 1 tbsp plain flour
  • Salt and pepper to taste
  • 2 tbsp roughly chopped curly parsley
    • To serve
  • 6 English muffins
  • Butter, for spreading
  • 6 tsp tomato relish
  • 6 rashers of bacon, lightly fried
  • 6 slices of tasty cheese
Instructions
  1. 1

    For the scrambled eggs, beat all the ingredients together until well mixed.

  2. 2

    Spray a frying pan with cooking spray and place on high heat. Spray 6 egg rings and sit inside frying pan. Pour egg mixture into egg rings, cover pan with a lid and reduce the heat to medium. Cook for about 10 minutes or until mixture is firm.

  3. 3

    To assemble muffins, spray 6 squares of foil with cooking spray.

  4. 4

    Cut the muffins in half and spread both sides with butter. Place a muffin half onto each square of foil and spread with relish. Layer with bacon, egg and cheese then top with the lid of the muffin. Wrap the muffin up inside the foil and freeze.   

  5. 5

    Allow to thaw before cooking and cook in a preheated oven at 180°C/350°F for 30 minutes. Serve immediately.

Note

Freeze muffins uncooked – no need to cook before freezing.

Add 1 tsp curry powder to scrambled egg mixture, if desired.

 

View online: https://elgustoglobal.com/recipe/scrambled-egg-bacon-muffins/