Bacon and Egg Breakfast Muffins

Bacon and Egg Breakfast Muffins

Bacon and Egg Breakfast Muffins

Looking for a make-ahead breakfast or brunch that doubles as food-on-the-go? Try these Bacon and Egg Breakfast Muffins. They’re nutritionally sound, with healthy fats, complete protein and non starchy vegetables all accounted for. They’re elegantly flavoured with fresh garden herbs, and with just four ingredients, they’re easy to make. And, yes, making them in advance means saving time, sleeping in, and having a take-away meal ready for the days ahead.

Bacon and Egg Breakfast Muffins with Fresh Garden Herbs

If we want to be healthy, we have to make food. We can’t rely on the ready-made products found in supermarkets. And we can never be sure what ingredients are being used in cafès and restaurants. These foods may be convenient and delicious  – but what are they doing to our metabolism, our inflammation levels, our immune system and our stress response? The only way to be sure that what we put into our mouths is nutritious and supportive of our health and healing is to make our meals at home using fresh ingredients. Most of the time.

But shopping for food, preparing it and washing up all take time. Feeling that we’re tied to the kitchen happens to everyone. It’s boring, frustrating and, yes, it can be stressful.

The solution to this problem is efficiency, organisation and following this Golden Rule: Whenever Possible, Make More Than You Need.

Baking Bacon and Egg Breakfast Muffins
Tip: Use silicon moulds and the muffins will pop out easily.

Make Ahead Bacon and Egg Breakfast Muffins

Bacon and Egg Breakfast Muffins are a nutritious, delicious time saving wonder. They use just four, easy ingredients. If you make them on Saturday afternoon, you can sleep in and relax on Sunday, knowing that brunch is done. But they’re not limited to breakfast. Pack them into a lunchbox and they’re perfect for school, for work, for a hike in the mountains, or for any situation which requires food-on-the-go.

Bacon and Egg Breakfast Muffins with Gum Leaves

Even My Neice Can Make Them!

Remember the bushfires that burnt throughout Australia over the Christmas period of 2001? We were there. The smoke and anxiety was horrible. But it was lovely to visit my family. We stayed for a few days with my neice in Canberra. She’s brilliant in all sorts of ways (follow her on Instagram @mekeng). But it’s fair to say that cooking isn’t high on her Love To Do list. Before we arrived, she hunted through my recipes and made a big batch of Bacon and Egg Breakfast Muffins. We were impressed and delighted – look how gorgeous they were. She’ll poke me for saying this, but it’s true: if she can make them, so can you.

Looking for more recipes like this one? Be sure to check out my E-Recipe Book, Easy & Essential Paleo Recipes for Busy People. It’s filled with the recipes that I make all the time.

On the Side

More lunchbox ideas.

Chicken and Basil Meatballs – These are an absolute favourite. Apparently they’re like chicken nuggets. They’re gorgeous!

Chocolate Slab with Macadamia and Almonds – Perfect with the after-lunch espresso.

Fresh Fig Dessert Cake – No figs? Use apples or pear – this is a lovely cake and the coconut crumble topping means it’s full of healthy fats.

I hope you love this recipe. If so, please give it a rating and share it on your Social. Before going, don’t forget to sign up for the Quality Life News and download your Free Guide of how to kick-start your health with the Paleo Reset 31.

Bacon and Egg Breakfast Muffins

Nutritionally balanced, fragrant with fresh herbs, quick and easy. Pack them into a lunchbox and they're perfect for any situation where you need food-on-the-go.
Prep Time15 mins
Cook Time40 mins
Course: Breakfast, Snacks
Cuisine: Keto, Paleo, Whole 30
Keyword: Bacon, Breakfast, Cauliflower, Eggs
Servings: 6

Equipment

  • Silicon Muffin Moulds

Ingredients

  • 5 eggs
  • 3 rashers bacon
  • 1/4 cauliflower
  • 1 cup fresh parsely, chives, thyme

Instructions

  • Preheat the oven to 180°C/ 360°F and grease 6 silicon muffin moulds. Stand the muffin mounds in a baking tray.
  • Lightly beat the eggs with a pinch of salt. Cut the bacon into 1cm cubes. Finely chop the cauliflower so that you have 1 cup of 'rice'. Mince the fresh herbs.
  • Place the bacon and cauliflower into a frypan and sautè over a medium heat until the fat is released and the cauliflower has softened, about 5 minutes. Take off the heat and allow to cool slightly. Add the minced herbs, stir to combine, then spoon evenly into 6 big muffin moulds.
  • Pour the beaten egg into the moulds, stopping a little before reaching the top.
  • Bake for 40 minutes or until they've puffed up and are golden around the edges. Remove from the oven. They'll shrink down a little as they cool.
  • Store in an airtight container in the fridge and consume within a couple of days.