Hey guys, today I am bringing you an Egg & Bacon Muffin recipe. This is an absolute winner of a recipe. I make these almost every week and they never last longer than a day or two. I absolutely love quiche and this is essentially quiche wrapped in puff pastry to create a savory muffin. They are great for breakfast on the go, a quick snack, or lunchboxes.
This recipe is completely interchangeable if you are vegetarian, take out the bacon and add mushrooms, if you don’t like spinach try adding basil or rocket. It is completely up to you. They are delicious!
Here is the recipe & method below;
Recipe;
6 eggs (beaten)
1/4 cup milk
250g bacon
A handful of spinach leaves
Salt & Pepper
Cayenne pepper (optional)
1 tsp minced garlic
2 spring onions
Canola spray oil
Puff pastry – 2 sheets
Method;
1. Preheat the oven to 180 degrees fan-forced.
2. Put the frying pan on medium heat and add some spray oil.
3. Dice the bacon and add to the pan once it’s hot.
4. Peel the outer layer of 2 large spring onions (use 3-4 if small), cut off the ends, dice, and add to the pan and stir.
5. Add salt, pepper, and cayenne pepper or chili if desired.
6. Once browned and softened, turn off the heat and set aside to cool.
7. In a measuring jug, crack the eggs, add the milk and beat together with a fork. Set aside.
8. Spray the muffin tray with canola oil, then place a sheet of thawed puff pastry on top. Using the knife cut squares over each muffin hole and use your fingers to gently push it into the hole. The sides will hangover which is fine, watch my video to see how this is done.
9. Start layering the muffins, first add the cooled onion and bacon mix, topped with some torn spinach leaves, followed by the egg and milk mixture. (add cheese if desired)
10. Place the muffin tray in the oven and cook for 30 minutes or until golden brown. Serve hot or cold, store in the fridge and eat within 3-4 days.
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Much Love
Maddi xxx