Home Made Egg-and-bacon-muffins.jpg

Lunch Box Egg and Bacon Muffins

As your kids get older you realise that you cannot control as many things as you once did. I have had an ethical and nutritional objection to a number of fast food outlets for several years.  My kids don’t ask to go there as they know it is something that will not happen.  If they are invited to a party at one of these establishments, I let them go and make no judgement on it, other than to say all families have different rules.

But once they are taking public transport to school and have their own money to spend, I have realised that I have to let go of my standards and allow the kids to make their own decisions.  I would love to say that I am completely cool with it and I don’t try and dissuade them from going to places that I don’t like, but that would not be the truth.

What I love though, is that because they have grown up on a diet fuelled largely by home cooked food, when they eat from take away places, it is not as great as they think it will be.  Case in point was when our eldest had his first egg and bacon muffin from a take away outlet.  Without even realising how important his comment was to me, our eldest noted that it “didn’t taste real, not like your’s mum”.

He will however still eat there I am sure, and stop at places along the train and tram line that I would rather he didn’t.  But I am heartened by the fact he at least can distinguish between real and processed food.  The challenge for me is to keep him finding real food a better alternative!

Lunch Box Egg and Bacon Muffins

These lunch box egg and bacon muffins are easy to make in bulk, freeze well and the kids love them!

Ingredients:

  • 12 eggs
  • 2 packets English Muffins
  • 12 rashers bacon short cut rindless
  • 15 grams butter
  • 75 grams tasty cheese
  • Cooking spray

1. Preheat oven to 175 degrees Celsius.

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2. To bake the eggs, you can use either ramekins or large non stick muffins tins.  I used ramekins.

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3. Spray ramekins with baking spray and crack an egg into each one.  So the yolk cooks, give it a bit of a prick with a fork and swirl slightly.

4. Add salt and pepper if you like and place in the oven and  bake for approx 25 – 30 minutes.

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5. Remove from the oven and use a knife to run around the edges of the egg and remove the egg onto a plate to cool.

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6. Cut bacon rashers into two and fry to desired crispiness.

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7. Slice up the cheese in pieces that will fit nicely onto the muffins.

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8. I like to toast the muffins before putting them altogether, but this step is optional. Toast the outside of the muffins lightly under a grill.  Turn over and toast the inside lightly as well.

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9. Place cheese, then bacon, then egg onto the muffins.

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10. Place bacon on top.

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11. Add egg.

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12. Add any condiments you like and top with the other side of the muffin.

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To freeze them, wrap each muffin individually.  You could use aluminum foil like I have, which has the bonus of being able to reheat many of them at once in the oven.  Or you could use freezer bags if you preferred.

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Stack them in the freezer and then just take them out the night before you need them for lunches and place them in the fridge.

My kids happily eat them cold in their school lunch boxes.

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If you are after more ideas for kids lunch boxes, I have recently released a Lunch Box Ideas Calendar for 2013to share my ideas, so if you are after further lunch box inspiration, take a look!

Do you try and influence what take away food your kids eat?

Lunch Box Egg and Bacon Muffins
 
Author::
Recipe type: lunch box
Ingredients:
  • 12 eggs
  • 2 packets English Muffins
  • 12 rashers bacon short cut rindless
  • 15 grams butter
  • 75 grams tasty cheese
  • Cooking spray
Method:
  1. Preheat oven to 175 degrees Celsius.
  2. To bake the eggs, you can use either ramekins or large non stick muffins tins. I used ramekins.
  3. Spray ramekins with baking spray and crack an egg into each one. So the yolk cooks, give it a bit of a prick with a fork and swirl slightly.
  4. Add salt and pepper if you like and place in the oven and bake for approx 25 - 30 minutes.
  5. Remove from the oven and use a knife to run around the edges of the egg and remove the egg onto a plate to cool.
  6. Cut bacon rashers into two and fry to desired crispiness.
  7. Slice up the cheese in pieces that will fit nicely onto the muffins.
  8. I like to toast the muffins before putting them altogether, but this step is optional. Toast the outside of the muffins lightly under a grill. Turn over and toast the inside lightly as well.
  9. Place cheese, then bacon, then egg onto the muffins.
  10. Place bacon on top.
  11. Add egg.
  12. Add any condiments you like and top with the other side of the muffin.
  13. To freeze them, wrap each muffin individually. You could use aluminium foil like I have, which has the bonus of being able to reheat many of them at once in the oven. Or you could use freezer bags if you preferred.
  14. Stack them in the freezer and then just take them out the night before you need them for lunches and place them in the fridge.
  15. My kids happily eat them cold in their school lunch boxes.