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.
Recipe by Planning With Kids at https://planningwithkids.com/2013/02/10/lunch-box-egg-and-bacon-muffins/