Spinach & Bacon Breakfast Muffins

PREP 15 MIN
•
COOK  20 MIN

You loved our sweet breakfast muffins so much, we simply had to bring you the savory option. This recipe takes the classic eggs and bacon combo and makes it portable. Batch cook and freeze so you have a complete breakfast ready to go when you are.

GF

NS

NF

Number of servings
2
Ingredients

1⁄3 olive oil spray

133 1⁄3g lean bacon

1⁄3 cup (45g) self-raising flour (or gluten free)

1⁄8 cup (16 2⁄3g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

1⁄3 tsp baking powder

1⁄3 cup (13 1⁄3g) baby spinach leaves shredded

1 spring onion sliced

1⁄8 cup (20g) parmesan grated

salt & pepper, to taste

1 2⁄3 large eggs

1⁄8 cup (42ml) milk, reduced fat (or dairy-free alternative)

Methodbased on 6 servings
1

Preheat oven to 180°C/fan 160°C/gas 4. Spray a standard 12-hole (1/3 cup capacity) silicone muffin tray or muffin tin with oil.

2

Cut 6 strips of bacon to place around the edge of each muffin hole and roughly chop the remainder. 

3

Whisk flour, oats and baking powder together in a large bowl. 

4

Stir through spinach, spring onion and cheese (saving a little to scatter over the top), three-quarters of the diced bacon and season with salt and pepper.

5

In a separate bowl, whisk eggs and milk together and stir through the dry mixture to combine. 

6

Divide mixture evenly between prepared muffin tray and top with reserved bacon and cheese. 

7

Bake for 18-20 minutes or until lightly browned and a skewer inserted into the centre comes out clean.

8

Cool for 5 minutes before removing from the tray. 

 

Cool completely before storing refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.

 

TIP: If not using a silicone muffin tray, it's best to line your metal one with paper liners to make sure they are easier to remove.

Nutritional Informationper serving

Energy (kJ)

1354 kJ / 323 cals

Protein

28.1 g

Fat

12.6 g

Sat. Fat

5.1 g

Carbs

22.9 g

Sugar

2.1 g

Fiber

2.1 g

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