Bacon and Egg Breakfast Muffins

These are so awesome to make ahead and freeze, just individually wrap them in foil and pull out the freezer when you want one. Perfect for one-handed eating too!

I reheat them in the sandwich press for a few minutes (best if thawed but you can pop them in from frozen too if you’re desperate!).

Instructions + ingredients

• 6 English muffins

• 4-5 eggs

• 2 Tbsp milk

• Salt & pepper

• 6 rashers of bacon

• 6 cheese slices

• Mayonnaise & BBQ sauce

1. Preheat oven to 180°C. Whisk eggs, milk, salt & pepper. Pour into 30×20cm dish, bake 10 min until set. Cool and slice into 6

2. Bake bacon 10-12 min, cool and halve.

3. Spread mayo on bottom half, add bacon, egg and cheese and a squeeze of BBQ on top half (or swirl together on one half). Wrap in tinfoil and freeze up to 3 months.