Bacon and egg breakfast muffins are the grab-and-go British brunch that still tastes like a butcher’s breakfast. Crisp Smoked Back Bacon 454g on the hob, nestle eggs in muffin cases, and bake until the whites are just set. Shop Smoked Bacon and Breakfast Meats when you want proper back bacon, not watery rashers.
Ingredients
- 8–10 rashers smoked back bacon
- 6 large eggs
- A splash of milk (optional)
- 6 English muffins or muffin cases / silicone cups
- Butter or oil for greasing
- Salt and black pepper
- Optional: grated cheddar, chives, or a tomato slice
Method
- Heat oven to 190°C (fan 170°C). Grease a 6-hole muffin tin or line with cases.
- Fry the smoked back bacon on the hob until the fat renders and the rashers are golden. Drain on kitchen paper, then chop or fold into the cases.
- Whisk eggs with a splash of milk, salt and pepper. Pour over the bacon in each case (fill about three-quarters).
- Bake 12–16 minutes until the eggs are just set in the middle (they will firm a little more on standing).
- Cool 2 minutes, then lift out. Serve in toasted English muffins, or wrap for the next morning.
- Batch tip: cook a full pack of bacon and freeze muffins once cold — reheat gently from frozen.
Prefer unsmoked? Swap in Unsmoked Back Bacon 454g. Bulk fry nights want Butty Back Bacon 2kg from Back Bacon.