Breakfast Muffins

Rating: 3.81 / 5.00 (380 Votes)

Total time: 45 min

Servings: 6.0 (servings)



For the breakfast muffins, first preheat the oven to 190 °C.

Fry the bacon without fat in a pan. Do not let it get too crispy. Place on kitchen roll to drain.

Flatten the toast and cut out a circle with a cake ring (diameter about as big as the bread slice). If you don’t have a pie ring, you can also cut out a circle approximately with a knife. Save the sections. Cut the circles in half.

Brush a muffin tin (best for 6 muffins) with melted butter. Line the wells of each muffin tin with 2 half circles. If there is a hole left in the center, fill it with the sections and press down until nice and smooth.

Place one slice of bacon across each well, it will stick out on both sides.

Now crack an egg into each cavity lined with bread and bacon. Season with salt and pepper.

Bake the breakfast muffins for 15 minutes in the preheated oven. The egg whites and yolks must be nicely set. Then let cool briefly and carefully remove from the muffins.

You can find the video instructions for this recipe here.

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