Bacon and Egg Breakfast Muffins


2 short-cut bacon rashers, chopped

50g cup mushrooms, thinly sliced

1 cup finely chopped broccoli

20g baby spinach leaves, shredded

8 Eggs

1/4 cup (60ml) milk

1/2 cup (60g) grated light tasty cheddar



  1. Preheat oven to 180°C. Grease 8 holes of a 1/3-cup (80ml) non-stick muffin pan.
  2. Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the broccoli and cook, stirring, for 1 min or until just tender.
  3. Divide bacon mixture and spinach evenly among prepared holes. Whisk eggs, milk and cheddar in a jug. Season. Pour egg mixture over bacon mixture.
  4. Bake for 15-20 mins or until just set. Set aside to cool slightly before serving.
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