Egg-filled breakfast muffins

6 servings Prep: 55 mins

By Food24 January 23 2017
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Ingredients (13)

5 ml olive oil
200 g bacon — streaky
500 ml spinach — chopped
6 eggs — large
250 ml mozzarella cheese — grated
500 ml self-raising flour
5 ml salt
freshly ground black pepper — pinch
180 ml LANCEWOOD® Buttermilk
2 eggs — large
60 ml canola oil — or vegetable oil
tomato sauce
side salad — to serve
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Pre heat the oven to 180°C. Grease a giant muffin tin (that serves 6) with non-stick cooking spray.

Heat the oil in a large pan over medium heat. Fry the bacon on both sides for 2-3 minutes on each side until crisp. Drain on kitchen paper and chop finely.

Bring a pot of water to the boil. Add the spinach, cook for 20 seconds and remove with a slotted spoon. Keep the water boiling for the eggs. Refresh the spinach in cold water, drain and squeeze out all of excess water with your hands. Drain on a clean kitchen towel. Gently add the 6 eggs to the warm water and bring it up to a simmer. Boil for 7 minutes and refresh under cold water. Peel the eggs.

Toss the chopped bacon and spinach together. Stir in the cheese, flour, salt and pepper. Whisk the buttermilk, 2 eggs and oil together until smooth. Gently stir it in with the rest of the mixture without over-mixing it.

Place a big tablespoonful of the mixture into each of the 6 holes of the muffin tin. Make an indent in each and position the egg in the middle so that it can stand up straight. Divide the rest of the mixture between the muffins. Make sure the eggs are fully covered with the muffin mixture. Bake for 15-18 minutes until golden and cooked through. Cool in the tin for 5 minutes before transferring to a cooling rack. Refrigerate in an airtight container until needed.  Serve with the tomato sauce and side salad, if you prefer.


The muffins can be made the day before. Simply store them in the fridge and pack or serve the following day.

Boiled eggs are the easiest to peel when done under cold running water.


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