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Bacon & Egg Muffin

(0)
20 Min
 
portions
11 %

Carbs

14 %

Fats

10 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 840 g
Energy 849 kJ / 203 kcal 7129 kJ / 1704 kcal
Sat. fat 6 g 47 g
Unsat. fat 5 g 40 g
Fibre 1 g 7 g
Salt 233 mg 1952 mg
Units:
 
  • 440 g
    Egg
  • 160 g
    Regular White loaf
  • 80 g
    Bacon
  • 40 g
    Asparagus green
  • 40 g
    Butter
  • 40 g
    Spring Onion/Scallion
  • 40 g
    Cherry tomato red
  • 840 g
    Total recipe weight

Equipment

1 x Muffin tin (12) , 1 x Rolling pin
Method

Preparation time

5 Min

Cooking time

15 Min

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1

Heat the oven to 175 °C / 347 °F

2

Remove the crusts from the slices of bread and flatten the bread with a roling pin. Butter the slices and press them into the cups of the muffin tin with butterd side facing out.

3

Fold the bacon into the bread and add the baby asparagus, egg and halved cherry tomato. Season with salt & pepper.

4

Bake in the oven for 10 - 15 minutes

Garnish with finely chopped spring onion.

 

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