Bacon and Egg Muffins
These bacon and egg muffins are wonderfully versatile: grab one as a quick snack before a workout, enjoy them as a protein-rich bite between meals, or serve them up as an eye-catching addition to any buffet. Crispy bacon wraps around a whole egg for plenty of savoury flavour with very few carbs. They're easy to scale up or down, and you can switch up the filling to suit your taste. They're at their best fresh from the oven, but they're just as tasty cold.
Ingredients
- 12 eggs
- 250 g streaky bacon, thinly sliced
- 2 spring onions
- sea salt, to taste
- pepper, to taste
- seasonings of your choice, e.g. paprika, basil
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 12 Servings |
|---|---|---|
| Calories | 145 kcal | 1,740 kcal |
| Carbohydrates | 0.5 g | 6 g |
| Protein | 11 g | 132 g |
| Fat | 11 g | 132 g |
| Fibre | 0.1 g | 1.2 g |
| of which sugar | 0.3 g | 3.6 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 160C (fan).
- Get a silicone or non-stick metal muffin tin ready. If you like, line the wells with paper cases first.
- Line each well generously with strips of bacon, making sure the base and sides are well covered.
- Decide for each muffin whether you'd like a whole baked egg or scrambled egg. For scrambled, whisk the required number of eggs in a bowl, add the finely chopped spring onions and your chosen seasonings, and mix well.
- Crack one egg into each bacon-lined well, or spoon in the seasoned scrambled egg mixture, dividing it evenly.
- Fold the overhanging bacon in over the egg so that it's wrapped up as much as possible.
- Slide the muffin tin into the preheated oven and bake for 20 to 30 minutes, until the egg is set and the bacon is crisp.
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Nutrition facts per serving (estimate)
| Calories | 145 kcal |
|---|---|
| Carbohydrates | 0.5 g |
| Protein | 11 g |
| Fat | 11 g |
| Fibre | 0.1 g |
| of which sugar | 0.3 g |
Frequently asked questions
Can I make the egg muffins ahead and eat them cold?
Yes, the muffins taste great cold and are ideal for making ahead, for example as a portable snack before a workout.
Which muffin tin works best?
Silicone or non-stick metal tins work well. You can line the wells with paper cases if you prefer.
How long do the egg muffins keep?
Stored in an airtight container in the fridge, they'll keep for around 2 to 3 days.
Can I change up the filling?
Absolutely. Feel free to add vegetables, sweetcorn or feta to the egg mixture.
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