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How to Make Delicious Bacon and Egg Muffins for a Quick Breakfast on the Go


1-6 pack of tip top english muffins (I used wholemeal)


200g High protein cottage cheese

6 pieces of short cut bacon

Tomato sause

Salt and pepper to taste

Pre-heat oven to 170ºC.

Prepare a large baking dish with baking paper.

Mix eggs and cottage cheese into large bowl until well combined add salt and pepper.

Place egg mix into prepared baking dish and place in the oven for around 20 minutes or until cooked through.

Cook the bacon over medium heat on the stove top until cooked to the way you like.

Once the eggs are cooked pull out and let cool, while the egg mix is cooling, cut muffins in half. Place tomato sause and cooked bacon on each muffin.

Cut your eggs into 6 even squares and place on the muffins, put muffins together and wrap in foil.

Store in the fridge for up to 3 days or in the freezer for a month.

To eat place in the microwave on a plate for 2 minutes or in the oven until warmed through. If frozen pull on the night before.

You could also add cheese with these as well.

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