Recipe: Bacon, Egg and Spinach Muffin

Rating: 4.5 stars based on 1431 reviews


  • 8 strips Streaky Bacon
  • 4 thick slices bread cut to size of the base of the muffin tin.
  • 150g Baby Spinach
  • 4 Eggs
  • 1/2 cup Grated Gruyère
  • 2 cloves Garlic
  • 3 tbsp Olive Oil
  • Non-stick cooking spray
  • Salt and Pepper


  • Heat the oven to Gas Mark 6.
  • Mince up your cloves of garlic well and toss them into a large pan or wok with your olive oil. Fry that garlic until it turns golden and fragrant.
  • Throw in your spinach and cover with a lid.
  • While the spinach is cooking, lightly fry the bacon. Don’t cook them all the way through; leave them soft for final cooking in the oven.
  • Take the lid off your spinach. Everything should have wilted by now. Even if it didn’t, continue to stir it up until everything is cooked. Add a pinch of salt and black pepper and set it aside.
  • Spray the muffin tin with cooking spray.
  • Place 4 rounds of bread into the bottom of the muffin tins.
  • Add some shredded gruyère cheese.
  • Put some spinach down.
  • Line the perimeter of the cups with 2 strips of bacon.
  • Carefully crack an egg in the middle. A second egg could be added if you have used thin bread.
  • Top with more cheese.
  • Pop them in the oven for about 8 minutes, or until the whites have cooked and the yolks are still runny.
  • Serve with an extra shredding of gruyere and any leftover spinach.
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