Breakfast Meal Prep Bacon, Egg & Spinach Muffins | Episode 8
Meal Prep Mondays Episode 8! These breakfast bacon, egg and spinach muffins are so easy to make, they take no time to put together and taste amazing. In this video, we will also be making a tangy, sweet and acidic tomato relish that’s not just awesome for this recipe but so many others. Please enjoy.
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Makes – 6 Muffins
Ingredients –
6 – English Muffins, Halved or Bread of Choice
12 – Eggs
1/4 Cup (60ml) – Thickened Cream or Full-Fat Milk
10 – Rashers of Bacon, Sliced
100g (3.5oz) – Baby Spinach, Washed
6 – Slices of American Cheddar or Cheese of Choice
Unsalted Butter to Spread
Seasoning To Taste
Tomato Relish –
2 Cans (800g-1.7lbs) – Diced or Crushed Tomatoes
1/2 Cup (90g) – Brown Sugar (Can be reduced)
1/4 Cup (60ml) – Red Wine Vinegar (Substitute for white vinegar)
1 Tbsp (20ml) – Balsamic Vinegar
Seasoning To Taste
Note –
With the tomato relish, the recipe makes more than needed for the muffins and can be used in lots of other dishes or anything you like tomatoes with. If freezing, I recommend not freezing it in a glass jar as the water content will expand and crack or smash the jar. It’s best to freeze in an airtight container that’s not glass.
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Recipe Video:
