Bacon and eggs in a muffin. They’re nutritionally sound, with fat, protein and low carbohydrate vegetable all accounted for. They’re elegantly flavoured with fresh garden herbs. They’re easy to make – just four ingredients. And they’re cute, so the kids’ll love them. But best of all, they let you sleep in when you really need to.
Bacon and Egg Breakfast Muffins with Fresh Garden Herbs
Just want the recipe without the documentary of my life? Scroll down.
Earlier in the week, I realised I was starting to get stressed and tired. We’ve moved up to my father’s place at Monte for these hot summer months, and as much as it’s idyllically peaceful, it also means we’re further away from work, shops and routine activities. It’s just 20 minutes from our apartment in Zugliano, but that means getting up twenty minutes earlier, and for some reason the difference between 6.20 am and 6 am takes it’s toll. And not just that. Twenty minutes down, twenty minutes back up, that’s forty minutes out of my day. It’s forty minutes when I can’t work on the blog, or study the Primal Health Coach Course, or prepare food, or simply relax. Those precious minutes don’t re-generate in other ways. Making these Bacon and Egg Breakfast Muffins certainly didn’t gift me an hour when I made them on Tuesday – in fact, it’s possible that they took me to the edge – but on Wednesday I was happy I’d gone the distance because they let me off cooking for a day.
All the Other Things
On top of getting up earlier and feeling strapped for time, inflammation had wedged itself into my lower back, making everything difficult. I decided I needed to sleep in. Fiorenzo’s a capable man, multi-skilled in all sorts of ways, and perfectly able to make breakfast for himself, but we women will feel responsible. Especially when the habits of the relationship revolve around certain commitments and roles. Him, steady job and income, starting and finishing times. Me, flexible everything: job, income, hours, which means All the Other Things fall into my To Do List. You know: washing, shopping, putting the shopping away, preparing food, washing up, remembering to take something out of the freezer for tomorrow, loading the washing machine, hanging it out, bringing it in, walking the dog, grooming and feeding the dog, does she have fresh water?, watering the plants, thinking about meals for tomorrow, baking something because biscuits help, checking the clock because in 10 minutes I have to stop what I’m doing and Prepare. More. Food.
Trick: Use silicon muffin moulds – they’ll pop right out.
Women and men are different. Not better or worse, just different. Women have a primal need to go ‘blah’. It’s not about seeking causes, solutions or projecting blame. It’s just a way of letting out that which’s bottle up. Men rarely get this, and interpret whatever’s said as, ‘It’s my fault. She thinks I’m not doing enough.’ Aware of this, I tried my best to dam the flood with strategic interjections of ‘It’s not you, or the relationship. It’s just The Situation.’ Bless him, he did recognise that I was super tired, and possibly needed more than just A Day on My Own.
The Bacon and Egg Breakfast Muffins made everything okay. On Wednesday morning, I slept in. He got up, ate muffins, and left without making a noise. When I emerged, I wasn’t hungry. I drank coffee, studied, took Roxy for a walk, took these photos, and ate my muffins as a very late brunch.
More Make Ahead Breakfast Ideas
Rosemary, Fennel and Garlic All-Day Beef Burgers – The garlic sounds out in these, so if that bothers you for breakfast breath, or if you have FODMAP issues, then just leave it out – don’t be shy with the rosemary!
Double Dish Pork with Lemon and Sage – If you’re not into soup and other savoury flavours for breakfast, then this might woo you over. A great option for the cooler months.
Strawberry Tapioca Cream – A great alternative to yoghurt and chia seed puddings, and perfect with Real Simple Granola.
Hope this inspires you to make your own Bacon and Egg Breakfast Muffins. And to sleep in, and have a whole day with no cooking. Before switching off and winding down, do sign up for the News and download your Free Printables at the same time.
Big thanks for sharing on Social and for your Pins – when you’re fluffing around Pintrest, check out my boards ‘On the Blog’ and ‘Paleomantic Recipes’ where you’ll find the fun graphics.
And thanks so much for purchasing through the Affiliate Links here. Affiliate links are a great way to support your favorite bloggers – you never pay more, and the small commissions help keep our blogs sustainable, and keeps the information freely circulating for all.
Best Wishes, Good Health and Happiness.
- 5 eggs
- 3 rashes of thickly sliced bacon or pancetta
- ¼ small cauliflower
- 1 cup loosely packed fresh parsley, chives, and thyme
- salt
- Preheat the oven to 180C / 350 F and grease 6 silicon muffin moulds. Stand the muffin mounds in a baking tray.
- Lightly beat the eggs with a pinch of salt. Cut the bacon or pancetta into 1cm / ¼ inch cubes. Finely chop the cauliflower so that you have 1 cup of 'rice'. Mince the fresh herbs.
- Place the bacon and cauliflower into a frypan and sautè over a medium heat until the fat is released and the cauliflower has softened, about 5 minutes. Take off the heat and allow to cool slightly. Add the minced herbs, stir to combine, then spoon evenly into 6 big muffin moulds.
- Pour the beaten egg into the moulds. stopping a little before reaching the top.
- Bake for 40 minutes or until they've puffed up and are golden around the edges. Remove from the oven. They'll shrink down a little as they cool.
- Store in an airtight container in the fridge and consume within a couple of days.
- Serve warm or at room temperature.
Uh. What is the oven temp for the bacon egg breakfast muffins?
Kimberly, Thank you! I forgot! 180C / 350 F. I’ll make that adjustment asap. Have a great weekend, A