Recipe: Deep-filled bacon and egg muffins
Check out these wonderful Irwin’s recipes to help make the most of your daily bread
What you'll need
4 Irwin’s muffins (or 4 slices of muffin loaf)
6 free-range eggs
5 slices quality back bacon
1 tbsp mayonnaise (optional)
Serves 4 children or 2 adults
Boil the eggs for five minutes, then peel and chop. Grill bacon until crispy, remove any fat and chop into thin slices. Combine the egg and bacon with a spoonful of mayo or a slug of olive oil.
Toast muffins or the slices of muffin loaf and fill with the egg and bacon mixture.
Serve hot or cold for breakfast or with a crisp green salad for lunch.