Belfast Telegraph

Home Life Recipes

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.

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