Mushroom, Egg and Bacon Muffins


150g bacon rashers, rindless

4 fl at mushrooms, stems trimmed olive oil spray

4 whole grain muffins, split

4 eggs

80g baby spinach leaves


  • 1

    Grill the bacon on a tray for 2-3 mins on each side until crispy. Drain.

  • 2

    Generously spray mushrooms with oil. Place stem-side down on tray. Grill for 2 mins until just softening. Turn and grill for a further 2 mins until tender. Set aside, cover and keep warm.

  • 3

    Lightly grease a pan with oil spray. Fry the eggs until yolk is almost set.

  • 4

    Toast the muffins until golden.

  • 5

    Place the spinach leaves on toasted muffin bases. Top each with an egg, grilled mushroom and bacon rashers. Season with salt and pepper. Top with muffin tops and serve immediately.

Back to recipes