Epic Bacon And Egg Muffins

Turn this breakfast classic up a notch or two with artisan sourdough and layers of cheesy, fluffy omelette
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
Epic Bacon And Egg Muffins

Epic Bacon And Egg Muffins

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  • 4 4 free-range eggs

  • 2 Tbsp 2 milk

  • 1 Tbsp 1 finely chopped chives, plus extra to serve

  • Sea salt and freshly ground pepper, to season

  • 8 8 rashers rindless middle bacon

  • 3 tsp 3 extra virgin olive oil

  • ½ cup ½ shredded tasty cheddar cheese

  • 260g 260g packet (4 pkt) sourdough English muffins, halved

  • ¼ cup ¼ whole egg mayonnaise

  • ¼ cup ¼ tomato chutney

  • 1 cup 1 baby rocket leaves


  • Whisk together eggs, milk and chives in a bowl or jug. Season and set aside.
  • In a frying pan, over medium-low heat, fry bacon to your liking. Drain on paper towel.
  • Heat a large non-stick frying pan over medium heat. Add oil, then pour in egg mixture. Once egg starts to set, use a spatula to gently push the egg from the edges of the pan into the centre. Allow the uncooked egg mixture to run to the edges, tilting the pan to help coat the base with an even thickness of egg. Then cook, without stirring, for about 2 minutes or until egg mixture has almost set. Top with cheese and set aside. The egg will continue to cook, and cheese melt, once it has been removed from the heat.
  • Meanwhile, toast muffins. Spread bases with mayonnaise and tops with chutney.
  • Cut egg disc into 8 pieces. Layer muffin bases with rocket, egg, bacon, extra chives, and finally the muffin tops. Serve immediately.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Market swap...

Swap out sourdough for a brioche bun, rocket for baby spinach, and chutney for sriracha. And might we tempt you with the idea of adding an extra layer or two? Add crispy hash browns and smashed avocado as well!

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