All Day Bacon & Egg Muffins

by Ruby Hagen January 29, 2021 2 min read

All Day Bacon & Egg Muffins

Liquid error (recipe-products line 9): comparison of String with 0 failed Liquid error (recipe-products line 9): comparison of String with 0 failed

All Day Bacon & Egg Muffins


These hearty muffins make an excellent breakfast-on-the-go, emergency lunchbox addition or after school snack attack. Try not to eat them before the kids find them.


4 rashers of natural bacon

2 eggs

1 1/2 cups cheddar cheese

I corn on the cob, outer layers removed

1/2 cup cherry tomatoes, quartered

1 tbs finely chopped parsley

2 cups self-raising wholemeal flour

Pinch of salt

1/4 cup sour cream or yoghurt

1/3 cup vegetable oil

1 cup milk


  1. Preheat oven to 180c. Prepare your muffin tin by brushing the tin holes with vegetable oil or melted butter. You can also use patty cases.
  2. Bring a small saucepan to boil. Add the corn cob and 1 egg. Cook the egg until hard boiled, at least 8 minutes. The corn can boil for the same amount of time.
  3. Once cooked, remove both from boiling water. Peel off the eggshell and chop the hard-boiled egg into bite size pieces. Set aside. Using a sharp knife, cut off the corn kernels and set aside.
  4. Remove rind and excess fat from the bacon rashers. Dice the meat then add to a frying pan over medium-high heat. Fry the bacon until browned. Remove and place on a paper towel to drain the excess oil.
  5. In a medium bowl, add the flour. In a small bowl whisk together the sour cream, milk, vegetable oil and remaining egg, then pour into the flour. Mix slowly until just combined. Overmixing will make the muffins stiff.
  6. Add 1 cup of cheese and all the parsley, cherry tomatoes, sweet corn, bacon and the cooked egg. Stir very gently until combined.
  7. Fill the muffin tins ½ way up with the muffin batter. Top each muffin with a sprinkle of grated cheese. Bake for 20 minutes on the middle rack until golden brown on top.
  8. Keep in fridge for 3-4 days and re-heat them under the grill or in a sandwich press.

Also in Organic Recipes

Classic Cottage Pie
Classic Cottage Pie

by Olivia McCrimmon June 16, 2022 2 min read

Naturally, we'd eat anything that's topped with a pillow of mash potato and golden cheese, so in celebration of our money-saving cuts, we're sharing one of our favourite ways of cooking our beef mince, a Classic Cottage Pie! Not only is it also packed with veg, but it warms you from the inside out, providing you with the perfect dinner to come home to after a cold Melbourne winters day. 
Weeknight Beef Stir Fry
Weeknight Beef Stir Fry

by Olivia McCrimmon June 10, 2022 2 min read

This is a weeknight version of your go-to takeaway beef stir-fry, minus the unhealthy amounts of oil and lots of added veg! It utilises our stir fry beef, meaning less work for you! 
Slow Cooked Beef with Rice and Cumin By "My Family's Food Diary"
Slow Cooked Beef with Rice and Cumin By "My Family's Food Diary"

by Olivia McCrimmon June 03, 2022 2 min read

Eleni from My Family's Food Diary has shared a spin on a classic Cypriot dish, Ttava lefkaritiko. It'll fill your kitchen with a sweet and flavoursome aroma. The rice breaks down completely as it soaks up all the spiced juices and the beef becomes super tender to bring you the ultimate comfort food.