Freezer Friendly Bacon and Egg Breakfast Muffins
Homemade bacon and egg Muffins for freezer meal prep. Make a batch ahead and enjoy quick breakfasts straight from the freezer.
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Ingredients
- 12 English muffins
- 12 rashers bacon
- 12 eggs
- 24 slices cheese Colby, tasty, or cheddar
- salt and pepper to taste
- BBQ sauce see blog post for link to homemade recipe
Instructions
- Cook the bacon in the air fryer or fry in a pan until cooked through.
- Crack the eggs into a frying pan. Season with salt and pepper and gently break the yolks with a spatula.
- Turn the heat to low, cover the pan with a lid, and cook until the eggs are fully set.
- Allow the bacon and eggs to cool completely before assembling.
- Slice the English muffins in half.
- Layer cheese, egg, and bacon on each muffin.
- Wrap each Muffin in baking paper and place into a freezer-safe bag.
To Reheat
- Remove the Muffin from the freezer and add BBQ sauce.
- From frozen: Air fry at 170°C for 15–20 minutes until heated through.
- If thawed: Air fry at 170°C for about 10 minutes.
- Alternatively, microwave from frozen for 2–3 minutes until hot.
Notes
Stacey's Kitchen Tips:• Make sure the bacon and eggs are completely cooled before assembling. This helps prevent moisture forming in the freezer.
• Two slices of cheese help everything melts together nicely when reheating.
• If you’re cooking for a smaller household, the recipe can easily be halved.
Variations & Substitutions:You can easily adapt these depending on what you have in the fridge. • Swap bacon for ham or breakfast sausage
• Use different cheeses such as tasty, cheddar or Colby
• Add spinach or tomato if eating fresh rather than freezing