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Homemade breakfast muffins for the lunch box

A comforting take on the classic breakfast, with perfectly cooked eggs and crispy bacon.

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20 min
4
15 min

  • Ingredients

    • 4 English muffins
    • 4 eggs
    • 8 slices of bacon
    • 4 slices of cheddar cheese
    • 4 lettuce leaves
    • 8 cherry tomatoes
    • 2 tablespoons mayonnaise
    • Salt and pepper to taste
    • Butter for cooking

  • Preparation

    -Cook the bacon until crispy

    -Toast the English muffins in the toaster

    -In a buttered frying pan, break the eggs and cook them "over-medium"

    - Salt and pepper the eggs while cooking

    -Assemble: muffin base, mayonnaise, lettuce, egg, cheese, bacon

    -Cut each sandwich in half

    -Place in containers

    -Add cherry tomatoes in separate containers

For the adventurers

Notes and tips

Notes and tips

Cook eggs just before assembly for best texture
Bacon can be prepared the day before
Bacon can be cooked in the oven for convenience
Wrap sandwiches in parchment paper to prevent sticking.
For more uniform eggs, use a cookie cutter.
Toast the muffins at the last minute for extra crispiness.
Cherry tomatoes stay fresher in a separate container
To reheat, remove lettuce before microwaving
Add a slice of avocado for extra flavor