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Bacon & Egg Muffins

These easy-to-make bacon and egg muffins will keep in the fridge for a few days, so bake them on a Sunday and a healthy breakfast is taken care of for the week.


  • 15 ml (1 T) olive oil
  • ½ green pepper, seeded and chopped
  • 1 x 225 g streaky bacon
  • ½ x 400 g can Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs
  • 250 ml (1 C) grated cheddar cheese
  • 8 large eggs
  • salt and freshly ground black pepper


  1. Heat the oil in a frying pan and fry the green pepper for a few minutes until it begins to soften.
  2. Set aside.
  3. Line the bottom and sides of 12 muffin pan cavities (that have been sprayed with non-stick spray) with bacon.
  4. Spoon 5 ml (1 t) of Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs into each cavity.
  5. Add the green pepper on top of the tomato base.
  6. Top each muffin with grated cheese.
  7. Crack the eggs into a large jug and whisk together.
  8. Season the eggs with the salt and pepper.
  9. Pour the egg over the cheese, filling each muffin cavity almost to the brim.
  10. Bake the egg muffins in an oven that has been preheated to 180°C for 25 minutes or until a wooden pick inserted into the middle of a muffin comes out clean.
  11. Remove from the oven and leave to settle in the muffin pan for a few minutes before turning out.
  12. Serve hot.

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