Mushroom, Egg and Bacon Muffins

Mushroom, Egg and Bacon Muffins

Ideal for a light breakfast meal or brunch.

Rating:

4 stars 4 stars 4 stars 4 stars (22 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 15 mins

Yield: 4 x muffins

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 5 1/4 oz lean Canadian bacon (97% fat-free, preferably)
  • 4 flat mushrooms, stems trimmed (about 3-1/2 oz each)
  • 4 eggs
  • 4 whole-grain or English muffins, split
  • 2 3/4 oz baby spinach leaves

Directions:

Preheat a broiler on medium-high heat. Place bacon on broil tray.

Cook for 2 to 3 minutes on each side or until crispy. Drain on paper towel.

Spray mushrooms with oil spray. Place stem-side down on broil tray. Grill for 2 minutes or until just softening. Turn and broil for a further 2 minutes or until tender. Transfer to a plate, cover with foil and keep warm.

Heat a medium-sized frying pan over medium heat. Lightly grease pan with cooking spray. Fry eggs until yolk is almost set. Meanwhile, toast muffins until golden.

Place spinach leaves on toasted muffin bases. Top each with an egg, a grilled mushroom and bacon. Top with muffin tops and serve immediately.

Thanks to Australian Mushroom Growers Association