If you’re anything like me, weekday mornings are a total whirlwind. Between trying to get out the door, sorting the kids, packing lunches, and maybe managing a quick cuppa (if you’re lucky), breakfast often ends up being the last thing on the list. That’s why I absolutely love these Delicious Egg and Bacon Muffins—they’re quick to make, full of flavour, and ideal for batch cooking. I can whip up a batch on a Sunday night and have breakfast sorted for the next few days. They’re perfect for busy mornings when you want something filling and satisfying but don’t have the time to cook from scratch.
My kiddos also LOVE these muffins as a snack and they work great cold in their lunch box. They seem to think they are a mega naughty treat, and when you have a kiddo who is a bit funny about bread, they make a great alternative to a sandwich whilst still ensuring they get lots of protein.
And the best part? They’re completely Syn Free on Slimming World when you use your Healthy Extra A choice for the cheese. Full of protein and super satisfying, they’ll keep you going through even the busiest of mornings. They’re also a brilliant grab-and-go option if you’re trying to avoid the biscuit tin or a quick fix snack. Whether you enjoy them hot or cold, these little muffins feel like a proper treat without costing you any Syns. Trust me—you’ll want to keep a batch in the fridge at all times!
10 Reasons You’ll Love These Delicious Egg and Bacon Muffins
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Completely Syn Free – When using your Healthy Extra A for the cheese, these muffins are 100% Slimming World friendly with no Syns to count.
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Perfect for Batch Cooking – Make a big batch at the weekend and enjoy them throughout the week with zero faff.
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Quick and Easy to Make – Minimal prep, simple ingredients, and ready in under 30 minutes. Either in the oven or the Air fryer.
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Great for On-the-Go – Ideal for busy mornings, packed lunches, or a protein-packed snack on the move.
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Full of Flavour – Smoky bacon, sweet onion, and melted cheese make every bite delicious.
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Freezer Friendly – Pop leftovers in the freezer and defrost as needed for an instant meal or snack.
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Customisable – Add your favourite veggies, herbs, or spices to suit your tastes and what you have in the fridge.
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Low in Calories – At just 78 calories per muffin, they fit perfectly into calorie-counted plans too.
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Weight Watchers Friendly – Only 1 WW Point per muffin, making them a great option across multiple plans.
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Family Approved – Even the fussy eaters will love these, making them a great all-rounder for breakfast or lunchboxes.
Batch Cooking & Storage Guide for Delicious Egg and Bacon Muffins
These Egg and Bacon Muffins are perfect for batch cooking, and they make life so much easier during the busy week. Whether you’re prepping breakfast ahead of time or need a quick grab-and-go snack, these little beauties will become a staple in your fridge or freezer.
Fridge Storage
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Once cooked and cooled, store the muffins in an airtight container in the fridge.
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They’ll stay fresh for up to 3 days.
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Eat them cold or reheat in the microwave for 30–60 seconds until piping hot.
Freezer Storage
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These muffins freeze brilliantly. Simply allow them to cool completely, then wrap individually or store in a freezer-safe tub.
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They’ll keep in the freezer for up to 1 month.
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To reheat, defrost overnight in the fridge and microwave for around 60 seconds, or pop them in the air fryer or oven to crisp up.
Batch Cooking Tips
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Double or triple the recipe to make enough for the whole week or to keep a stash in the freezer.
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Use silicone muffin cases for easy removal and less mess.
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Label your storage containers with the date so you know when to use them by.
Can This Recipe Be Adapted?
Yes, absolutely! One of the best things about this recipe is how flexible it is—you can easily tweak it to suit your taste, dietary needs, or whatever ingredients you’ve got lurking in the fridge.
Add More Veg
Want to squeeze in some extra speed food? Try adding chopped mushrooms, diced peppers, cherry tomatoes, or even a handful of spinach. Just make sure to cook off any veg that releases a lot of water (like mushrooms or courgettes) before mixing them in.
Add a Kick
If you like things with a bit more heat, throw in some chopped fresh chilli or a pinch of chilli flakes for a spicy twist.
Swap the Cheese
Reduced-fat cheddar works brilliantly, but you could also use mozzarella or even crumbled light feta—just remember to adjust your Healthy Extra A values accordingly.
Vegetarian Version
Leave out the bacon and add extra veg or some diced meat-free sausages (check Syns). You can also use Quorn bacon-style pieces for a veggie-friendly protein boost.
Make Them Bigger or Smaller
Use a mini muffin tray to make bite-sized snacks (reduce cooking time), or use larger silicone cases and cook for slightly longer if you prefer a bigger portion.
Season to Taste
Feel free to experiment with garlic granules, mixed herbs, smoked paprika, or anything else you enjoy to add depth of flavour.
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Delicious Egg & Bacon Muffins
Equipment
- Muffin Tray [Preferably Silicone]
Ingredients
- 6 Large Eggs
- 4 Lean Bacon Medallions [all visible fat removed, finely chopped]
- 1 Small Onion [Peeled, very finely diced]
- 40g Reduced Fat Cheddar Cheese [Grated]
- Low-calorie Cooking Spray
- Salt and Pepper, to taste
Instructions
Oven Bake Method
- Preheat your oven to 180°C (fan) / 200°C / Gas Mark 6. Lightly spray a non-stick muffin tray with low-calorie cooking spray.
- Fry the bacon and onion in a frying pan over medium heat with low-calorie spray for 5–7 minutes until the onion is soft and the bacon is cooked. Remove from heat and allow to cool slightly.
- Beat the eggs in a large jug, season with salt and pepper, then stir in the grated cheese and cooled bacon and onion mix.
- Pour the mixture evenly into 8 muffin holes, filling them about three-quarters full.
- Bake for 20–25 minutes until the muffins are set, golden on top, and slightly risen.
- Cool slightly, then remove from the tin and enjoy warm or allow to cool completely before storing.
Air Fryer Method
- Preheat your air fryer to 160°C (if your model allows preheating). Use silicone muffin cases or a metal muffin tin that fits your air fryer basket.
- Fry the bacon and onion in a frying pan over medium heat with low-calorie spray for 5–7 minutes until the onion is soft and the bacon is cooked. Remove from heat and allow to cool slightly.
- Beat the eggs in a large jug, season with salt and pepper, then stir in the grated cheese and cooled bacon and onion mix.
- Pour the mixture evenly into 8 muffin holes, filling them about three-quarters full.
- Air fry at 160°C for 12–15 minutes or until set and golden on top. Check around 12 minutes, as cooking times can vary between models.
- Allow to cool slightly before removing from the cases.
