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Lisa Faulkner’s Bacon and Egg BrEAKFAST Muffins

We teamed up with Lisa Faulkner to ask our Instagram followers what recipe they’d most like her to share. You asked for a simple high protein breakfast, ideal for home-schooling. As such Lisa has brought us a quick and easy bacon and egg muffin recipe. Made with ingredients from Ocado own-label, these morish little cups come in at just under 80p per muffin. That’s a pretty sweet (but in this case savoury) deal. Anyone else feeling hungry now?

Serves 6 Total Time 20mins


Get the ingredients here.

  • 6x Ocado rashers streaky bacon
  • 1 slice bread, cut into 6 squares with crusts removed
  • 3 Ocado eggs, beaten 
  • 4 Ocado cherry tomatoes, quartered
  • Handful grated cheese
  • Salt and pepper, to taste
  • Butter for greasing


  1. Preheat the oven to 200°C and grease the muffin tins.
  2. Line the moulds with a rasher of bacon, try and fully cover the base.
  3. Place the bread in the bottom over the bacon. And add a few tomato quarters.
  4. Pour in the beaten eggs.
  5. Top with grated cheese.
  6. Bake for 10–12 mins.
  7. Remove from oven and wait to cool slightly before you tuck in!

Lisa’s Top Tip: To get the best possible results from this recipe, you’ll need a decent muffin tin. So, if you don’t have one already, we recommend adding this one to your next shop. 

Check out Lisa’s lastest winter warmer lunches for more mouth-watering inspiration.

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