English muffins are a breakfast classic, but sometimes we need a little protein, and some veggies, to keep us fuller for longer!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
4 English muffins
2 cups kale, cooked
250 g bacon, grilled
4 eggs, poached
Salt and black pepper

METHOD
1. Cut the English muffins in half and fill each one with kale and bacon.
2. Carefully add a poached egg on top and sandwich closed.
3. Season with salt and cracked black pepper.

Freeze these savoury cheesy muffins with Peppadew, tomato and feta in airtight containers and defrost one when you feel like having a snack.

The post English muffins with bacon, egg and kale appeared first on MyKitchen.

Looking for a yummy breakfast that can feed the whole family? This easy and oh-so-delicious pie is just what you’re after.

SERVES 8

INGREDIENTS
400g ready-made puff pastry
18 eggs
150g cheddar, grated
2 cups cream
2 cups milk
Salt and pepper
6 rashers streaky bacon

METHOD
1. Preheat oven to 200°C.
2. Line a deep oven dish with pastry, pressing firmly into all corners. Bake for about 10 minutes, until the pastry is just cooked through, but not too dark.
3. In a large bowl, beat 12 of the eggs. Mix in the cheddar, cream and milk, and season. Pour the mixture into the baked pastry case, cover with a piece of foil and bake for 15 minutes until just set.
4. Crack the remaining eggs on top of the set mixture and gently arrange the bacon around them. Bake for a further 25–30 minutes, until these eggs have set. Leave to cool slightly before serving.

The post Bacon and egg pie appeared first on MyKitchen.