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Pilgrims Choice.

The Recipes

Baked Cheesy Bacon and Egg Muffins


  • 12 Smoked Streaky Bacon Rashers
  • 50g Fresh Spinach Leaf
  • 8 Large Eggs
  • 1 tbsp Semi Skimmed Milk
  • 75g Pilgrims Choice Cheese, Mature/Extra Mature/Vintage, grated
  • 1 tbsp Chopped Chives


  1. Heat the oven to 200C/180C fan/gas Lightly grease a 12 hole muffin tin.
  2. Whisk the eggs with milk and season generously, add the grated cheese reserving some back for sprinkling on top later.
  3. Line each of the holes with a rasher of bacon and a handful of spinach leaves and fill each one with the egg mix approximately two thirds full. Sprinkle the tops with the remaining cheese and top with chives.
  4. Bake for 20 minutes until risen and golden.