Morning light drifts in while the house awakens, and these muffins puff up golden in the oven, smelling of bacon, cheddar, and fresh herbs. They’re quick to whisk together, sturdy enough for the school run or commute, and versatile enough to dress up for brunch. Five minutes of prep, twenty in the oven, and you’ve got twelve handheld bites that stay warm, filling, and properly lekker right through the morning.

Recipe:
Ingredients:
• 8 large eggs (about 400 g)
• 60 ml full-cream milk
• 100 g baby spinach, chopped
• 100 g cooked bacon, diced
• 80 g cheddar, grated
• 80 g tomato, diced
• 20 g spring onions, sliced
• 5 ml olive oil (to grease the tin)
• 2 g fine salt
• 1 g ground black pepper
Steps:
Heat oven to 180 °C. Brush a 12-cup muffin tin lightly with olive oil.

In a large bowl, whisk eggs, milk, salt, and pepper until frothy.

Fold in spinach, bacon, cheddar, tomato, and spring onions so the batter looks speckled with colour.

Ladle the mixture into the muffin cups, filling each about three-quarters full.

Bake for 18 minutes, until tops puff, edges are golden, and a gentle sizzle hums from the tin.

Rest for five minutes, then loosen edges with a knife, lift out, and cool slightly. Wrap in wax paper or pack into lunch boxes for grab-and-go.

Storage

Cool muffins completely, seal in an airtight container, and refrigerate for up to four days, or freeze for a month. Reheat in a hot oven until steamy or pop into the microwave for a quick warm-up.

Looking through the culinary lens, these muffins are a balance of protein, vegetables, and flavour. Through the lifestyle lens, they show how convenience and nutrition can go hand in hand for busy mornings.