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