Bacon & Egg Breakfast Muffins
Bacon and eggs...in a muffin! These are great for "grab and go". This makes 4 large muffins (Texas muffin tin size - Note 3). This recipe isn't suitable for ordinary size muffin tins as it isn't large enough to hold the egg and batter.
Ingredients
FLAVOURINGS
- 150 g bacon chopped (I use lean)
- 1 cup green onion finely sliced (2 stems)
- 1 cup ▢ 1 cup 100g cheddar cheese , shredded (or other of choice
DRY INGREDIENTS
- 250 g flour , plain / all purpose
- 1¼ tsp baking powder
- ¼ tsp baking soda (aka bicarbonate soda
WET INGREDIENTS
- 165 ml milk , full or low fat
- ½ tsp white vinegar
- ½ tsp salt
- ⅔ cups sour cream or plain yoghurt preferably full fat
- 3 tbsp vegetable oil or other neutral flavoured oil
- 1 egg
MUFFIN
- 4 eggs
- 2 tbsp melted butter
Instructions
- Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
MUFFIN BATTER:
- Place Dry Ingredients in a bowl and mix to combine.
- Whisk Wet Ingredients in a separate bowl.
- Pour the Wet Ingredients into the Dry Ingredients until flour is almost incorporated (limit to 8 stirs!) - don't overmix (makes muffins hard).
- Add green onion, bacon and cheese, stir 5 times.
ASSEMBLE
- Place 1/4 cup batter into each of the 4 muffin tin holes.
- Use spoon to make a well in the batter, crack egg into each well.
- Divide the remaining batter between each hole to cover the egg - best way is to dollop batter around the yolk, then on top of the yolk, then spread to cover (see video).
- Brush the muffins with melted butter, then bake for 25 minutes or until golden brown.
- Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
- Best served warm!
Notes
Baking soda also known as bi-carbonate soda. Can sub as follows:
3. Muffin tin size - you need to use Texas muffin tins ie the large muffin tins, not standard cupcake size muffin tins (unless you use quail or small duck eggs, will make 6 - 7 using standard muffin tin).
A reader made this in large popover tins and said that worked as well!
4. Storage - best stored in fridge because it has an egg inside, keeps for around 4 days.
Not suitable for freezing because the egg white will become rubbery. To freeze, whisk the egg before pouring into the muffin tin (cooked scrambled eggs freeze fine).
5. Nutrition per muffin. These are BIG and generous!
this recipe is sponsored by Mediterranean Supermarket
- Baking soda - use extra 3/4 tsp baking powder instead
- Baking powder - use extra 1/2 tsp baking soda instead