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Bacon and Egg Breakfast Muffins
Recipe video above. 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.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)
(100g) cheddar cheese (, shredded (or other of choice))1 cupmelted butter2 tbsp
2
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.
3
Muffin Batter:
4
Place Dry Ingredients in a bowl and mix to combine.
5
Whisk Wet Ingredients in a separate bowl.
6
Pour the Wet Ingredients into the Dry Ingredients until flour is almost incorporated (limit to 8 stirs!) - don't overmix (makes muffins hard).
7
Add green onion, bacon and cheese, stir 5 times.
green onion (, finely sliced (2 stems))1 cup(100g) cheddar cheese (, shredded (or other of choice))1 cup
8
Assemble
9
Place 1/4 cup batter into each of the 4 muffin tin holes.
(100g) cheddar cheese (, shredded (or other of choice))1 cupcups (225g) flour (, plain / all purpose)1 1/2cup (165 ml) milk (, full or low fat)2/3cup sour cream or plain yoghurt (, preferably full fat)2/3
10
Use spoon to make a well in the batter, crack egg into each well.
(100g) cheddar cheese (, shredded (or other of choice))1 cupegg1eggs4
11
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).
(100g) cheddar cheese (, shredded (or other of choice))1 cupegg1eggs4
12
Brush the muffins with melted butter, then bake for ⏱️ 25 minutes or until golden brown.
(100g) cheddar cheese (, shredded (or other of choice))1 cupmelted butter2 tbsp
13
Remove from oven and allow to rest for ⏱️ 5 minutes before turning out onto a cooling rack.
14
Best served warm!
Nutrition Facts
calories
695 kcal
fat Content
38 g
serving Size
209 g
fiber Content
2 g
sugar Content
5 g
sodium Content
1526 mg
protein Content
36 g
cholesterol Content
279 mg
carbohydrate Content
51 g
saturated Fat Content
21 g
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