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.
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 150 g / 5oz bacon (, chopped (I use lean))
- 1 cup green onion (, finely sliced (2 stems))
- 1 cup (100g) cheddar cheese (, shredded (or other of choice))
- 1 1/2 cups (225g) flour (, plain / all purpose)
- 1 1/4 tsp baking powder ((Note 1))
- 1/4 tsp baking soda ((aka bicarbonate soda, Note 1))
- 2/3 cup (165 ml) milk (, full or low fat)
- 1/2 tsp white vinegar ((Note 2))
- 1/2 tsp salt
- 2/3 cup sour cream or plain yoghurt (, preferably full fat)
- 3 tbsp vegetable oil ((or other neutral flavoured oil))
- 1 egg
- 4 eggs
- 2 tbsp melted butter
Steps
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.
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.
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!
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