Bacon and Egg Breakfast Muffins
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5.0
240 reviews
Excellent
Bacon and Egg Breakfast Muffins
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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.
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Ingredients
Flavourings
- 150g / 5oz Bacon , chopped (I use lean)
- 1 cup green onion , finely sliced (2 stems)
- 1 cup (100g) cheddar cheese , shredded (or other of choice)
Dry Ingredients
- 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)
Wet Ingredients
- 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
Muffin
- 4 eggs
- 2 tbsp melted butter
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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:
- Vinegar activates the baking soda, giving it a kick start to help the muffins rise better. Has the same effect as using buttermilk which is a common ingredient in muffins. Can't taste once cooked.
- 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 eggs, will make 6 - 7 using standard muffin tin).
- A reader made this in large popover tins and said that worked as well!
- 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).
- Nutrition per muffin. These are BIG and generous!
- Baking soda - use extra 3/4 tsp baking powder instead
- Baking powder - use extra 1/2 tsp baking soda instead
Nutrition Information
Show Details
Serving
209g
Calories
695cal
(35%)
Carbohydrates
51g
(17%)
Protein
36g
(72%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Cholesterol
279mg
(93%)
Sodium
1526mg
(64%)
Potassium
601mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
994IU
(20%)
Vitamin C
5mg
(6%)
Calcium
405mg
(41%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Serving | 209g | |
| Calories | 695cal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 279mg | 93% |
| Sodium | 1526mg | 64% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 405mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
240 reviews
Excellent
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