Bacon and Egg Breakfast Muffins
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(80)
Ingredients
4 servings
- 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)
- 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
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Preparation
Step 1
Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)
Step 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.
Step 3
Muffin Batter:
Step 4
Place Dry Ingredients in a bowl and mix to combine.
Step 5
Whisk Wet Ingredients in a separate bowl.
Step 6
Pour the Wet Ingredients into the Dry Ingredients until flour is almost incorporated (limit to 8 stirs!) - don't overmix (makes muffins hard).
Step 7
Add green onion, bacon and cheese, stir 5 times.
Step 8
Assemble
Step 9
Place 1/4 cup batter into each of the 4 muffin tin holes.
Step 10
Use spoon to make a well in the batter, crack egg into each well.
Step 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).
Step 12
Brush the muffins with melted butter, then bake for 25 minutes or until golden brown.
Step 13
Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
Step 14
Best served warm!
Step 15
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