Bacon and Egg Breakfast Muffins
These Bacon and Egg Muffins are ideal served warm for a leisurely breakfast or eat them cold for a breakfast on the run. Either way they go well with orange juice and coffee. Especially coffee.
We last made these on a family trip and they got the big tick of approval.
Bacon and Egg Breakfast Muffins
Ingredients
- FLAVOURING
- 150 g Bacon chopped finely
- 1 cup Shallots finely diced
- 1 cup Shredded Cheese
- DRY INGREDIENTS
- 1.5 cups Plain Flour
- 1.25 tsp Baking Powder
- 1/4 tsp Bicarb of Soda
- WET INGREDIENTS
- 2/3 cup Milk
- 1/2 tsp White Vinegar
- 1/2 tsp Salt
- 2/3 cup Plain Yoghurt
- 3 tsp Vegetable Oil
- 1 Egg
- FILLING etc
- 4 Eggs
- 2 tbsp Melted Butter
Instructions
- Preheat your oven to 180 deg C. Brush 4 Texas Muffin Tin holes with butter.
- Heat a non-stick saucepan over a high heat. Add the bacon and fry until browned. Remove the cooked bacon and place on to drain the fat, then set aside.
- Place the dry ingredients in a bowl and mix to combine.
- In a separate bowl, whisk the wet ingredients.
- Pour the wet ingredient mix into the dry ingredients, stirring 8 times, until the flour is almost incorporated. (Don't overmix as this makes the muffins hard).
- Add the shallots, bacon and cheese then stir another 5 times.
- Place 1/4 cup of the batter mixture in each of the 4 muffin tin holes.
- Use a spoon to make a well in the batter and crack an egg into each well.
- Divide the remaining batter between each hole to cover the egg – the best way is to dollop batter around the yolk then on top of the yoke, then spread to cover.
- Brush the muffins with melted butter then bake for 25 minutes or until golden brown.
- Remove from the oven and allow to est for 5 minutes before turning out into a cooling rack.
- Serve warm