Eggs and muffins take around the same time to bake. So I wondered – is it possible to bake eggs IN muffins? Turns out you can. So finally, I’ve got a REAL Bacon & Egg Muffin!
If you’re a regular reader then you’ll know that I like to put my own spins on classics. Not because I think I can do better because it is not possible to improve on classics. There’s a reason they have stood the test of time!
Like classic bacon and eggs. Piled high on perfectly toasted sourdough, preferably with a side of buttery mushrooms. Hold the spinach and tomatoes thanks. No greens on my Big Breakfast Plate!
But sometimes it’s fun to try something different. These muffins were an experiment. A “what if I did this….?” attempt when I was making some cheese muffins one day.
Turns out, not only did the experiment work out better than expected, but I managed to create a new “grab and go” breakfast to add to my rotation. They last for around 4 days (I store them in the fridge because of the egg) and I just pop them in the microwave for 40 seconds to warm up. Throw them in a paper bag and run out the door.
They look just like ordinary muffins! No clue of the hidden goodness inside….
I’d love to say it’s great for the freezer, but unfortunately it isn’t because the egg whites become rubbery (cooked yolks freeze fine, whites don’t). However, I have made batches of these with beaten eggs (instead of cracking them in whole) and they freeze very well!
I did consider making these using boiled eggs and pushing them into the batter. Doing it that way, the eggs would look fabulous when you cut into it because they would hold their shape. But the eggs would be overcooked. So I opted to crack raw eggs into the muffin batter. Even though, as you can see, the egg ends up somewhat wonky, at least the egg yolk isn’t overcooked.
Well, you know what they say! The beauty is often in the flaw of things. Oh, wait. That’s not a real saying. That’s what I say when I serve up wonky “rustic” food!!
– Nagi x
- 4 oz / 120 g bacon, chopped (I used lean bacon)
- ½ cup scallions / shallots, chopped
- 1 cup grated cheddar cheese (or any other flavoured melting cheese)
- 1¼ cups plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup milk + ½ tsp white vinegar OR ½ cup buttermilk
- ½ tsp salt
- 5 tsp sour cream (full fat)
- 2 tbsp vegetable oil or melted butter
- 1 egg
- 4 eggs
- 1 tbsp melted butter (optional, for brushing)
- Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease 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 just combined. Do not over mix.
- Fold in Flavourings, including cooked bacon..
- Place 3 tbsp of the batter into 4 muffin tin holes. Bang the tin to flatten the batter.
- Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. (Note 1)
- Brush the muffins with melted butter (optional), then bake for 20 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.
2. These will keep for around 4 days in the fridge. They should be kept in the fridge because it has egg inside.
This is not suitable for freezing because the egg white will become rubbery. If you want to make these to freeze, beat the egg before pouring into the muffin tin. Cooked scrambled eggs freeze fine.
3. Texas muffin tins are larger than ordinary muffin tin / cupcake tins. Because..well you know, EVERYTHING is bigger in Texas! A reader made this in large popover tins and said that worked as well!
Nutrition per muffin – 533 calories using lean bacon or 465 calories using lean turkey bacon.