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.
Course: Breakfast, Brunch
Keyword: Bacon and Egg Muffins, Breakfast Muffins
Author: Nagi | RecipeTin Eats
150g / 5ozbacon, chopped (I use lean)
1cupgreen 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 1/4tspbaking powder(Note 1)
1/4tspbaking soda(aka bicarbonate soda, Note 1)
2/3 cup (165 ml)milk, full or low fat
1/2tspwhite vinegar(Note 2)
2/3cupsour cream or plain yoghurt, preferably full fat
3tbspvegetable oil(or other neutral flavoured oil)
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!
1. Baking soda also known as bi-carbonate soda. Can sub as follows:
Baking soda - use extra 3/4 tsp baking powder instead
Baking powder - use extra 1/2 tsp baking soda instead
2. 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.3. 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 or small duck eggs, will make 6 - 7 using standard muffin tin).A reader made this in large popover tins and said that worked as well!4. 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).5. Nutrition per muffin. These are BIG and generous!