Bacon and Egg Breakfast Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 eggs
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/4 cups plain flour
- 4 oz / 120 g bacon chopped (i used lean bacon)
- 1/2 cup scallions / shallots chopped
- 1 cup grated cheddar cheese (or any other flavoured melt
- 1/2 cup milk + 1/2 tsp white vinegar or 1/2 cup buttermilk
- 5 tsp sour cream (full fat)
- 2 tbsp vegetable oil or melted butter
- 1 tbsp melted butter (optional for brushing)
- Carbohydrate 35.4758716888733 g
- Cholesterol 36.2197916650098 mg
- Fat 13.1329195832795 g
- Fiber 1.01470835207064 g
- Protein 8.72579791857027 g
- Saturated Fat 8.12922499982214 g
- Serving Size 1 1 Serving (223g)
- Sodium 232.536166623807 mg
- Sugar 34.4611633368027 g
- Trans Fat 0.991765416751054 g
- Calories 295 calories
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.
