Bacon, Egg and Cheese Breakfast Muffins.jpg

Bacon, Egg and Cheese Breakfast Muffins

Avoid the morning breakfast rush by making these light and fluffy muffins ready to grab and go. Filled with bacon, cheese and a whole egg, they’re the perfect way to kick-start your day.

How long will it take?

40 minutes

What’s the serving size?

Serves 4

What do I need?

  • 150 g Wursthaus bacon, chopped
  • 1 spring onion, finely chopped
  • 100 g cheddar cheese, grated
  • 225 g plain flour
  • 1 ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 165 mL milk
  • ½ tsp white vinegar
  • ½ tsp salt
  • 2/3 cup sour cream
  • 3 tbsp vegetable oil
  • 5 eggs, divided
  • 2 tbsp melted butter

How do I make it?

  1. Preheat oven to 180C.
  2. Grease 4 holes of a Texas muffin tin with butter.
  3. Heat a frying pan over high heat, add bacon and cook until lightly browned. Remove from pan and drain on paper towel. Set aside.
  4. In a large bowl combine flour, baking powder and bicarbonate of soda.
  5. In a separate smaller bowl mix milk, vinegar, salt, sour cream, vegetable oil and 1 egg.
  6. Pour smaller bowl ingredients into the larger bowl and stir until just combined (note – do not overmix as this will make the muffins tough).
  7. Add spring onion, bacon and cheese and stir to just combine.
  8. Place ¼ cup batter into each of the muffin tin holes. Make a well in the batter with a spoon and then crack an egg into each.
  9. Spoon remaining batter on top of the eggs and then brush the tops of the muffins with melted butter.
  10. Bake for 25 minutes or until golden brown.

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