People always say that breakfast is the most important meal of the day. Maybe that’s why I always find myself struggling to choose just what to eat to kickstart my day. So, when I stumbled upon this recipe for bacon and egg muffins on a food blog called RecipeTin Eats, I knew I’d found an answer.
If you have also found yourself starring into the fridge trying to decide between eggs and bacon or perhaps a pastry, then these bacon and egg breakfast muffins are the solution to your early morning struggle. The secret to these muffins’ savory taste is the baked egg hidden in the middle.
Bacon and Egg Breakfast Muffins
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 12 muffins
Preheat the oven to 350°F.
Spray pop-over muffin tins (or Texas style muffin tins) with oil or grease with butter.
#SpoonTip: This recipe does not work with regular sized muffin tins because there is not enough room for the batter and the egg.
Heat a non-stick pan over high heat. Add the chopped bacon and fry until lightly browned. Place the bacon on a paper towel and set aside.
Chop the scallions and set aside.
Combine the flour, baking powder and baking soda in a bowl and mix.
Whisk together the milk, white vinegar, salt, sour cream, melted butter and three eggs in a bowl.
Pour the wet and dry ingredients into one bowl and mix until combined. Do not over mix.
Add the chopped bacon, grated cheddar, and chopped scallions into the bowl and fold them into the batter.
Place about 2 tablespoons of the batter into the bottom of each muffin tin hole and create a divot in the batter. Crack an egg into the divot of each muffin tin hole.
Divide the remaining batter amongst the holes in order to cover the eggs.
Place the muffins into the oven and cook for about 25 minutes or until golden brown.
#SpoonTip: If you are using Texas size tins, the muffins should be cooked for about twenty minutes.