BACON AND EGG BREAKFAST MUFFINS
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.
Provided by Nagi | RecipeTin Eats
Time 35m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : ServingSize 209 g, Calories 695 kcal, Carbohydrate 51 g, Protein 36 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 279 mg, Sodium 1526 mg, Fiber 2 g, Sugar 5 g
BACON AND EGG BREAKFAST MUFFINS
Make and share this Bacon and Egg Breakfast Muffins recipe from Food.com.
Provided by Pinay0618
Categories Quick Breads
Time 56m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
- Combine flour, sugar, and dry mustard.
- Stir in cheese and make a well in the center of the ingredients.
- Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
- Fill prepared muffin cups 1/3 full (half the batter will be used).
- Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
- Top with remaining batter. Muffin cups should be about 2/3 full.
- Bake for 20 to 25 minutes or until muffins are lightly browned.
- Serve hot.
Nutrition Facts : Calories 193.4, Fat 10, SaturatedFat 3.2, Cholesterol 59, Sodium 395.3, Carbohydrate 18.5, Fiber 0.6, Sugar 2.2, Protein 6.9
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