Bacon and Egg Breakfast Muffins
Prep
15m
·
Cook
20m
·
Total
35m
About This Recipe
This Bacon and Egg Breakfast Muffins recipe combines crispy bacon, green onions, and cheddar cheese with a fluffy muffin base. A great grab-and-go breakfast option, these savory muffins are easy to make and perfect for meal prep.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
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Flavourings
Dry Ingredients
Wet Ingredients
Muffin
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories954kcal47%
-
Fat54g2%
-
Saturated Fat22g1%
-
Carbohydrates75g3%
-
Fiber2g0%
-
Sugar3g0%
-
Protein34g1%
-
Cholesterol283mg14%
-
Sodium940mg47%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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 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!
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 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!