Bacon And Egg Breakfast Muffins Metric
Prep
15m
Cook
20m
Total
35m
Ingredients
4 servingsFlavourings
Dry Ingredients
Wet Ingredients
Muffin
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 490kcal 24%
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Fat 30g 46%
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Saturated Fat 13g 65%
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Carbohydrates 35g 11%
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Fiber 2g 8%
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Sugar 4g 8%
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Protein 18g 36%
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Cholesterol 200mg 66%
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Sodium 650mg 27%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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.
Muffin tin size – use Texas muffin tins (the large muffin tins), not standard cupcake size muffin tins (unless you use quail eggs - will make 6 – 7 using standard muffin tin).
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).
Serve warm.
Muffin tin size – use Texas muffin tins (the large muffin tins), not standard cupcake size muffin tins (unless you use quail eggs - will make 6 – 7 using standard muffin tin).
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).
Serve warm.
Saved & edited by @jantho
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