Egg, Bacon and Cheese Breakfast Muffins
Make breakfast on the road an all-in-one affair. These cheesy bacon muffins have a whole egg baked into the centre, ideal for a quick and tasty roadside meal..
- Serves: 4-6 |
- Yields: 6 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 25 mins
6 large eggs, boiled and peeled
2 C (500 ml) cake flour
1 tsp (5 ml) mustard powder
½ tsp (2,5 ml) bicarbonate of soda
1 tsp (5 ml) salt
1 ½ C (375 ml) buttermilk
½ C (125 ml) melted butter
200 g diced bacon
1 C (375 g) cheddar cheese, grated (125 g for topping)
10 g chives, chopped
a jumbo size muffin tray
Half fill a medium-sized pot with tepid water and place over moderate heat. Add the eggs to the water and bring up to a boil. Simmer for 9 minutes before removing and plunging the eggs into cold water. When the eggs are cool, peel them and set aside for later.
Preheat the oven to 180 ºC.
Fry the bacon in a large frying pan over medium-high heat until crispy. Drain the bacon on a piece of kitchen towel and let it cool.
In a large bowl whisk the flour, mustard powder, baking powder, bicarb and salt to combine.
In a medium bowl, whisk the buttermilk, butter and egg to combine.
Add the wet ingredients to the dry ingredients and mix briefly to combine. Add the bacon, 250 g of the grated cheese and chives and fold gently to combine. Do not over mix the dough or the muffins will be tough.
Spray a jumbo muffin tin well with non-stick spray. Use a tablespoon and scoop enough mixture into the muffin tin to coat the bottom and up the sides of the mould. Place a boiled egg into the centre of the muffin cup and then scoop 2-3 more tablespoons of batter on top of the egg; use the back of the spoon to cover and seal it. Repeat this process until you have used all the batter and completed all the muffins.
Top the muffins evenly with the remaining 125 g grated cheese and bake for 25 minutes until golden.
Remove and allow to cool completely.