Name: Bacon and Egg Breakfast Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 150g / 5oz lean bacon, chopped; 1 cup green onion (2 stems), finely sliced; 1 cup (100g) cheddar cheese, shredded (or cheese of choice); 1 1/2 cups (225g) plain / all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp baking soda (bicarbonate soda); 1/2 tsp salt; 2/3 cup (165 ml) milk, full or low fat; 1/2 tsp white vinegar; 2/3 cup sour cream or plain yoghurt, preferably full fat; 3 tbsp vegetable oil (or other neutral flavored oil); 1 egg; 4 eggs (for topping inside muffins); 2 tbsp melted butter (for brushing)

Ingredients

150g (5oz) bacon, chopped (lean recommended)

1 cup green onion, finely sliced (about 2 stems)

1 cup (100g) cheddar cheese, shredded (or cheese of choice)

1 1/2 cups (225g) plain/all-purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda (bicarbonate soda)

2/3 cup (165 ml) milk, full or low fat

1/2 tsp white vinegar

1/2 tsp salt

2/3 cup sour cream or plain yoghurt, preferably full fat

3 tbsp vegetable oil (or other neutral-flavored oil)

1 egg

4 eggs (for the centers)

2 tbsp melted butter (for brushing)

Instructions

Step 1: Preheat the oven to 180°C (350°F). Lightly brush 4 Texas muffin tin holes with melted butter to prevent sticking.

Step 2: Heat a non-stick pan over high heat. Add the chopped bacon and fry until lightly browned. Remove and place on paper towels to drain excess fat, then set aside.

Step 3: In a large bowl, combine the plain flour, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.

Step 4: In a separate bowl, whisk together the milk, white vinegar, sour cream (or yoghurt), vegetable oil, and 1 egg until smooth.

Step 5: Pour the wet ingredients into the dry ingredients and gently stir until the flour is almost incorporated. Limit stirring to about 8 times to avoid tough muffins.

Step 6: Fold in the green onion, cooked bacon, and shredded cheese with about 5 gentle stirs just to combine.

Step 7: Spoon approximately 1/4 cup of the batter into each prepared muffin tin hole.

Step 8: Use the back of a spoon to create a small well in each portion of batter. Crack one egg into each well, being careful not to break the yolk.

Step 9: Divide the remaining batter evenly over each egg to cover it completely. Dollop the batter around and on top of the yolk, then gently spread to seal.

Step 10: Brush the tops of the muffins with melted butter for a golden finish.

Step 11: Bake in the preheated oven for 25 minutes or until the muffins are golden brown and the eggs are cooked to your liking.

Step 12: Remove from oven and let the muffins rest for 5 minutes before carefully turning them out onto a cooling rack.

Step 13: Serve warm for the best flavor and texture.

Tips & Variations

Use lean bacon to reduce greasiness and keep the muffins light.

You can substitute cheddar with mozzarella, feta, or your favorite cheese for a different flavor.

To make these ahead, bake muffins without the eggs in the center, then top with a cooked or poached egg just before serving.

For extra flavor, add herbs like chives, parsley, or a pinch of smoked paprika to the batter.

Use full-fat yoghurt or sour cream for richer, more tender muffins.

FAQs

Can I use a regular muffin tin instead of a Texas muffin tin?

Yes, a regular muffin tin works fine, but the muffins will be smaller and may take less time to bake. Adjust baking time accordingly and check doneness with a toothpick.

How do I know when the eggs inside the muffins are cooked properly?

The eggs are done when the whites are set and no longer runny but the yolks remain slightly soft for creaminess. If you prefer fully cooked yolks, bake a few minutes longer and monitor closely to avoid overcooking.