Bacon & Egg Muffins
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalA big, fluffy, cheesy, bacony muffin with a whole egg inside. This is the champion of breakfast muffins!
Ingredients
6 medium 6 eggs, soft or hard boiled (see note)
300 ml 300 buttermilk
150 ml 150 vegetable oil
3 large 3 eggs (for the batter)
150 g 150 cheddar cheese, grated
200 g 200 streaky bacon, cooked until crisp and chopped
3 3 spring onions, finely sliced
350 g 350 plain flour
1 tbsp 1 baking powder
1/2 tsp 1/2 baking soda
1 tsp 1 salt
Freshly ground black pepper
Directions
- Preheat the oven to 180°C. Line a 6-cup Texas muffin tin with baking paper cases or grease generously. Place the 6 medium eggs in a saucepan of cold water. Bring to a gentle boil, then simmer for 5 minutes for soft-set yolks. Transfer immediately to ice water to stop the cooking, then peel carefully once cool.
- In a large bowl, whisk together the buttermilk, vegetable oil and 3 large eggs until smooth. Stir through the cooked bacon, spring onions and grated cheddar. Season with freshly ground black pepper.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spoon a layer of batter into the base of each muffin cup (just enough to cover the bottom). Place a peeled boiled egg upright in the centre of each. Divide the remaining batter evenly over the top, ensuring each egg is fully enclosed. Pile a little extra batter on top for a generous Texas-style dome.
- Bake for 20-25 minutes, or until golden and a skewer inserted into the muffin (avoiding the egg) comes out clean. Allow to cool in the tin for 5-10 minutes before transferring to a wire rack. Serve warm with butter.
Notes
- If you can’t find buttermilk easily, combine 300 ml regular milk with 1 tablespoon lemon juice or white vinegar. Stir and let sit for 5-10 minutes before using.