Eggs and bacon are the perfect teammates, especially for breakfast! However, it’s hard to eat bacon and eggs on the way to work – you need something commuter-friendly instead, like these bacon and egg muffins!
These fluffy muffins have a secret inside – a whole egg in the middle. The egg is surrounded by a soft muffin filled with bacon pieces, cheese, and green onion.
This is the ultimate breakfast-to-go, and it will keep you filled up nicely until lunchtime.
Preheat oven to 350F/160C fan/gas mark 4. Brush 4 Texas muffin tin* holes with butter.
Heat a non-stick pan over high heat. Add bacon pieces and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
Place dry Ingredients in a bowl and mix to combine.
Whisk all the wet ingredients in a separate bowl.
Pour the wet ingredients into the dry ingredients and mix until flour is almost incorporated. Don’t go more than 8 stirs – overmixing makes muffins hard instead of fluffy.
Add green onion, bacon, and cheese, then stir 5 more times.
Place 1/4 cup batter into each of the 4 muffin tin holes.
Use a spoon to make a well in the batter, then carefully crack an egg into each well.
Divide the remaining batter between each hole to cover the egg – the best way is to put spoonfuls of batter around the yolk, then on top of the yolk, then gently spread to cover.
Brush the muffins with melted butter, then put in the oven and bake for 25 minutes or until golden brown.
Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack. These muffins are nicest when they are eaten still warm.
* ordinary muffin tins aren’t big enough to hold a whole egg. You need a Texas muffin tin instead.
You can store these muffins in the fridge, covered, for around 4 days.