Cheese & Bacon Breakfast Muffins

12
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"This one was given to me by a girlfriend and it was yummy (we had regular size). Still have to make it myself. I have included cooking the bacon in the cooking time. UPDATE quizzed the girlfriend, she gave the recipe as is not as she does - so o'kay the difference is she used 6 slices of short rindless bacon (which is basically just the bacon meat only - no fat), therefore yes you would need the oil, she felt that way was healthier than the bacon fat."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (98.1 g)
  • Calories 287
  • Total Fat - 19.4 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 86.4 mg
  • Sodium - 417.2 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.1 g
  • Protein - 14.2 g
  • Calcium - 204.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.3 mg

Step 1

In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.

Step 2

Remove to a kitchen paper covered plate.

Step 3

Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.

Step 4

Preheat oven to 200 degree Celsius.

Step 5

Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.

Step 6

Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.

Step 7

Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.

Step 8

Fold through the bacon and mushrooms.

Step 9

Spoon mixture into prepared pan.

Step 10

Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.

Tips & Variations


No special items needed.

Related

KarenSTL

These are some great 'to go' breakfast muffins. I actually like them after they have completely cooled more than warm, as I an take the onion more when they are cooled. Next time I might add a little dill as I found them a bit plain. I did cut down the butter to 4 tbsp as I thought an entire stick seemed excessive, and I upped the milk a tad to offer enough moisture. Looking forward to an easy breakfast all week.

review by:
(29 Apr 2018)

dienia b

awesome its 6 tablespoons butter here , i think they taste more biscuity than muffiny , if that makes sense , mr picky was very happy with these and they would be handy going out the door breakfast, try these ,billboard tag

review by:
(20 Jan 2015)