Cheese & Bacon Breakfast Muffins
Servings
Prep Time
Cook Time
Ready In
Recipe: #14676
October 18, 2014
"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."
Ingredients
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.
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