Savory Breakfast Muffins with Bacon and Egg
Start your day with these delightful Savory Breakfast Muffins filled with crispy bacon and creamy eggs. Perfect for breakfast on the go or a leisurely brunch, these muffins are a delicious combination of flavors and textures. The sharp cheddar cheese adds a rich taste while the self-rising flour gives the muffins a light and fluffy texture. Make a batch ahead of time and warm them up for a quick breakfast – your family and friends will love sharing these delightful bites!
N/A
Servings
200
Calories
9
Ingredients
Ingredients
White Lily self-rising flour
2 cups (Measured)
Granulated sugar
2 tablespoons (Measured)
Dry mustard
1 teaspoon (Measured)
Shredded sharp cheddar cheese
3/4 cup (Shredded)
Large egg
1 (Lightly beaten)
Milk
3/4 cup (Measured)
Crisco vegetable oil
1/4 cup (Measured)
Large eggs (hard-boiled, diced)
2 (Diced)
Cooked bacon
4 slices (Drained and crumbled)
Instructions
1
Preheat your oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
2
In a large mixing bowl, combine the self-rising flour, granulated sugar, and dry mustard. Mix well.
3
Gently fold in the shredded sharp cheddar cheese into the dry ingredients, ensuring it is evenly distributed. Create a well in the center of the mixture.
4
In a separate bowl, whisk together the lightly beaten large egg, milk, and vegetable oil until well combined.
5
Pour the wet mixture into the well of the dry ingredients, stirring gently until just moistened. Be careful not to overmix.
6
Spoon the batter into the prepared muffin cups, filling them about one-third full - this will leave space for the egg and bacon filling.
7
In another bowl, combine the diced hard-boiled eggs and crumbled cooked bacon. Divide the mixture evenly among the muffin cups.
8
Top each cup with the remaining batter until they are about two-thirds full, ensuring the filling stays well covered.
9
Bake in the preheated oven for 20 to 25 minutes or until the muffins are lightly browned and a toothpick inserted in the center comes out clean.
10
Once baked, let them cool for a few minutes before removing from the tins. Serve warm and enjoy!
Nutrition Information
12g
Fat
15g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Savory Breakfast Muffins with Bacon and Egg?
These muffins are a savory combination of crispy bacon, hard-boiled eggs, and sharp cheddar cheese in a light and fluffy batter made with self-rising flour.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long do the muffins need to bake?
The muffins should bake for 20 to 25 minutes or until they are lightly browned.
What type of flour is used in this recipe?
The recipe calls for 2 cups of White Lily self-rising flour.
How much sugar is included in the muffins?
The recipe uses 2 tablespoons of granulated sugar.
What kind of cheese is best for these muffins?
The recipe recommends using 3/4 cup of shredded sharp cheddar cheese for a rich flavor.
How many eggs are used in total?
The recipe uses one large egg for the batter and two hard-boiled eggs for the filling.
What brand of vegetable oil is recommended?
Crisco vegetable oil is specified in the ingredients list.
How much milk is needed for the batter?
You will need 3/4 cup of milk.
What seasoning is added to the dry ingredients?
One teaspoon of dry mustard is added to provide a savory depth of flavor.
How many slices of bacon are required?
You will need 4 slices of cooked bacon, drained and crumbled.
How should I prepare the muffin tin?
Lightly spray a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
How do I prepare the hard-boiled eggs?
The hard-boiled eggs should be diced before being mixed with the bacon.
What is the first step in mixing the batter?
Combine the self-rising flour, granulated sugar, and dry mustard in a large mixing bowl.
How should the cheese be added?
Gently fold the shredded cheddar cheese into the dry ingredients to ensure it is evenly distributed.
Should I overmix the batter?
No, you should stir the wet and dry ingredients gently until just moistened to avoid overmixing.
How much batter goes in the bottom of each cup?
Fill the muffin cups about one-third full with the initial layer of batter.
How is the filling added to the muffins?
Divide the mixture of diced hard-boiled eggs and crumbled bacon evenly among the muffin cups after the first layer of batter.
How full should the muffin cups be before baking?
Top the filling with remaining batter until the cups are about two-thirds full.
How can I tell if the muffins are finished baking?
The muffins are done when a toothpick inserted into the center comes out clean.
Should the muffins be served hot or cold?
The muffins are best served warm, though they can be cooled slightly after baking.
Can I make these muffins ahead of time?
Yes, you can make a batch ahead of time and warm them up for a quick breakfast later.
How many calories are in one savory muffin?
Each muffin contains approximately 200 calories.
What is the fat content per serving?
There are 12 grams of fat per serving.
How much protein is in each muffin?
Each muffin provides 8 grams of protein.
How many carbohydrates are in a muffin?
There are 15 grams of carbohydrates per serving.
Is this recipe suitable for brunch?
Yes, these savory muffins are perfect for a leisurely brunch or a quick breakfast on the go.
What makes these muffins light and fluffy?
The use of self-rising flour helps give the muffins a light and fluffy texture.
What tags are associated with this recipe?
Tags include breakfast, muffins, bacon, egg, savory, quick, easy, brunch, cheddar cheese, and self-rising flour.
Is the muffin tin standard size?
Yes, the recipe is designed for a standard 12-cup muffin tin.