Bacon and Egg Muffins

As I have mentioned before, most of my friends do not cook – and although all of my friends like to eat, I have very few that are obsessed with food like me, or that I would consider a “foodie.”  Most of my friends find it humourous that I want to talk about food and restaurants all the time .  Other friends are just happy that I love to cook, and definitely benefit from the endless baked goods that come from my kitchen.

Last year my older daughter had a secret crush on a boy in her class.  I say it is secret, because she didn’t talk about it – but it was obvious to me.  One day she asked if I could become friends with his mother so that I could invite her over to our house, and his son could come too.  Ok, that was how I figured out about the crush…  I don’t have a lot of free time in my life to socialize, but over the course of the school year, I realized that we actually did have a lot in common – specifically food.  On the occasion I would make it to school to pick my daughter up, it was so great to talk to someone about food and restaurants while  waiting for the bell to ring.

A few months ago she told me about these muffins she made – and she said I had to make them for the blog.  When someone like that gives me a tip, I listen.  She said they were delicious, and looked outrageous – and she was right.  I made these for dinner one night, and they were a big hit – the tender muffin with big chunks of salty bacon – and that egg in the center, delicious!!  They are super easy, but read the directions carefully.  Thanks for the great recipe and for sharing my love for food!

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 pound thick-cut bacon, cooked crisp and finely chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup grated parmesan cheese
  • 1 cup whole milk
  • 7 large eggs
  • 5 tablespoons unsalted butter, melted

Preparation

Preheat the oven to 375 degrees.  Grease 6 jumbo muffin tins (or 1-cup ramekins) with non-stick spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives and cheese in a large bowl.  Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter.  Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins.  Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter.  Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolkIt’s easiest if you work with small dollops of batter.  When you cover the yolk, it will spread out when it bakes.

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack.  (They won’t be very brown.)  Cool 5 minutes, then run a small knife around the edges of each muffin to release.  Serve hot.

Makes 6 muffins.

For a printer-friendly version of this recipe, please click here:  Bacon and Egg Muffins

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

About these ads

28 thoughts on “Bacon and Egg Muffins

  1. oh honey, this is SO up my alley! we do “egg mcmuffins” about daily around here! they look SO good!
    and h. liking boys already…..ah! watch out!

  2. i am loving the egg idea in these muffins, and i bet your daughter loves them even more knowing that her crush’s mom was the one who got u making these!

  3. OMG that looks Fantastic!!! My kid isn’t a big breakfast eater, but if we manage to grab & go he’ll eat. (teenage boys and their getting out of bed at the very last second, lol)

  4. Oh my gosh, this is a great idea and I can’t wait to try it. We love breakfast sandwiches, but what a fun twist to have your egg in a muffin. Yum!

  5. Pingback: Bacon & Gruyere Ricotta Muffins « Soul Eating

  6. Are these eat right away muffins or could you store them in the fridge over night and heat them up do you think? I’m always looking for recipes that I can cook ahead of time and take up to my cottage…

    • They are definitely excellent right out of the oven, but we had a couple of leftovers and warmed them up in the microwave the next day, and they were also excellent – they just didn’t have that nice crisp edge that they had right out of the oven.

  7. God, delicious! Poland tried them, too ! I made them a moment ago in king-size muffin pan, only 2 with eggs and 4 with more bacon & cheese. Fantastic! :)

  8. Pingback: Rise ‘n Shine! | TheDailyMuffin

  9. I’m so making these for my husband’s birthday breakfast! Question though, could I substitute 2% milk for the whole? Thanks for the awesome recipe!

  10. Just wondering, would you consider subbing the parmesan for cheddar (or simply using both?) , or did the parmesan flavor really seal the deal for you? I’m a big bacon-egg-cheese biscuit person, which usually involves cheddar…but I’m willing to branch out if you recommend straight-following! :)

  11. Pingback: Bacon ‘n Egg Muffins | schnin's kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s