Zutaten für Bacon And Egg Breakfast Muffins
- 1 1/2 cups White Lily Self Rising Flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon dry mustard
- 1 cup shredded sharp cheddar cheese
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs, diced
- 4 slices cooked bacon, crumbled
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Zubereitung von Bacon And Egg Breakfast Muffins
- Preheat oven to 400°F (200°C).
- Lightly grease 12 muffin cups with non-stick cooking spray or line with paper muffin liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon dry mustard.
- Stir in 1 cup shredded cheddar cheese. Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 large egg, ½ cup milk, and ¼ cup vegetable oil.
- Pour the wet ingredients into the well in the dry ingredients. Stir gently until just combined. Do not overmix.
- Fill each prepared muffin cup about ⅓ full with the batter.
- In a small bowl, combine 2 diced large eggs and 4 slices of cooked, crumbled bacon.
- Divide the egg and bacon mixture evenly among the muffin cups, placing it on top of the batter in each cup.
- Top each muffin cup with the remaining batter, filling them about ⅔ full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
16g
Carbs
6g
