Ingredients for Cheese Bacon Breakfast Muffins
- 6 slices short rindless bacon
- Olive Oil
- Button Mushrooms
- Plain Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Black Pepper
- 1 ½ cups (150g) shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- ½ cup (115g) unsalted butter, melted
- Eggs
- ½ cup (120ml) milk
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How to Make Cheese Bacon Breakfast Muffins
- Cook 6 slices of short rindless bacon in a frying pan over medium-high heat until light and golden brown, stirring frequently. This should take about 4 minutes.
- Remove the bacon to a plate lined with paper towels to drain excess grease.
- Add 1 tablespoon of oil to the pan. Increase heat to high. Add 8 oz (225g) sliced mushrooms and cook for 5 minutes, until tender. Set aside to cool.
- Preheat your oven to 200°C (400°F).
- Grease a 12-hole muffin tin or a 6-hole Texas-sized muffin tin.
- In a large bowl, sift together 1 ½ cups (180g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 1 ½ cups (150g) shredded cheddar cheese and 2 tablespoons chopped fresh chives. Mix well.
- In a separate bowl, whisk together ½ cup (115g) melted unsalted butter, 1 large egg, and ½ cup (120ml) milk. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the cooked bacon and mushrooms.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-18 minutes for regular-sized muffins or 20-25 minutes for Texas-sized muffins, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
2g
Fat
29g
Carbs
4g
