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Bacon and Egg Muffins
Nb persons: 0
Yield: 6 muffins
Preparation time:
Total time:
Source: http://firstlookthencook.wordpress.com/2010/12/05/bacon-and-egg-muffins/
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
1. Preheat the oven to 375 degrees.
2. Grease 6 jumbo muffin tins (or 1-cup ramekins) with non-stick spray and set aside.
3. Whisk the flour, salt, baking powder, sugar, bacon, chives and cheese in a large bowl.
4. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter.
5. Fold the ingredients together gently until no dry spots remain.
6. Spoon about 1/4 cup batter into each of the muffin tins.
7. Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter.
8. Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. It's easiest if you work with small dollops of batter.
9. If you cover the yolk, it will spread out when it bakes.
10. 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.)
11. Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.
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