Hi again,
So another savoury dish is coming your way! These are my bacon and egg breakfast muffins. Although they are also vegetarian breakfast muffins, as I swap the bacon for peppers!
They are really yummy and the perfect snack for when you want something full of flavour and that you know is going to give you bundles of energy! And they great thing, is that they last up to a week in the fridge... if they're still around by then.
The ingredients that you are going to need to make these bundles of joy are: (to make 12 buns)
- 6 Eggs, whisked
- 50g Milk,
- 10 rashers of Bacon, streaky
- Salt and Pepper
- A little oil to grease the bun tray
What you want to do to prepare is, pre-heat your oven to 170C in a fan assisted oven and then grease your bun tray. Do this by using a pastry brush, or whatever you have that can spread and grease the whole tray, including the flat edges on the surface as these bad boys are gonna expand like nobodies business. Although the nice thing is that when they come out of the oven, they'll shrink down, as egg tends to do and become this lovely bite-sized snakaroo!
Crack 6 eggs into a clean bowl. Add the milk, salt and pepper and whisk this all together as you would, were you making an omelette.
Then you want to cook the bacon rashers. To do this, heat up a non-stick pan without oil and then once hot layer the slices of bacon in. It really doesn't matter if they are overlapping or touching as they will shrink considerably when heated through. Although, if the idea of bacon fraternising with each other, when you don't want them to, disturbs you or makes you feel uncomfortable, then please, feel perfectly free to do this in two batches. A happy cook = good food!
Turn the bacon 2-3 times until it is blotted with little golden brown specks and smells yummy. The rashers will leak their fat, acting as a self made non-stick grease. This also saves you from adding more fat than needed.
What I do is, with a clumped up piece of kitchen roll, use the tongs of what you are using the flip the bacon to seep up the excess oil in the pan, this ensures the bacon is less greasy and then will make your muffins nicer.
When the bacon is cooked through, chop it up into bite-sized pieces and fling them into the egg mixture. Give this a quick whisk and then pour even amounts into each bun section on the tray. This should fill the hole around 3/4 of the way up.
Pop them into the oven and cook for around 20 minutes or until slightly browned on the top and risen. You'll know yourself when they are cooked, egg isn't a hard one to know when it is cooked. :)
When cooked, take out of the oven, and don't worry they will shrink, but for the better!
When they are cooled, eat up chaps!!
Hope you enjoyed this, I know I sure enjoyed eating them. I'm becoming quite the little porker in some respects... But don't worry, I'm going on a diet, It is called, 'Eat whatever takes my fancy diet'. It completely agrees with me. Everything in moderation... wait! How did I get onto this topic? I'm stopping now, to eat funnily enough!
Tood-a-loo!!
- A little oil to grease the bun tray
What you want to do to prepare is, pre-heat your oven to 170C in a fan assisted oven and then grease your bun tray. Do this by using a pastry brush, or whatever you have that can spread and grease the whole tray, including the flat edges on the surface as these bad boys are gonna expand like nobodies business. Although the nice thing is that when they come out of the oven, they'll shrink down, as egg tends to do and become this lovely bite-sized snakaroo!
Crack 6 eggs into a clean bowl. Add the milk, salt and pepper and whisk this all together as you would, were you making an omelette.
Then you want to cook the bacon rashers. To do this, heat up a non-stick pan without oil and then once hot layer the slices of bacon in. It really doesn't matter if they are overlapping or touching as they will shrink considerably when heated through. Although, if the idea of bacon fraternising with each other, when you don't want them to, disturbs you or makes you feel uncomfortable, then please, feel perfectly free to do this in two batches. A happy cook = good food!
Turn the bacon 2-3 times until it is blotted with little golden brown specks and smells yummy. The rashers will leak their fat, acting as a self made non-stick grease. This also saves you from adding more fat than needed.
What I do is, with a clumped up piece of kitchen roll, use the tongs of what you are using the flip the bacon to seep up the excess oil in the pan, this ensures the bacon is less greasy and then will make your muffins nicer.
When the bacon is cooked through, chop it up into bite-sized pieces and fling them into the egg mixture. Give this a quick whisk and then pour even amounts into each bun section on the tray. This should fill the hole around 3/4 of the way up.
Pop them into the oven and cook for around 20 minutes or until slightly browned on the top and risen. You'll know yourself when they are cooked, egg isn't a hard one to know when it is cooked. :)
When cooked, take out of the oven, and don't worry they will shrink, but for the better!
When they are cooled, eat up chaps!!
Hope you enjoyed this, I know I sure enjoyed eating them. I'm becoming quite the little porker in some respects... But don't worry, I'm going on a diet, It is called, 'Eat whatever takes my fancy diet'. It completely agrees with me. Everything in moderation... wait! How did I get onto this topic? I'm stopping now, to eat funnily enough!
Tood-a-loo!!
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