Bacon and Egg Breakfast Muffins

Prepare the muffins

1. 1

   Step 1: Preheat the oven to 180°C/350°F. Brush 4 Texas muffin tin holes with butter.

2. 2

   Step 2: Heat a nonstick pan over high heat. Add the bacon and fry until lightly browned. Transfer it to a paper towel to drain the fat, then set it aside.

3. 3

   Step 3: Place the dry ingredients in a bowl and mix to combine.

4. 4

   Step 4: Whisk the wet ingredients in a separate bowl.

5. 5

   Step 5: Pour the wet ingredients into the dry ingredients and mix until the flour is almost incorporated, limiting the mixing to 8 stirs. Do not overmix, or the muffins will be hard.

6. 6

   Step 6: Add the green onion, bacon, and cheese, then stir 5 times.

7. 7

   Step 7: Place 1/4 cup of batter into each of the 4 muffin tin holes.

8. 8

   Step 8: Use a spoon to make a well in the batter, then crack an egg into each well.

9. 9

   Step 9: Divide the remaining batter between the muffin tin holes to cover the eggs. Dollop batter around each yolk first, then on top of the yolk, and spread it to cover.

10. 10

    Step 10: Brush the muffins with melted butter, then bake for 25 minutes or until golden brown.

11. 11

    Step 11: Remove the muffins from the oven and let them rest for 5 minutes before turning them out onto a cooling rack.

12. 12

    Step 12: Serve warm.