Community Pick
Cheese & Bacon Breakfast Muffins

photo by birdienomnom





- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 3 slices bacon (rind removed and chopped)
- 1 tablespoon olive oil
- 400 g button mushrooms (finely chopped)
- 1 1⁄2 cups plain flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt (freshly ground)
- 1⁄4 teaspoon black pepper (freshly ground)
- 1 cup cheese (grated, tasty, cheddar is good)
- 2 tablespoons chives (finely chopped)
- 80 g butter (melted)
- 2 eggs (lightly whisked)
- 2⁄3 cup milk (skim milk was used)
directions
- In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
- Remove to a kitchen paper covered plate.
- Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
- Preheat oven to 200 degree celsius.
- Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
- Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
- Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
- Fold through the bacon and mushrooms.
- Spoon mixture into prepared pan.
- Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.
Reviews
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These are great! And an easy way to eat "breakfast on the run." I added an extra strip of bacon and a small amount of sauteed onions. And based on some reviewers' comments, I only used half the amount of mushrooms. The muffins turned out a little dry, but I'm rating them 5 stars because I didn't follow the recipe and add the full amount of mushrooms -- they would have been much moister if I had. I made two batches of these -- one for today and one for the freezer. Thanks, Pat, for posting this terrific recipe!
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Freaking awesome! I've eaten my second already! I mixed up the ingredients a little after reading other reviews. I added 6 slices bacon instead of 3 and halved the mushrooms (though I love that the flavour still came through a lot). Because my family are a bunch of cheese lovers I think I doubled that too. Even though I'm Canadian I was lost at 80gms of butter (too used to American recipes I guess lol), but I guessed it to be about 1/2 cup and it turned out so I guess I was at least close! I used green onions instead of chives cause my garden ate my chives this year. I also made a mini muffin batch (baked about 14 mins). Love these! I'll be making them lots and I bet if I can keep my paws off them they'll freeze great for quick breakfasts too! EDIT: I threw some of these in the freezer and they re-heated great! My daughter and I had a great breakfast that was super quick to make! Just a couple mins in the nuker! Thanks for another OAMC recipe. I'm making a quad batch now!
see 21 more reviews
Tweaks
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I made a half recipe for 6 muffins. I noticed in the reviews that many folks doubled the bacon but couldn't bring myself to do that since they are already 55% fat (even though DH would have been liking it). Used all egg whites instead of whole eggs and skim milk and had excellent results. Simply delicious.
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Made these last night to freeze for DH. I used 6 rashers, 300g mushrooms and subbed 3 tablespoons of the flour for wheatgerm. Also added a dash of paprika and more chives. These muffins were tasty, however next time I would add more cheese as per the last reviewer. A quick and easy breakfast standby. Made for Recipe swap #22
RECIPE SUBMITTED BY
I'mPat
Australia
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