Breakfast egg muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Skip to ingredients
- 25g salted buttermelted, plus extra for the tin
- 6 rashers smoked streaky bacondiced
- 100g mature cheddargrated
- 150g plain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 small bunch chivesfinely snipped
- 125ml whole milk
- 100g natural yogurt
- 1 medium egg
- 6 quail's eggs
Nutrition: per serving
- kcal302
- fat17.4g
- saturates8.9g
- carbs21.8g
- sugars2.5g
- fibre1.1g
- protein14g
- salt1.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter 6 holes of a large muffin tin. Put the bacon in a cold frying pan and cook gently for 5-10 minutes or until golden and crisp. Tip out onto kitchen paper.
step 2
Mix together the cheddar, flour, baking powder, bicarb and chives in a large bowl, and season.
step 3
Whisk together the melted butter, milk, yogurt and egg in a bowl. Add the bacon to the wet ingredients, then mix into the dry, until just combined. Divide slightly less than 1/2 the batter between each muffin tin hole, making a dent in the middle (we used the underside of a tablespoon measurer). Carefully crack a quail’s egg into each, then cover with the rest of the batter (add spoonfuls around the egg, with the last on top).
step 4
Bake the muffins for 15-20 minutes or until golden brown. Cool for 5 minutes in the tin, then carefully turn out onto a wire rack to cool for another 5 minutes before serving.
