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Breakfast egg muffins Recipe

Name: Breakfast egg muffins
Total time: 45 min
Yield: 6
Ingredients: 25g salted butter, melted, plus extra for the tin; 6 rashers smoked streaky bacon, diced; 100g mature cheddar, grated; 150g plain flour; 1 tsp baking powder; ¼ tsp bicarbonate of soda; 1 small bunch chives, finely snipped; 125ml whole milk; 100g natural yogurt; 1 medium egg; 6 quail's eggs

olivemagazine

Make our moreish bacon and egg muffins for an easy weekend brunch ready in 45 minutes. These are best eaten warm from the oven, spread with butter, ketchup or brown sauce

Ingredients

25g salted butter, melted, plus extra for the tin

6 rashers smoked streaky bacon, diced

100g mature cheddar, grated

150g plain flour

1 tsp baking powder

¼ tsp bicarbonate of soda

1 small bunch chives, finely snipped

125ml whole milk

100g natural yogurt

1 medium egg

6 quail's eggs

Method

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.

Mix together the cheddar, flour, baking powder, bicarb and chives in a large bowl, and season.

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).

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.

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