Breakfast egg muffins
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
- Serves: 6 persons
- 25g salted butter, melted, plus extra for the tin
- 6rashers smoked streaky bacon, diced
- 100g mature cheddar, grated
- 150g plain flour
- 1tsp baking powder
- ¼tsp bicarbonate of soda
- 1small bunch chives, finely snipped
- 125ml whole milk
- 100g natural yogurt
- 1medium egg
- 6quail's eggs
Step 1Heat 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 2Mix together the cheddar, flour, baking powder, bicarb and chives in a large bowl, and season.
Step 3Whisk 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 4Bake 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.