Bring Along Bacon and Eggs
Bring Along Bacon and Eggs are an easy way to make your breakfast and take it with you on your way out the door. Bacon and eggs are baked right into a portable muffin that will give you enough A.M. energy to last till lunch. This is a great healthy breakfast idea for your kids as well. Make a batch of these muffins in the morning and send your whole family on their way with a meal you can feel good about serving. This recipe only calls for bacon and eggs, however, if you feel like adding in a few veggies, we suggest broccoli, green onion, or even bell peppers for some added crunch.
Cooking Time20 min
Cooking MethodOven, Skillet
- 4 strips bacon, chopped
- 1 cup scallions, chopped
- 1 1/2 cup grated Cheddar cheese
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 5 teaspoons sour cream
- 4 eggs
- 2 tablespoons vegetable oil or melted butter
Preheat oven to 350 degrees F. Grease a 4-cup Texas muffin tin with oil. Heat a non-stick pan over high heat.
Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
Place dry ingredients in a bowl and mix to combine. Whisk wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients until just combined. Fold in bacon, scallions and cheese.
Place 3 tablespoons of the batter into the 4 muffin tin holes. Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg.
Brush the muffins with melted butter and bake for 20 minutes or until golden brown. Remove from oven and allow to rest for a few minutes. Serve warm.