The Great Australian Bake Off

Breakfast is served with these moreish egg and bacon muffins.


  • Muffin

  • 550g short cut premium rindless bacon

  • 6 tbsp pure maple syrup

  • 4 tbsp brown sugar

  • 1kg plain flour

  • 3 tbsp baking powder

  • 3 tsp fine salt

  • 50g grated parmesan cheese

  • 690g milk

  • 180g vegetable oil

  • 180g maple syrup

  • Maple syrup candied bacon

  • 2 cups pure maple syrup

  • 2 cups brown sugar

  • 8 strips smoked middle bacon

  • Scrambled egg

  • 12 eggs

  • 240g pure cream

  • 100g unsalted butter

  • 1 tsp fine salt

  • 1 bunch of chives

  • 10g ground black pepper

  • To serve

  • 3 cups of pure maple syrup


  • Muffin:

  • 1.

    Preheat oven to 190°C.

  • 2.

    Chop short cut premium rindless bacon into small pieces.

  • 3.

    Stir fry the bacon until turning slightly brown.

  • 4.

    Add in brown sugar, maple syrup, and stir-fry until the bacon is coated with a thick layer of syrup.

  • 5.

    Mix flour, baking powder, salt, parmesan cheese, and the fried bacon.

  • 6.

    Mix milk, vegetable oil, maple syrup.

  • 7.

    Pour the wet ingredient mixture into the dry ingredient mixture, fold well.

  • 8.

    Place muffin cases in the muffin pans.

  • 9.

    Pour the batter into muffin pans evenly to make 24 muffins.

  • 10.

    Bake the muffins for 20-25 minutes or until risen.

  • Scrambled egg:

  • 1.

    Whisk eggs and pure cream. Chop the chives.

  • 2.

    Place the butter into a frying pan over medium heat.

  • 3.

    Pour the eggs in and keep stirring with a spatula.

  • 4.

    Season the egg with salt and ground pepper.

  • 5.

    Sprinkle chopped chives on top.

  • Maple syrup candied bacon:

  • 1.

    Preheat oven to 170°C.

  • 2.

    Brush the smoked middle bacon with maple syrup on both sides.

  • 3.

    Sprinkle brown sugar onto the bacon on both sides.

  • 4.

    Place the bacon on baking paper in baking tray.

  • 5.

    Bake the bacon for 10 minutes, take the tray out and turn the bacon around.

  • 6.

    Bake another 5 to 10 minutes.

  • 7.

    Leave the bacon on a cooling rack and cool to room temperature.

  • To assemble:

  • 1.

    Place the scrambled egg on the muffin.

  • 2.

    Cut the candied bacon into rectangle shape pieces and place one on each muffin, and serve with maple syrup on the side.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 381kj
  • Fat Total 16g
  • Saturated Fat 5g
  • Protein 6g
  • Carbohydrate 52g
  • Sugar 32g
  • Sodium 294mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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