Breakfast is served with these moreish egg and bacon muffins.
Preheat oven to 190°C.
Chop short cut premium rindless bacon into small pieces.
Stir fry the bacon until turning slightly brown.
Add in brown sugar, maple syrup, and stir-fry until the bacon is coated with a thick layer of syrup.
Mix flour, baking powder, salt, parmesan cheese, and the fried bacon.
Mix milk, vegetable oil, maple syrup.
Pour the wet ingredient mixture into the dry ingredient mixture, fold well.
Place muffin cases in the muffin pans.
Pour the batter into muffin pans evenly to make 24 muffins.
Bake the muffins for 20-25 minutes or until risen.
Whisk eggs and pure cream. Chop the chives.
Place the butter into a frying pan over medium heat.
Pour the eggs in and keep stirring with a spatula.
Season the egg with salt and ground pepper.
Sprinkle chopped chives on top.
Maple syrup candied bacon:
Preheat oven to 170°C.
Brush the smoked middle bacon with maple syrup on both sides.
Sprinkle brown sugar onto the bacon on both sides.
Place the bacon on baking paper in baking tray.
Bake the bacon for 10 minutes, take the tray out and turn the bacon around.
Bake another 5 to 10 minutes.
Leave the bacon on a cooling rack and cool to room temperature.
Place the scrambled egg on the muffin.
Cut the candied bacon into rectangle shape pieces and place one on each muffin, and serve with maple syrup on the side.
Nutritional analysis per serving (46 servings)
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.
This recipe has not been edited or tested by the Bake Off Food Department
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