Bacon and Egg Breakfast Muffins
Prep Time 15 mins
Cook Time N/A
Serves 12
Difficulty N/A
Ingredients
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1/3 cup (75 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- pinch cayenne pepper
- 1 cup (250 mL) shredded Gouda cheese, divided
- 4 strips cooked bacon, crumbled
- 1/4 cup (60 mL) chopped fresh chives
- 1 cup (250 mL) Carnation® 2% Evaporated Partly Skimmed Milk
- 1/3 cup (75 mL) butter, melted
- 1 egg, lightly beaten
- 6 hard boiled eggs, halved crosswise
Directions
Step 1:
Preheat oven to 375°F (190°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, salt and cayenne pepper. Stir in 3/4 cup (175 mL) cheese, bacon and chives.
Step 2:
In separate bowl, whisk together milk, melted butter and egg; stir into flour mixture just until combined. Spoon batter evenly into muffin cups. Nestle half an egg, cut side up, into each muffin cup. Sprinkle with remaining cheese.
Step 3:
Bake for 18 to 20 minutes or until tester inserted into centre of muffin comes out clean and tops are golden.