All Day Bacon & Egg Muffins

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All Day Bacon & Egg Muffins

 

These hearty muffins make an excellent breakfast-on-the-go, emergency lunchbox addition or after school snack attack. Try not to eat them before the kids find them.

 

4 rashers of natural bacon

2 eggs

1 1/2 cups cheddar cheese

I corn on the cob, outer layers removed

1/2 cup cherry tomatoes, quartered

1 tbs finely chopped parsley

2 cups self-raising wholemeal flour

Pinch of salt

1/4 cup sour cream or yoghurt

1/3 cup vegetable oil

1 cup milk

 

1. Preheat oven to 180c. Prepare your muffin tin by brushing the tin holes with vegetable oil or melted butter. You can also use patty cases.
2. Bring a small saucepan to boil. Add the corn cob and 1 egg. Cook the egg until hard boiled, at least 8 minutes. The corn can boil for the same amount of time.
3. Once cooked, remove both from boiling water. Peel off the eggshell and chop the hard-boiled egg into bite size pieces. Set aside. Using a sharp knife, cut off the corn kernels and set aside.
4. Remove rind and excess fat from the bacon rashers. Dice the meat then add to a frying pan over medium-high heat. Fry the bacon until browned. Remove and place on a paper towel to drain the excess oil.
5. In a medium bowl, add the flour. In a small bowl whisk together the sour cream, milk, vegetable oil and remaining egg, then pour into the flour. Mix slowly until just combined. Overmixing will make the muffins stiff.
6. Add 1 cup of cheese and all the parsley, cherry tomatoes, sweet corn, bacon and the cooked egg. Stir very gently until combined.
7. Fill the muffin tins ½ way up with the muffin batter. Top each muffin with a sprinkle of grated cheese. Bake for 20 minutes on the middle rack until golden brown on top.
8. Keep in fridge for 3-4 days and re-heat them under the grill or in a sandwich press.