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Bacon and Egg Breakfast Muffins

Bacon and Egg Breakfast Muffins

  • Makes: 12 servings  
  • Prep Time: 15 minutes 

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

  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.

  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.

  3 :  Bake for 18 to 20 minutes or until tester inserted into centre of muffin comes out clean and tops are golden.

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