Bacon and Egg Breakfast Muffins, best served warm for breakfast or even a savory treat in the afternoon. It’s so easy to prepare
½ cup milk + ½ tsp white vinegar OR ½ cup buttermilk
½ tsp salt
5 tsp sour cream (full fat)
2 tbsp vegetable oil or melted butter
1/4 cup bacon pieces – store bought
½ -3/4 cup onions chopped
1 cup grated cheddar cheese
Preheat oven to 350F. Spray pan/muffin tin holes with VOO
Mix dry ingredients in a bowl to combine.
Whisk wet Ingredients in a separate bowl.
Combine but do not over mix.
Fold in bacon, onion, and cheese.
Scoop the batter into pan/muffin tin and make sure you cover the bottom properly.
Make a divot in the batter and then crack an egg into each hole.
Divide the remaining batter between each hole to cover the egg. To ensure that the egg stay put, in the center, scoop some of the batter (3 blobs) around the edge of the egg before covering the top.
Bake for 20 -25 minutes or until golden brown.
Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
Prepared, tried and tested Esme Slabs