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Bacon & Egg Breakfast Muffins

I’m always a fan of homemade breakfasts you can take to go – and on summer road trips we’re known to stop for bacon & egg muffins to eat in the car. I’ve never tried making them from scratch, until I came across these breakfast muffins, stuffed with scrambled egg, ham and cheese. I gave them a go, and found them easy enough to make even on busy school mornings, producing enough warm, cheesy biscuits for everyone to wrap in a napkin and bring with them, with enough left to pack for lunch.

The original recipe I came across was made with packaged Pillsbury biscuits, but biscuits are so easy to make from scratch – and so much better than those whacked from a tube. I also swapped the processed cheese slices for real cheese – havarti, cheddar and other cheeses I had in my fridge – so these, while just as easy to make, are the real thing – real food, made with real ingredients.

The stuffing could be anything, really – I chopped a few slices of bacon and cooked them until crisp, then pushed them aside and cracked a couple of eggs into the pan and scrambled them alongside. Don’t worry if they touch – they’re going to get close inside the muffins eventually.

Any biscuit recipe works here – I used basic cream biscuits, an easy dough made with flour, baking powder and cream that stirs together in two minutes.

Cut 2″-3″ rounds and roll them out, then top with some egg, bacon and cheese. Cheese is totally optional, but makes these wonderfully gooey – slices or grated cheese of your choice – anything goes.

Gather up the sides to seal in the delicious stuffing – don’t worry about it looking perfect – all will work out in the oven.

Bacon & Egg Breakfast Muffins

This recipe easily doubles if you have more to feed. Adapted from Yummy Mummy Club.

1 batch biscuit dough

Filling:
3-4 slices bacon, cooked and crumbled
2-3 eggs, scrambled
a few slices aged cheddar, Gouda, or cheese of your choice

Preheat the oven to 375F. Pat the biscuit dough about 1″ thick, cut into 2″-3″ rounds and using a rolling pin or your hands, flatten each biscuit.

Top each with a spoonful of egg, a spoonful of bacon and about half a slice of cheese. Pull up the sides to cover the filling, and then the ends, making a rough ball. Don’t worry about it being perfect.

Place seam-side down on a baking sheet that has been lined with parchment or sprayed with nonstick spray.

Bake for 20 minutes, or until golden. Makes 6-8 muffins.

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