Bacon and Egg Breakfast Muffins  | Recipes

Bacon and Egg Breakfast Muffins

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Makes:12 servings


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


  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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