• Prep Time 15 minutes
  • Makes 12 servings
  • Bacon and Egg Breakfast Muffins
    Bacon and Egg Breakfast Muffins

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Ingredients

  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • Pinch cayenne pepper
  • 1 cup shredded Gouda cheese, divided
  • 4 strips cooked bacon, crumbled
  • 1/4 cup chopped fresh chives
  • 1 cup Carnation® 2% Evaporated Partly Skimmed Milk
  • 1/3 cup butter, melted
  • 1 egg, lightly beaten
  • 6 hard boiled eggs, halved crosswise

Serving Size: 12 servings

Next

Directions

Serving Size: 12 servings

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

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