Breakfast Muffin: A Muffin With An ENTIRE Breakfast Inside!
Eat your whole breakfast in one go, with muffin, cheese, bacon, and a whole egg.
Get the WRITTEN RECIPE:
SUBSCRIBE to my Channel:
Get More Recipe Videos!
* 1 Hour No Yeast Cinnamon Rolls:
* Simple Quiche Lorraine:
* Breakfast Tart:
Hi Bold Bakers! These savory breakfast muffins aren't just meant for the morning, and that's not why they are called breakfast muffins. What gives them their name is all the quintessential breakfast elements I jam-pack into each fluffy little muffin. Think bacon, cheese, scallion, and a WHOLE HARD BOILED EGG. So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here):
* Facebook:
* Instagram:
* Pinterest:
* Twitter:
GET THE WRITTEN RECIPE:
Chinese Bacon & Onion Muffins (Asian Style Cooking Recipe)
Chinese Bacon & Onion Muffins (Asian Style Cooking Recipe)
Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
40g Bacon
1 Red Onion
1 Egg
40g Oil
50g Milk
90g Plain Flour
5g Baking Powder
Salt to Taste
Method:
1. Dice the onion and bacon finely.
2. Fry the bacon for 5 minutes.
3. Add the onion and fry for 3 minutes until soft.
4. Remove from heat to cool down.
5. Break the egg into a mixing bowl and beat well.
6. Add oil, milk and mix well.
7. Sieve flour, baking powder and soda into the egg and mix ingredients.
8. Add the fried bacon and onion, fold with a rubber or wooden spoon until evenly mixed.
9. Fill muffin cups to about 80% full.
10. Place in preheated oven at 180 degrees and cook for about 25 minutes.
11. Remove from oven and serve.
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian recipes:
Facebook:
Asian Chicken Recipes:
Asian Beef Recipes:
Asian Lamb Recipes:
Asian Pork Recipes:
Asian Stir-Fry Recipes:
Asian Vegetarian Recipes:
Asian Seafood Recipes:
Asian Rice & Noodle Recipes:
Asian Spicy Recipes:
Homemade McD's Egg McMuffins - How to Make Your Own McMuffin
Learn how to make your very own egg McMuffins right at home! These are super easy to make and I'll even show you how to make the eggs without egg rings! Make up a dozen and freeze them to have throughout the week. You can use bacon, sausage or Canadian bacon on these. Make them your way!
For make-shift egg rings, you can use WIDE mouth canning jar rings, cookie cutters, biscuit cutters, Dole pineapple tidbits cans with the bottoms cut off or you can use egg rings if you have them. Anything round, that sits flat and is 3 to 3-1/2 in diameter.
To freeze for later, wrap in waxed paper and put into a zip top bag and freeze. When you want one, leave in the waxed paper and microwave for 1-2 minutes or until heated through. Sandwich WILL be hot! Enjoy!
My Links:
Google+:
Facebook:
Pinterest:
Twitter:
Breakfast Egg Muffins - The Most Delicious Dairy Free Breakfast Egg Muffin Recipe
This deliciously dairy free and incredibly versatile breakfast egg muffin recipe is perfect for any morning meal Use this recipe as a starting point but certainly swap out any of the vegetable ingredients to make it your own by adding bacon, asparagus, home fried potatoes ... you name it!
INGREDIENTS
- 1 pack (225g) Mushrooms, peeled, diced, sauteed
- 1 medium Yellow Onion, finely chopped, sauteed
- 4 oz Dairy Free Cheese, finely grated
- 12 Organic Eggs
- Kosher Salt & Pepper to taste
INSTRUCTIONS
STEP 1: Preheat oven to 350°F
STEP 2: Generous coat the cups of a standard 12 muffin tray with non-stick spray
STEP 3: Sautee onions in a bit of margarine over medium heat until just starting to brown (around 5 minutes)
STEP 4: Sautee mushrooms in olive oil over medium high heat until just starting to brown (around 5 minutes)
STEP 5: Set mushrooms & onions aside to cool for 5 minutes
STEP 6: Crack eggs into a large mixing bowl
STEP 7: Add grated cheese to the eggs
STEP 8: Add cooled mushrooms & onions to the egg mixture
STEP 9: Add salt & pepper
STEP 10: Stir everything together until thoroughly combined
STEP 11: Using a large sturdy spoon, carefully spoon the mixture evenly into each of the 12 muffin cups
STEP 12: Bake in the center rack at for 25 minutes
STEP 13: Let cool for 5 minutes
STEP 14: Transfer egg muffins to a warm serving plate and serve immediately
Full recipe and instructions can be found here:
Milly's Bacon, Egg and Cheese Muffins
Milly makes delicious muffins, question is can her parents wait for them to cool down?
Bacon & Cheese Muffins (makes 12)
Dry Ingredients
250g Self Raising Flour
1tsp Baking Powder
1tsp salt
200g Grated Cheese
100g Chopped and fried bacon
Wet Ingredients
2 eggs beaten
100ml vegetable oil
250ml milk
Muffin tray
Muffin cases
Switch your oven on to 200C
Put all your dry ingredients in to one bowl and stir so all combined. Put all your wet ingredients into a bowl and give a gentle whisk. Add the wet ingredients to the dry ingredients and stir to combine. Don’t beat you just want to make sure everything is mixed with no lumps of flour. Spoon equal quantities into muffin cases. When your oven is hot bake for 20-25 or until golden brown.
Cheesy Bacon Egg Muffins
Preheat oven to 400 degrees
Cook 1/4 lb of bacon.
In large bowl combine
5 large eggs
2 Tablespoons heavy cream (optional)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp oregano
1/4 cup diced onion (optional)
1/4 cup diced peppers (optional)
Whisk all ingredients together and add
1 cup of shredded cheese of choice
Crumble in pre-cooked bacon
Spray muffin tin.
Place in oven for 10 to 15 min or until eggs are fully cooked
Makes about 8 to 10 egg muffins