Breakfast Egg Muffins Recipe | olivemagazine
Make our bacon and egg muffins for an easy weekend brunch, ready in 45 minutes. Best eaten warm from the oven, spread with butter, ketchup or brown sauce
Ingredients
- 25g salted butter melted, plus extra for the tin
- 6 rashers smoked streaky bacon diced
- 100g mature cheddar grated
- 150g plain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 small bunch chives finely snipped
- 125ml whole milk
- 100g natural yogurt
- 1 medium egg
- 6 quail's eggs
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