Quick Baked Egg Cheese Bacon Muffins
This recipe makes quick egg cheese and bacon muffins that are baked in a muffin tin. If you love omelettes or eggs then you will certainly love this super easy recipe.
Servings: 6 servings
Calories: 110kcal
Ingredients
- 1 teaspoon sunflower oil
- 80g streaky bacon (raw weight) (cut in to small pieces)
- ½ medium onion (finely chopped)
- ½ medium red bell pepper (thinly sliced)
- 4 large eggs
- 1 tablespoon soured cream
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 50g cheddar cheese
Instructions
- Preheat the oven to gas mark 6/400oF/200oC/180oC fan then grease a 6-count muffin tin and set aside.
- Place a frying pan on a medium heat and add the oil. Once the oil heats, add in the chopped bacon. Cook for around 3 minutes ensuring you regularly stir. Add the onions and peppers then continue to stir fry for another 2 minutes or until the bacon is cooked through and the onions and peppers are soft. Set the pan aside and allow to cool.
- Crack the eggs into a bowl and whisk them together then mix in the soured cream. Season with salt and pepper then add and mix in the cooled bacon, peppers and onions. Spoon the mixture between the 6 greased muffin cups then sprinkle them all with some cheese. Bake for 12 - 15 minutes or until the muffins are golden in colour. Allow the muffins to cool for 2 minutes then remove them from the tin using a butter knife and serve immediately.