Bacon and egg muffins
Mix up your breakfast routine and try these bacon and egg muffins. They’re perfect for enjoying at home or on the go.
Note: + Cooling time
- 750g pkt Primo Pan-Sized Rindless Bacon
- 1 corn cob, husk and silk removed
- 6 eggs, lightly whisked
- 1/2 cup (75g) self-raising flour
- 1/4 cup (60g) sour cream
- 2 medium zucchini, coarsely grated
- 2 spring onions, thinly sliced
- 1/2 cup (60g) coarsely grated tasty cheddar
- 9 Perino tomatoes, thinly sliced
- Basil sprigs, to serve
Preheat oven to 200°C. Grease 6 holes of a 2/3-cup (160ml) Texas muffin pan. Line the base and side of each hole with 2 bacon rashers, trimming to fit. Thinly slice the remaining bacon.
Use a small sharp knife to cut down side of corn to release kernels. Heat a non-stick frying pan over medium-high heat. Add the sliced bacon and corn. Cook, stirring, for 2-3 mins or until corn is tender. Set aside for 5 mins to cool.
Whisk egg, flour and sour cream in a large bowl until smooth. Add bacon mixture, zucchini, spring onion and half the cheese. Season. Stir to combine. Divide mixture evenly among prepared muffin holes. Top with the tomato and remaining cheese. Bake for 20-25 mins or until firm to touch. Set aside in the pan for 5 mins before turning onto a wire rack to cool completely.
Transfer muffins to a serving platter. Sprinkle with basil to serve.