Egg and Bacon Muffins2016-02-16
- Yield : 6
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Best Breakfast idea ever!
Egg and Bacon muffins, now that’s a great way to start your day. You will be surprised how simple it is to make these soft and delicious egg and bacon muffin cups that are bursting with flavours.
Preheating and baking the bacon and bread first is an important step. If you skip this, the yolk will get completely set along with the whites.
Eggs – Trivia
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, omelettes and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener in custards.
The albumen, or egg white, contains protein, but little or no fat, and can be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium. Every part of an egg is edible, although the eggshell is generally discarded. Some recipes call for immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked while still inside the chicken
- Eggs 6
- Bread 6 slices
- Bacon 12 slices
- Cheddar cheese 1/2 cup
- Parsley for garnish
- Black pepper to taste
Preheat the oven to 180 Deg. C
Cut the bread into small rounds to fit inside the muffin cups
Spray the muffin pan with a bit of oil and line each of the cups with bacon wrapping it around the edges. Place the bread rounds and push it to the sides so that you make space in the middle. Bake for 10-12 mins.
Remove the muffin pan and crack one egg each in each of the bacon and bread lined muffin cups. You can do this by cracking the egg carefully in a small bowl first and then sliding it into the muffin cup.
Sprinkle pepper cheese over the each of the eggs and bake for 10-15 minutes until the whites have set and yolk is cooked to your liking.
Remove from the oven, allow to cool for 5 minutes and sprinkle fresh parsley before serving.
Serve the bacon cups with tomato sauce and a hot coffee for a perfect breakfast.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.