Name: Savoury Bacon and Egg Muffins
Prep time: 20 min
Cook time: 35 min
Ingredients: 150 g bacon ((chopped)); 1/2 cup chopped spring onions; 2 cups flour; 1 tablespoon baking powder; 1/4 teaspoon baking soada; 1 tablespoon sugar; 1/2 cup milk; 1/2 teaspoon salt; 1/2 cup yoghurt; 1/4 cup vegetable oil; 1 egg; 5 boiled eggs; 1 tablespoon melted butter

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Savoury bacon and egg muffins are great and easy to make. They are excellent for breakfast, brunch and snacks for both adults and children. These muffins are very filling, like eating a whole meal or a meal on the go when you are in a hurry.

Savoury bacon and egg muffins are like the Nigerian egg roll jazzed up with bacon bits and baked not fried. You can flavour them to suit your taste and add grated cheese. Muffins are generally very easy to make so this too is a breeze.

You will need the extra large muffin tins, moi moi cup or pop-over cup to be able to get one whole egg into each muffin. I used the standard muffin tin so I had to cut my boiled egg in half. This is how I actually prefer it so that I get to eat only one egg but two muffins. I do the same thing with my Nigerian egg roll.

Store your muffins in the fridge and not at room temperature since it contains egg. Savoury bacon and egg muffins don’t have a long shelf life and when you freeze them and reheat, the egg white gets rubbery.

If you have large cups that can hold one whole egg, you may not need to boil your eggs first. You can crack your egg into a partially filled muffin cup and top up with some more batter.

To make Savoury Bacon and Egg Muffins

150g bacon, chopped
1/2 cup chopped spring onions
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soada
1 tablespoon sugar
1/2 cup milk
1/2 teaspoon salt
1/2 cup yoghurt
1/4 cup vegetable oil
1 egg
5 boiled eggs
1 tablespoon melted butter

Preheat oven at 200 deg C.

Grease or line your muffin tins.

Boil eggs for 7-10 minutes depending on how well done you like your egg.

Place eggs in cold water until cool enough to handle.

Peel and cut into 2 crosswise.

Place chopped bacon in a frying pan and fry until crisp, drain on kitchen napkin and set aside.

Chop mostly the green part of the spring onions and set aside.

In a bowl, mix together flour, baking powder, baking soda and sugar.

In another bowl, beat together milk, salt, yoghurt, vegetable oil and one egg.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over mix the batter or the muffins will be tough. Lumps are ok.

Fill your muffin tins 3/4 way up and push half a boiled into each, cover the top with some more batter.

Brush the top with melted butter.

Place in the oven and bake for 20 minutes until it is golden and a skewer inserted into it comes out clean.

Bring out and place on a cooling rack, leave to rest for 5 minutes.

Remove from tin.

Serve your savoury bacon and egg muffins warm or cold with a drink e.g Iced tea, zobo drink, carrot/orange drink or coffee or Pap (akamu, ogi,).

Notes

You can omit the 1/2 cup yoghurt and replace it with milk. If you do this, also omit the baking soda.
Do not overmix your batter or the muffins will be tough. Lumps are ok.
When inserting the skewer to test if your muffin is ready, make sure to insert it in the batter and not the egg.

If you enjoyed my Savoury bacon and egg muffins, you will also enjoy my Sesame seed Muffins, Pizza Muffins, Pizza cup, Egg Muffins and Sweet Potato Muffins.