new header 6 2019
You are here: Home / breakfast / Breakfast Muffins – Cheese, Bacon & Egg

Breakfast Muffins – Cheese, Bacon & Egg

By

breakfast muffin, cheese, bacon and egg

What a perfectly cool and crisp fall weekend we just had. Really, lovely. I pulled out the duvets for all the beds. There is something so comforting about the added weight of a duvet on a autumn evening. In addition to pulling out our duvets, I also love baking in the autumn. Turning on the oven on a cool afternoon is a wonderful thing. This weekend we turned the page in our Foodland Ontario 2012 calendar and were excited to find a breakfast recipe…bacon, cheese, veggies, eggs…breakfast in a muffin.

Breakfast Muffins

(adapted from Foodland Ontario)
1 large shallot, diced
1/3 cup each diced sweet yellow and sweet orange pepper
1 tbsp butter
2 cups all purpose flour
1/4 cup milled flax seed
1 tbsp sugar
1 tsp baking powder
1/2 tsp each baking soda and salt
1/4 tsp each pepper and thyme
1 cup shredded cheddar cheese
1/2 cup diced, cooked bacon (4 slices)
1 egg
1-1/4 cup milk
1. Lightly saute the butter, shallot and peppers in a small saute pan…just until peppers are softened…set aside.
peppers and shallots chopped

2. Combine flour, flax seed, sugar, baking powder, baking soda, salt, pepper and thyme in a large mixing bowl.

3. Add shredded cheese, bacon and softened shallot and peppers to dry ingredients.
dry ingredients

4. Beat egg in small bowl, add milk and stir.

5. Add egg/milk mixture to the dry ingredients…stir until combined.
6. Spoon 1/4 cup of batter into greased (or lined) muffin pan.
batter in muffin cups

7. Bake in 375F oven for 15-18 minutes…until golden and toothpick inserted comes out clean.

breakfast muffin

8. Let cool in pan for 5 minutes and then place on cooling rack.

9. Enjoy.
These muffins are filled with flavour. The thyme adds a nice freshness. To say the least, the kitchen smelled heavenly while they were baking. We substituted flax seed for cornmeal in the recipe. This was partially because I wanted to squeeze in a bit more fibre and partially because I was out of cornmeal. I think using cornmeal might have resulted in a sweeter muffin, but the flax seed worked just fine. My husband cannot wait to pop a couple in the oven this week for his breakfast…I think they’ll make a yummy afternoon or after school snack. Bring on autumn!

Looking for more ways to connect with your kids?
Follow Kitchen Counter Chronicles on Facebook, Pinterest, Google + and Twitter.

Reader Interactions

Comments

  1. Jen, since you use a lot of vanilla, I will give you my recipe to make from scratch. I have been making my own for quite a while and have to credit Chef Emeril Lagacé for the recipe. I am sharing with you:

    1 cup of vodka
    3 vanilla beans cut in 1 inch pieces
    Mason Jar.

    Put the 2 ingredients in the mason jar and let rest of 1 month. I use a market to put the date on the cover. After 1 month, the vanilla is ready to use and is the best. Since you bake a lot, you could double the recipe but start with one cup and see how long that last for you. PS. If you do not drink vodka you can buy a mickey at the LCBO, I use Findlandia