Bacon and Cheddar Breakfast Muffins

Name: Bacon and Cheddar Breakfast Muffins with Chive Cream Cheese
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 160 Grams of Beef bacon; 15 Grams of Fresh chives; 60 Grams of Sun dried tomatoes; 120 Grams of Grated cheddar; 8 Piece of Foil muffin cup; 2 Grams of Dried thyme; 0 Tsp of Black pepper; 200 Grams of Plain flour; 8 Grams of Baking powder; 5 Grams of Baking soda; 60 Grams of Sour cream; 2 Piece of Organic Eggs; 200 ML of Whole milk; 15 ML of White vinegar; 80 Grams of Cream cheese

with Chive Cream Cheese

A grab-and-go breakfast muffin that’s full of all the delicious things you would put in an omelet!

82 Reviews

Cals 554 · Prot 28 · Carbs 50 · Fat 27

Family Friendly

35 min

Bacon and Cheddar Breakfast Muffins with Chive Cream Cheese

A grab-and-go breakfast muffin that’s full of all the delicious things you would put in an omelet!

82 Reviews

Cals 554 · Prot 28 · Carbs 50 · Fat 27

Family Friendly

Ingredients

Muffins

Beef bacon

160 Grams

Fresh chives

15 Grams

Sun dried tomatoes

60 Grams

Grated cheddar 4*

120 Grams

Foil muffin cup

8 Piece

Dry ingredients

Dried thyme

2 Grams

Black pepper

0.3 Tsp

Plain flour 10*11*

200 Grams

Baking powder

8 Grams

Baking soda

5 Grams

Wet ingredients

Sour cream 4*

60 Grams

Organic Eggs 5*

2 Piece

Whole milk 4*

200 ML

White vinegar

15 ML

Topping

Cream cheese 4*

80 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2314 / 554
Fats (g)	26.5
of which saturated (g)	12.8
Carbohydrates (g)	50
of which sugars (g)	15.3
Fibers (g)	3.2
Proteins (g)	27.6
Salt (g)	3.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan.
Finely chop the chives.
Finely chop the sun dried tomatoes.
Chop the bacon into small bite-sized pieces.
Separate the foil muffin cups.

Tip! The foil muffin cups can be used on their own on a single baking tray, or inserted into your muffin baking tray.

2 Fry

Heat a pan over medium-high heat, add the beef bacon and fry for 3-4 min until the fat melts, and the beef bacon is cooked halfway through with some crispy bits.

3 Prep batter

Meanwhile, in a large bowl, whisk together the sour cream, eggs, milk, vinegar, dried thyme, and a pinch of pepper.
Sift over the flour, baking powder, and baking soda.
Using a spatula, gently mix to combine.

4 Combine

Add the bacon (and any of the fat), sun dried tomatoes, half the chives, and half the cheddar cheese.
Gently mix into the batter.

5 Bake

Carefully scoop the batter into the foil muffin cups or your muffin baking tray.
Top each batter with the extra cheddar cheese.
Bake for 18-20 min or until golden brown.
Once baked, remove from the oven and leave to cool down for 5-7 min.

Tip! The muffins are done when a toothpick or skewer inserted into the center comes out clean.

6 Serve

Meanwhile, in a small bowl, whip the cream cheese and remaining chives until smooth and creamy.
Remove the Bacon and Cheddar Breakfast Muffins, slice, and serve with a dollop of chive cream cheese on top.