EGG AND BACON BREAKFAST MUFFIN HEARTY AND MELTY
This Egg And Bacon Breakfast Muffin Hearty And Melty combines the best of hearty morning flavours in a single‑serve and grain-free package. A whole egg provides structure and protein, while chopped cooked bacon and grated cheese introduce savoury richness. The almond flour replaces wheat, keeping the muffin low in carbohydrates yet tender and moist. A pinch of freshly ground pepper accentuates the smoky bacon, creating an irresistible aroma as it bakes. This muffin is easy to prepare and perfect for busy weekdays, delivering balanced macro‑nutrients and sustained energy without compromising on flavour. Serve an Egg And Bacon Breakfast Muffin Hearty And Melty fresh, which is warm straight from the oven for a melty cheese centre or pack on the go for a satiating breakfast that feels indulgent but remains wholesome and nutritious.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Family Reunion, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low / No Sugar, Quick & Easy, Kid Friendly
DISH TYPE
Bread
INGREDIENTS
- 50 grams | 1.76 ounces | 1 large egg
- 7 grams | 0.25 ounces | 1 tablespoon chopped cooked bacon
- 6 grams | 0.21 ounces | 1 tablespoon almond flour
- 14 grams | 0.49 ounces | 2 tablespoons grated cheese
- 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
- Calories: 200 kilocalories
- Fat: 15.4 grams
- Saturated Fat: 5.5 grams
- Carbohydrate: 1.8 grams
- Sugar: 0.6 grams
- Fibre: 0.6 grams
- Sodium: 288 milligrams
- Protein: 14.1 grams
- Calcium: 144 milligrams
- Potassium: 163 milligrams
- Iron: 1.4 milligrams
PREPARATION
- Preheat Oven: Heat to 180 ° Celsius. Line a standard muffin tin or a small ramekin with a paper liner or grease lightly.
- Whisk The Egg: Crack the egg into a bowl and whisk briskly until yolk and white are fully combined and slightly frothy.
- Add Almond Flour: Stir in 1 tablespoon almond flour and mix until the batter is smooth, ensuring no lumps remain.
- Fold In Bacon And Cheese: Gently fold 1 tablespoon chopped bacon and 2 tablespoons grated cheese into the batter, distributing evenly without overmixing.
- Season With Pepper: Add a pinch of black pepper and stir lightly to incorporate and enhance the savoury profile.
- Portion The Batter: Spoon the mixture into the prepared muffin tin or ramekin, filling it about two-thirds full to allow for rise.
- Bake: Place in the oven and bake for 14 to 16 minutes or until the top is firm and lightly golden and a skewer inserted comes out clean.
- Cool Briefly: Remove and let rest for five minutes in the tin. This helps the muffin set and prevents crumbling when removing.
- Serve Warm: Enjoy straight from the tin for a melty cheese centre or invert onto a plate for a neat presentation.
PREPARATION TIME
5 minutes
COOKING TIME
16 minutes
TIPS
- Use ‑Well-Drained Bacon: Pat cooked bacon dry to prevent excess grease, ensuring a firmer muffin.
- Even Grating: Freshly grated cheese for better melt and flavour distribution compared to pre-grated varieties.
- Avoid Overmixing: Stir only until ingredients combine to maintain a tender crumb.
- Uniform Portions: Use a small ice‑cream scoop or spoon to fill cups evenly for consistent bake times.
- Monitor Doneness: Check at 14 minutes, because overbaking can dry out the muffin.
- Line The Tin: Paper liners simplify removal and keep edges neat.
- Season To Taste: Add a pinch of paprika or chives for extra colour and flavour.
VARIATIONS
- Herb Infusion: Mix in ½ teaspoon chopped fresh chives, parsley or thyme for a herbal note.
- Cheese Swap: Use grated Gruyère, mozzarella or feta instead of Cheddar for different flavour profiles.
- Veggie Boost: Fold in 1 tablespoon finely chopped bell pepper or spinach for extra nutrients.
- Spicy Twist: Add ⅛ teaspoon chilli flakes or a dash of hot sauce to the batter for heat.
- Bacon Alternative: Replace bacon with diced cooked ham or turkey bacon for variety.
PREPPING AND STORAGE
- Refrigerator: Store cooled muffins in an airtight container for up to three days. Reheat in a 160 °Celsius oven for 5 minutes or microwave for 15 seconds to restore warmth.
- Freezer: Wrap individual muffins in cling film and freeze for up to one month. Thaw overnight in the fridge and warm briefly before serving.