Bacon and Egg Breakfast Muffin

Ingredients

• 30g Cooked bacon
• 101g Egg
• 80g All-purpose flour, enriched, bleached
• 123g Skim milk
• 30g Mozzarella cheese, part-skim

Method

1. 1Preheat your oven to 350°F (175°C). Lightly spray a standard muffin tin (6 cups) with cooking spray or line with muffin liners.
2. 2Chop the cooked bacon into small bite-sized pieces (about 1/4-inch), set aside.
3. 3In a large mixing bowl, whisk together the 2 whole eggs and skim milk until well combined and slightly frothy (about 30 seconds). The mixture should be homogeneous.
4. 4Add the all-purpose flour (80g) to the egg mixture and stir until just combined. Be careful not to overmix—the batter should have small lumps and not be completely smooth.
5. 5Fold in the chopped cooked bacon pieces and shredded mozzarella cheese gently until evenly distributed throughout the batter.
6. 6Pour or spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. This will yield approximately 4-6 muffins depending on cup size.
7. 7Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be lightly golden brown.
8. 8Allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely (about 10 minutes).
9. 9Serve warm or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (30-45 seconds) or oven (5 minutes at 350°F) before serving.