Bacon and eggs…in a muffin! These are great for “grab and go”. This makes 4 large muffins. This recipe isn’t suitable for ordinary size muffin tins as it isn’t large enough to hold the egg and batter. You could also use a large popover pan.

4 oz. / 120 g bacon, chopped (I used lean bacon)
½ C. scallions / shallots, chopped
1 C. grated cheddar cheese (or any other flavored melting cheese)

1¼ C. plain flour
1 tsp. baking powder
¼ tsp. baking soda
Wet Ingredients
½ C. milk + ½ tsp. white vinegar OR ½ C. buttermilk
½ tsp. salt
5 tsp. sour cream (full fat)
2 tsp. vegetable oil or melted butter
1 egg

4 eggs
1 tsp. melted butter (optional, for brushing)

Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease with butter). Heat a nonstick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside. Place Dry Ingredients in a bowl and mix to combine. Whisk Wet Ingredients in a separate bowl. Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix. Fold in bacon, scallions and cheese. Place 3 tsp. the batter into 4 muffin tin holes. Bang the tin to flatten the batter. Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown. Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.

I find the easiest way to top the egg with batter and keep the yolk in the middle is to place 3 tsp. batter around the yolk then 1 one top of the yolk. Then gently spread to cover the whole egg.