Maple Scrambled Egg & Bacon Muffins
Surprise your guests with this unique and delicious muffin recipe at your next brunch.
- Prep time: 20 min
- Makes: 12 muffins
- Cook time: 15 min
- Calories 175
- Fat 7 g
- Saturated Fat 3 g
- Carbohydrate 21 g
- Fibre 1 g
- Sugars 3 g
- Protein 7 g
- Sodium 348 mg
- Potassium* 54 mg
- Calcium 62 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.
- 4 slices of bacon, chopped
- slices of bacon, chopped
- 4 tbsp / 60 ml maple syrup, divided
- maple syrup, divided
- 6 Island Gold Free Run Omega 3 shell eggs
- Island Gold Free Run Omega 3 shell eggs
- 2 cup / 500 ml all-purpose flour
- all-purpose flour
- 1 tbsp / 15 ml baking powder
- baking powder
- 1/2 tsp / 2 ml baking soda
- baking soda
- 1/2 tsp / 2 ml salt
- 3 tbsp / 45 ml cold unsalted butter, cut into small pieces
- cold unsalted butter, cut into small pieces
- 1 cup / 250 ml buttermilk
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners; set aside. Set a medium skillet over medium heat.
- Add the chopped bacon and cook for 5 minutes or until lightly browned but not crisp. Add 2 tbsp (30 mL) maple syrup; cook for 1 minute or bacon is caramelized. Scrape onto a parchment paper-lined plate.
- Wipe out the skillet well; increase the heat to medium-high. Beat eggs; add to skillet and cook, without stirring, for 2 minutes or until set on the bottom. Cook, stirring gently with a heatproof spatula, breaking up the eggs into large curds, for 30 seconds or until just set. Remove from the heat; cool slightly.
- Meanwhile, stir the flour with the baking powder, baking soda and salt until well combined. Use a pastry blender or fork to cut in the butter until the mixture resembles coarse oatmeal. Gently stir in scrambled eggs and bacon until evenly distributed.
- Pour in the buttermilk and remaining maple syrup; gently stir to make a sticky dough. Divide the dough evenly between the prepared muffin cups. Bake for 15 minutes or until golden. Transfer to a wire rack to cool slightly; serve warm.
- Muffins can be held in the refrigerator for 1 day or frozen in an airtight container for up to 1 month. Simply microwave on High for 45 seconds to thaw.
- Substitute 1 cup (250 mL) milk blended with 1 tsp (5 mL) white vinegar or lemon juice for the buttermilk.