Fluffy & Flavoursome Breakfast Muffin Recipe

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For me, when I think of muffins I think of that ‘Would you like me to butter your muffin?‘ line from Mean Girls. I also think of tasty breakfast foods, but they always seem like a bit of a time-consuming faff to make. That was until a spotted a recipe in Eat Drink Paleo’ by Irena Macri which included minimal ingredients and didn’t seem like it took an age. So I rustled them up one weekend (of course I went a little off piste) and was pleasantly surprised. They taste indulgent, give a nice alternative to something sweet for breakfast or brunch and you can basically throw whatever you fancy into them – I tried peppers and feta in my last batch and they were delicious. Here’s my take on the aforementioned recipe with a few extra seasonings thrown in…

BREAKFAST MUFFINS (makes approximately 9 depending on the size of your muffin cases): A savoury, protein-filled breakfast muffin that will keep you going until lunchtime. I tend to serve mine with a side of avocado and a slice of toast if I’m feeling real hungry.

You will need: 8 Rashers of Bacon (cut into smaller squares, personally I prefer mine with the fat trimmed off too), 1 Onion (chopped, I tend to use a white onion instead of red), 10 Eggs, 1 TSP Onion Granules, 1 TSP Garlic Granules, Salt, Pepper, Muffin Tin, Muffin Cases (I got these ones from Waitrose) 

Optional: 1 Pepper, 1/2 block Feta – would highly recommend! 

Preheat the oven to 170°C. Start buy chopping up your bacon into a pan and cooking it until it’s golden and crispy. Remove from the pan and then add your chopped onion (add a bit of oil if needed) and heat through until they are clear and soft. Leave both the onion and bacon to cool and whilst you wait, crack all of the eggs into a measuring jug and whisk until beaten. When the onion and bacon are cool, add into the mixture along with the seasonings and start to pour into the muffin cases (you can just put the mixture straight into the muffin tin, but make sure the tin is well greased and prepare yourselves for a bit of a fight to get them out). Put them into the oven for 17 minutes and remove when fluffy and golden on the top. The muffins will flatten a tad when you remove them and are best eaten hot, so I keep them in the fridge until it’s breakfast time and then I pop them in a oven for a couple of minutes to re-heat. YUM.

Photos by Lauren Shipley