Self-Rising Bacon and Egg Muffins

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Yield: 12 muffins

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These tender muffins are a delicious and savory take-along breakfast, a tasty mid-morning snack, or a lovely partner for soup.

Self-Rising Bacon and Egg Muffins

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 05/31/2012

Ingredients

  • 4 large eggs, hard boiled or scrambled
  • 1/2 pound (about 8 slices) bacon, cooked until crisp
  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1 cup sharp cheddar cheese, shredded or diced, divided (optional)
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large, raw egg

Tips from our bakers

Directions

1) Move an oven rack to the top third of the oven, and preheat the oven to 400°F. Grease a 12-cup muffin pan.

2) Coarsely chop the hard boiled or scrambled eggs, and chop the bacon.

3) In a medium-sized bowl, whisk together the flour, dry mustard, and black pepper. Toss in 3/4 cup of the cheese, the cooked egg, and the bacon.

4) Whisk together the milk, oil, and egg.

5) Whisk the liquids into the dry ingredients just until blended.

6) Spoon into the prepared pan, dividing the batter evenly among the muffin cups and filling each one about 2/3 full.

7) Sprinkle with the remaining cheese.

8) Bake the muffins until they're lightly browned, about 20 to 25 minutes.

10) Remove the muffins from the oven and allow them to rest for 5 minutes before turning them out of the pan and serving warm.

Yield: 12 muffins.

Reviews

1
  • star rating 08/03/2014
  • DeeDee from Southern California
  • OK, I admit I didn't use KAF self-rising flour, but a national brand. Really unimpressed with the rise (as with both the self-rising recipes from KAF that I tried) - I did these as mini=muffins and they didn't seem to rise at all. Tasted good but next time I would add a pinch of mustard powder and cayenne to liven up the taste. I'd still make them again, but use a standard muffin recipe and add the cheese and bacon. I didn't think the bits of cooked egg added much to the taste but I didn't mind them - might leave that out next time.

    As you might have guessed I would suggest Deedee, I would try the recipe with our flour (as there can be a good deal of variation in self-rising flours between brands), and see if you still have the same difficulty with the rise. And please do feel free to change up the flavoring however you like, the sky is the limit! Happy Baking! Jocelyn@KAF

  • star rating 07/03/2013
  • Quickie49 from KAF Community
  • Love this idea for grab and go breakfasts. Can I use EggBeaters and can these be frozen?
  • star rating 06/13/2013
  • 1nickali from KAF Community
  • Family loved these! I did add some garlic and onion to the mix. I also baked the bacon in the oven after sprinkling it with brown sugar. Next time I will also cut back a wee bit on the pepper as a personal taste preference.
  • star rating 09/11/2012
  • Anna Nelson from KAF Community
  • Made these tonight for the first time. Very tasty! I added garlic along with the mustard. I also added ground flax. I reduced the amount of cheese for my daughter. I will make these again! A great grab and go breakfast (or late night snack).
  • star rating 07/21/2012
  • The_Z_Man from KAF Community
  • Very tasty. I only gave it 4 stars because, for my taste, it needs something more. Maybe a little more pepper, or some hot sauce. Next time I'm going to use some garlic too. It just needs some more zing for me.
  • star rating 06/23/2012
  • kaf-sub-iamspringb54 from KAF Community
  • These came out beautifully, and I love the new self-rising flour! If you like a little salty-sweet treat for breakfast, these are heavenly using chopped candied bacon (brush thick-cut applewood smoked bacon with real maple syrup, sprinkle on a dash of cayenne, then bake at 400F for about 20 minutes and proceed as directed in recipe) Thanks KAF -- a huge hit, as usual. :)
  • 06/11/2012
  • ATeam13 from KAF Community
  • I will be trying this recipe soon because it sounds so good. But I was wondering how these muffins should be stored since they have egg and bacon in them. Should they be kept in the fridge or would the countertop in an air tight container be okay?
    Refrigerator storage would be good, as would a quick warm up before you eat them! Happy Baking! Irene @ KAF
  • 06/11/2012
  • rwilliams05 from KAF Community
  • not a rating, but a question: can you give the substitutes for self-rising flour? How much baking powder and salt per cup of flour? Thanks!
    This recipe was developed and tested using the new Self Rising Flour, which performs a little differently than all purpose flour. You might consider using your favorite plain muffin recipe and adding the bacon and chopped egg instead of other add-ins like blueberries OR make your own self-rising flour - the "recipe" is here on our recipe pages. Happy Baking! Irene @ KAF
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