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Tomato and bacon breakfast muffins

Tomato and bacon breakfast muffins

6
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
9
Difficulty
Easy
Made with bacon, cheese and cherry tomatoes, these savoury bakes are super tasty and ideal for breakfast on the move. Once prepared, it’s as easy as opening the fridge and running out the door - you don’t even have to think about it!

Ingredients

Shortcut bacon

90 g, (buy 100g) fat trimmed, finely chopped

Plain flour

125 g

Plain wholemeal flour

125 g

Baking powder

2 tsp

Bicarbonate of soda

½ tsp

Reduced fat oil spread

⅓ cup(s), melted, cooled, (75g)

Egg(s)

2 medium

Skim milk

200 ml

Light tasty cheese

⅔ cup(s), grated, (80g)

Cherry tomatoes

100 g, coarsely chopped

Fresh chives

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Line 9 holes of a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 2-3 minutes, until crisp and lightly golden. Remove from heat and set aside.
  3. Place flours, baking powder and bicarbonate of soda in a large bowl. Season with salt and pepper and gently whisk to combine.
  4. Whisk oil spread, eggs and milk in a separate bowl, then add to flour mixture with bacon, cheese, tomatoes and chives. Stir until combined.
  5. Divide mixture evenly among paper cases. Bake for 25-30 minutes, until muffins are golden and just firm in the centre when lightly touched with fingertips.

Notes

TIP: For vegetarian muffins, replace bacon with 125g sliced mushrooms and 2 thinly sliced green shallots. Cook vegetables, following bacon cooking instructions in step 2, stirring until just tender.

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