Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 bacon rashers
- 150grams cheddar cheese, cut into small pieces
- 125grams fresh wholemeal breadcrumbs
- 1 bunch spring onions, finely chopped
- 3 eggs
- 1/3 cup semi-skimmed milk
- 1 handful fresh chives, chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 5grams butter (for greasing)
Nutrition per serving
2140kJ / 512Cal
2140 Kilojoules or 512 Calories
25% of daily energy intake*
Protein
19.5grams
Fat
24.0grams
Carbs
56.8grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The perfect breakfast on the go or handy snack, bacon adds a delicious twist to these cheesy mini-cakes that will keep you full all morning.
Method
Step 1 of 3
Preheat the oven to 190°C. Heat a frying pan over a medium-high heat and add the bacon rashers. Fry until cooked, but not too crispy, then cut into bite-sized pieces and set aside.
Step 2 of 3
In a large bowl, mix together the cheese, breadcrumbs, spring onions, eggs, and milk. Stir through the bacon and chives, and season well.
Step 3 of 3
Grease four 150ml metal pudding molds or ramekins with the butter and divide the batter equally between them. Bake in the oven for about 25 minutes, or until the muffins are well risen and golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool slightly. Serve warm.
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