Bacon and Quail Egg Breakfast Muffins
YumBacon and Quail Egg Breakfast Muffins : perfect egg and bacon breakfast with cute quail eggs, wrapped in muffin size portions.
Mr. Google says there are over three million egg and bacon muffins recipes to find on the web.
This Bacon and Quail Egg Breakfast Muffins version is different since I used especially tasty and cute little quail eggs, pre boiled and added into the batter before baking :
If you can get homemade smoked bacon at street market, don’t throw away the grease left after frying. It’s healthy ( if pigs are home grown organic, free range ).
I just add some butter to melt and use both instead of any extra oil :
If you think twelve portions are too much for you, just pack some for your office or week end road trip and you’ll see how great it is to have these snacks at hand. My second best version to serve them is with grilled bell peppers salad for lunch. Irresistible !
Bacon and Quail Egg Breakfast Muffins
Bacon and Quail Egg Breakfast Muffins : perfect egg and bacon breakfast with cute quail eggs, wrapped in muffin size portions.
Ingredients
- 1 2/3 cup all purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 egg
- ¾ cup milk
- ½ tsp vinegar
- ¾ cup sour cream
- 2 Tbsp unsalted butter
- 1 cup smoked bacon, cut to cubes
- 2 spring onions, sliced
- 1 cup crumbled cheddar
- 12 quail eggs
Instructions
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Preheat the oven to 180 C / 356 F. Put 12 muffin paper cups into the muffins dish and leave it aside.
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Lay 12 quail eggs in a pot, cover with water and boil on low heat for 7 minutes.
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Gently fry bacon in a pan to become golden and add 2 Tbsp unsalted butter to melt.
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While the eggs are boiling, combine flour, salt and baking powder in a small bowl.
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In another, medium sized bowl, whisk 1 egg, milk, vinegar and sour cream.
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When quail eggs are done, pour cold water over them and peel. Leave aside.
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Add dry ingredients, bacon, cheddar and onion slices to wet ingredients and quickly combine.
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Fill one third of each muffin cup with the batter and press boiled quail egg into the middle. Fill the cups with the rest of the batter and bake for 22 minutes.
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Cool for 5 minutes and serve while still warm.
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