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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.

Course Breakfast
Cuisine American
Keyword Bacon and Quail Egg Breakfast Muffins
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 12 muffins

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

  1. Preheat the oven to 180 C / 356 F. Put 12 muffin paper cups into the muffins dish and leave it aside.

  2. Lay 12 quail eggs in a pot, cover with water and boil on low heat for 7 minutes.

  3. Gently fry bacon in a pan to become golden and add 2 Tbsp unsalted butter to melt.

  4. While the eggs are boiling, combine flour, salt and baking powder in a small bowl.

  5. In another, medium sized bowl, whisk 1 egg, milk, vinegar and sour cream.

  6. When quail eggs are done, pour cold water over them and peel. Leave aside.

  7. Add dry ingredients, bacon, cheddar and onion slices to wet ingredients and quickly combine.

  8. 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.

  9. Cool for 5 minutes and serve while still warm.