Bacon, Cheese and Scallions Makes Everything Better

Having always loved savory breakfast muffins, I made a rather experimental batch this weekend (with BACON!) that turned out to be quite a hit with my friends. Since then several people have asked for the recipe I thought I would share it with you here.  


The great thing about these is that they freeze really well - you can make them ahead of time, freeze them, and have a great and easy breakfast every day. I must admit that I like every meal to be somewhat noteworthy and I'm by no means a fan of shoving a donut in my mouth as I leap through the subway doors in the morning, so if you're anything like me I'm sure these will be a great morning solution. To defrost them, place them in a 350F oven for 15 minutes or leave them to defrost overnight.


Bacon, Cheese and Scallion Muffins


• 10 slices of bacon, chopped (or more if you are like me and no amount of bacon is ever enough)
• 2 cups of flour
• 1 1/2 cups of cheddar
• 1 tablespoon sugar
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 1 1/2 tablespoons garlic powder
• 4 scallions, chopped
• 1 egg, beaten
• 1/2 cup milk
• 1/2 good quality extra virgin olive oil
• 1/2 cup sour cream


Preheat your oven to 400F. 
Fry the chopped bacon until crispy and drain on a paper towel. While it cools, mix the dry ingredients (cheese and scallions count as dry) and set aside. Mix the wet ingredients together and fold into the dry mix slowly. Mix in the bacon. Grease or line a muffin tray and spoon in the mixture. 20 minutes in the oven will do the trick, after which you should cool them fully before freezing. Make sure to freeze them within the hour, that way they will defrost with the same level of freshness. 


Enjoy! 


xx Annah