Imagine waking up to the irresistible aroma of freshly baked Bacon N Egg Pepper Muffins wafting through your kitchen! These savory delights are not just your average breakfast fare; they are a mouthwatering combination of crispy bacon, vibrant bell peppers, and fluffy muffin goodness that will have you reaching for seconds (and thirds!). Perfect for a quick breakfast or a delightful snack, this recipe promises to elevate your morning routine and impress your family and friends. Ready to embark on a culinary adventure that will leave your taste buds dancing? Let’s dive into the delicious world of Bacon N Egg Pepper Muffins!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cooked bacon, chopped
- 1 cup bell peppers, diced
- 1 cup flour
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it with cooking spray or lining with paper muffin liners.
- In a large skillet, cook bacon until crispy. Remove bacon, drain on paper towels, and chop into small pieces. Set aside.
- Dice bell peppers into small, uniform pieces, ensuring they are roughly the same size for even distribution in the muffins.
- In a large mixing bowl, combine flour, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate bowl, beat eggs, then add milk and vegetable oil. Whisk until well combined and smooth.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix, as this can make muffins tough.
- Fold in chopped bacon and diced bell peppers, distributing them evenly throughout the batter.
- Carefully spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days.
Tips
- Prep Ahead: To save time in the morning, you can prepare the bacon and chop the bell peppers the night before. Store them in the fridge, and your muffin-making process will be a breeze!
- Uniform Size: When dicing the bell peppers, aim for uniform pieces to ensure even cooking and distribution throughout the muffins.
- Don't Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense muffins, so keep it light and fluffy!
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. A toothpick inserted into the center should come out clean when they’re ready.
- Add Cheese: For an extra layer of flavor, consider folding in some shredded cheese, such as cheddar or mozzarella, along with the bacon and peppers.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just reheat in the oven for a quick breakfast!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 50mg
