Bacon and Maple Bread Muffin

These bacon and maple bread muffin started their lives as leftovers from Sunday breakfast and quickly turned into one of our favourite treats. Sweet and salty, soft and crunchy, they are a cinch to make and a sheer delight to have.

These wonderful bakes truly made our leftovers into magic. These have a great crunch from the bread crust and lovely softness from the eggs mix, along side a salty bacon flavours and a sweet maple taste, they make for a great quick breakfast or satisfying brunch treat, just warm them up and slurp with some butter..

Ingredients:

2 large eggs
¼ cup milk
4 thick slices of white bread, cubed
2-3 rashes of bacon, fried & chopped
2 tbsp maple syrup
Salt & pepper to taste
Pinch of nutmeg
1 tsp orange zest
2 tbsp sour cream
25 grams of mild cheddar cheese, grated

Method:

Preheat your oven to 180℃ \ 160℃ fan \ 350 ℉ \ Gas 4

Beat together eggs and milk, season with salt, pepper and a pinch of nutmeg.

Add the maple syrup, orange zest, bacon and sour cream, beat well until all smooth.

Add the cheese, mix lightly.

Pour the mixture over the cubed bread, fold in gently to not rip the bread apart, set aside for 2 minutes allowing the bread to soak the flavours.

Paper line a muffin tray (I use Wilton Muffin tray and am very happy with it) and fill each cup halfway with the bacon and maple bread muffin mixture.

Bake in preheated oven for 25-28 minutes, until golden and springy to touch.

Tips:

Try replacing the maple with honey for just as great result.

I used mild cheddar to not over power the bacon-maple flavours, however mature one, or even flavoured one, be just as good.

For a more creamy flavour replace the cheddar with goat cheese, just skip the salt as goat cheese is fairly salty.


Enjoy!

Print

Bacon and Maple Bread Bake

Leftovers turned treat, these sweet-salty, soft-crunchy muffins are a cinch to make and a delight to have.
Course Breakfast
Cuisine International
Keyword Bacon, Leftovers, Maple, Muffins
Prep Time 10 minutes
Cook Time 12 minutes
Servings 10 Muffins
Calories 100kcal

Ingredients

  • 2 large eggs
  • ¼ cup milk
  • 4 slices bread thick sliced & cubed
  • 3 rashes bacon fried & chopped
  • 2 tbsp maple syrup
  • salt & pepper to taste
  • pinch nutmeg
  • 1 tsp orange zest
  • 2 tbsp sour cream
  • 25 gram mild cheddar cheese grated

Instructions

  • Preheat your oven to 180℃ 160℃ fan 350 ℉ Gas 4
  • Beat together eggs and milk, season with salt, pepper and a pinch of nutmeg.
  • Add the maple syrup, orange zest, bacon and sour cream, beat well until all smooth.
  • Add the cheese, mix lightly.
  • Pour the mixture over the cubed bread, fold in gently to not rip the bread apart, set aside for 2 minutes allowing the bread to soak the flavours.
  • Paper line a muffin tray (I use Wilton Muffin tray and am very happy with it) and fill each cup halfway with the bacon and maple bread muffin mixture.
  • Bake in preheated oven for 25-28 minutes, until golden and springy to touch.