Maple Scrambled Egg & Bacon Muffins

Ingredients

4

slices of bacon, chopped

4 tbsp / 60 ml

maple syrup, divided

6

Naturegg Omega 3 Eggs

2 cup / 500 ml

all-purpose flour

1 tbsp / 15 ml

baking powder

1/2 tsp / 2 ml

baking soda

1/2 tsp / 2 ml

salt

3 tbsp / 45 ml

cold unsalted butter, cut into small pieces

1 cup / 250 ml

buttermilk

Directions

1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners; set aside. Set a medium skillet over medium heat.

2. Add the chopped bacon and cook for 5 minutes or until lightly browned but not crisp. Add 2 tbsp (30 mL) maple syrup; cook for 1 minute or bacon is caramelized. Scrape onto a parchment paper-lined plate.

3. Wipe out the skillet well; increase the heat to medium-high. Beat eggs; add to skillet and cook, without stirring, for 2 minutes or until set on the bottom. Cook, stirring gently with a heatproof spatula, breaking up the eggs into large curds, for 30 seconds or until just set. Remove from the heat; cool slightly.

4. Meanwhile, stir the flour with the baking powder, baking soda and salt until well combined. Use a pastry blender or fork to cut in the butter until the mixture resembles coarse oatmeal. Gently stir in scrambled eggs and bacon until evenly distributed.

5. Pour in the buttermilk and remaining maple syrup; gently stir to make a sticky dough. Divide the dough evenly between the prepared muffin cups. Bake for 15 minutes or until golden. Transfer to a wire rack to cool slightly; serve warm.

Tips

1. Muffins can be held in the refrigerator for 1 day or frozen in an airtight container for up to 1 month. Simply microwave on High for 45 seconds to thaw.

2. Substitute 1 cup (250 mL) milk blended with 1 tsp (5 mL) white vinegar or lemon juice for the buttermilk.