How To make Bacon& Cheese Sourdough Muffins
4 sl Bacon
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 c Sugar
1/2 c Shredded cheddar cheese 2-oz
1 Egg
1/2 c Sourdough starter
2/3 c Milk
1/3 c Vegetable oil or bacon
- drippings
In a skillet, cook bacon over medium heat until crisp. Reserve bacon drippings, if desired. Drain cooked bacon on paper towels. Crumble and set aside. Grease 12 muffin cups or line with paper liners; set aside.
Preheat oven to 400~F. In a large bowl, sitr together flour, baking powder, baking soda, salt and sugar. Stir in cheese; set aside. In a medium bowl, beat egg. Stir in sourdough starter, milk and oil or drippings. Add to flour mixture. Stir with fork until dry ingredients are just moistened. Fold in crumbled bacon. Fill prepared muffin cups 2/3 to 3/4 full with batter. Bake in preheated oven 20 to 25 minutes or until golden brown. Remove from muffin cups. Serve hot. Great for breakfast with a glass of orange juice! These turned out absolutely WONDERFUL. I would suggest greasing the muffin tins very well. The cheese tends to make them stick a little! Formatted to MM by SALlie Kratz. From THE SOURDOUGH COOKBOOK by Rita Davenport.
How To make Bacon& Cheese Sourdough Muffins's Videos
Amazing Breakfast English Muffins
Best vegan english muffin breakfast recipe out there! Tasty savory bacon and cheese, melt in your mouth goodness. Comment below when you make them and let me know how you enjoyed them!
List of ingredients
1 pkg english muffins
soy cheese
Vegan Mayo
1 green bell pepper cut in strips
1/2 white onion cut in strips
salt to taste
veggie bacon strips
Saute onion and bell pepper strips until tender. Add salt to taste. Lightly toast english muffins. Spread mayo on either side of bun then layer cheese, bacon strips, and veggies. Yum!
Quick Breakfast Using Sourdough English Muffins
Quick breakfast using sourdough English Muffins.
Would you just look at it? | Sourdough English Muffins | Episode 20
Sourdough English Muffins
1/2 Cup Active Sourdough Starter
1 Tablespoon Honey
1 Cup Milk
3 Cup All Purpose Flour
1 Teaspoon Sea Salt
1/4 Cup Cornmeal
Instructions:
12 hours before, combine sourdough starter, honey, milk, flour and sea salt. Combine, knead for 5 minutes.
Let rest for 1 hour.
Place dough onto a floured surface and knead for 5 minutes.
Place dough back in bowl, cover and leave overnight at room temperature for 8-12 hours.
In the morning, place dough on a floured surface, flatten dough to 1 inch thick.
Use a 3 inch biscuit cutter to cut rounds place on parchment lined cookie sheet sprinkled with cornmeal.
Sprinkle cornmeal on top of muffins. Cover and let rest for 1 hour.
Preheat your non stick skillet on low. Place 4 muffins into skillet, cover and cook for 4 minutes, flip over then cook another 4 minutes.
Enjoy
Sourdough Bread:
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Bacon and Egg Grilled Cheese| Dinner Reinvented
Full Recipe & More @
Bacon and egg grilled cheese is the best way to start the weekend. Whether it's a lazy brunch with friends or a make ahead meal for kids, it's the most comforting, cheesiest sandwich you'll ever eat!
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Sourdough Breakfast Sandwich recipe - FULL OF FLAVOR!
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Sourdough Breakfast Sandwich
INGREDIENTS
Per Sandwich…
1 egg
1 slice cheese
1 Sourdough English muffin
2 slices rashers
1 tbsp. butter
Cooking spray
Salt & Pepper to taste
TOOLS
Griddle
Spatula
Knife & board
INSTRUCTIONS
1. Heat griddle or pan to medium low, then melt butter in one corner.
2. Lightly spray your cooking surface with cooking spray, then place your rashers and cook until browned then flip over.
3. While the rashers cook, place sliced muffin, cut side down, on the griddle into the melted butter. Alternatively, you can toast the sliced muffin then spread the butter on it.
4. After flipping the rashers, crack open your egg and fry to desired firmness (or scramble!)
5. Once you flip your egg over, place the cheese slice (or shredded cheese) on top of your egg, then put a muffin half on top of that to melt the cheese.
6. Remove the other half of the muffin and plate, then place the rashers on top of it.
7. Carefully place the egg/cheese/muffin onto the other half and enjoy!
LINKS
Main Channel link Lets Make Food From Food with Michelle Ullmann - YouTube
Sourdough English Muffins
Irish Rashers
Production Credit: Bored Puppy Productions
Logo Credit: Saphyre Fish
Music Credit with our thanks:
YouTube Studio
Track: Sweet Relief
By: Zachariah Hickman
YouTube Music Library
Track: Caballero
By: Ofshane
English Muffin Breakfast Sandwiches
These English Muffin Breakfast Sandwiches are super easy to make and insanely delicious. They require minimal ingredients and are made in one pan! Chris x
FULL RECIPE POST:
INGREDIENTS
2 English Muffins, halved
4 slices of Bacon
4 Eggs
2 square slices of American/Processed Cheese, (see notes)
1 tbsp Butter
Hot Sauce, to preference (see notes)
Salt & Black Pepper, to taste
????METHOD????
Add bacon to a pan over low-medium heat and fry until crispy with the fat rendered. Important to keep it fairly low so you draw out as much of the fat as possible. Remove bacon, leave fat.
Increase heat to medium-high and place English muffin halves in the leftover fat and fry until crispy. Remove from pan.
Lower heat back down to a low-medium and melt in 1 tbsp butter. Spread it across the pan as best you can, then crack in 4 eggs. Use your spatula to separate the eggs into pairs then season with salt and pepper. It should look like two oval shapes. Cook until all egg white turns opaque (split egg yolks if you don't like sunny side up).
Place muffin halves over the eggs, then take a plate and gently rest over the top. Carefully flip the pan over so the egg muffins end up on the plate egg-side-up.
Add a slice of cheese to each of them, followed by 2 slices of bacon each and a good dousing of hot sauce. Fold over and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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