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
Easy Egg Bacon and Cheese English Muffins
Emma loves to try new recipes & will teach you simple ways to cook & bake so you can eat sooner.
You will already have most of the ingredients in your pantry.
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Babe wanted an egg bacon cheese 
Best Crowd-Pleasing Breakfast Recipe Ever: Bacon and Egg Muffins
Need a breakfast or brunch recipe that serves a crowd? These baked-in-a-muffin-tin egg and bacon treats are a sure-fire way to start the day.
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Breakfast Muffin Sandwich Recipe - With egg cheese and sausage
Breakfast Muffin Sandwich Recipe -
With egg cheese and sausage
Ingredients:
3 oz. breakfast sausage formed into a patty
1 sourdough English muffin toasted
1 egg
2 slices American cheese
Preparation:
1. Pan fry sausage. When the first side is done start toasting the muffin.
2. Crack egg into same pan and cover with circular metal can to retain shape
3. When sausage and egg are done cover with cheese and melt
4. Assemble on toasted muffin
Low Carb Cheesy Soft & Flavourful Savoury Muffin w/Scallions, Bacon & Cheese/키토 치즈머핀빵 #39
These muffins are not only seriously delicious but each piece carries only 2g net carb. Good on its own as a meal or with a warm hearty soup.
*IMPORTANT - You may need to knead the dough longer than what I do as it works differently for every condition. The dough will only rise when sufficient gluten has developed and a simple windowpane test can be done to see if the dough is kneaded enough.
You may also need an additional 15-30ml of liquid for this recipe if you live in a dry climate.
DRY INGREDIENTS
82g lupin flour, 63g vital wheat gluten flour, 33g oat fibre or,
(1C + 1/4C My keto flour blend
51g (1/2C) Pumpkin seed flour
30-50g ( 4-7 TBSP) Sweetener of your choice (adjust to your preference)
1-1.5 tsp Salt
1 tsp Konjac powder/xanthan gum
WET INGREDIENTS
+/- 100ml Lukewarm water
1/2 tsp Honey
2 tsp Dry instant yeast
1 Whole egg and 2 egg whites ( My eggs are medium size, each weighs about 53g)
FILLING
4 Strips Chopped and fried bacon (if sugar-free one is hard to find, can be replaced with ham)
1C Diced spring onions(scallions)
1C Shredded cheddar cheese (or any other cheese of your choice)
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My favorite.....sourdough English muffins! June 2023 #makebread365
Recipe I used:
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