Recipe : Beef Bacon and Cheese Muffins

The previous Sunday I baked Meat Muffins. They were so delicious that I had to make them again.

This time I made a few tweaks to improve the muffins. I mean, they were already so tasty but the adjustments were more to bulk up the muffins and to enhance the texture.

The thing about these muffins is that they are very forgiving unlike the carb laden conventional ones that I used to bake in the past. You can't go wrong even if you don't follow the recipe to a tee. 

These are the main ingredients that I used :

1. Minced beef

2. Bacon bits

3. Arla Tex Mex Cheese

4. Onion

5. Eggs

The other additional ingredients are pepperoni, jalapenos, garlic salt and pepper.

First thing I did was brown the minced beef in a pan. I seasoned the meat with some garlic salt.

Then remove the cooked minced beef to a bowl and set aside.

In the same pan, fry the bacon bits. If the pan is too dry, add some cooking oil.

When the bacon is almost brown, add diced onion and continue to cook until onion is wilted. Then dump the bacon mix together with the cooked minced beef. Leave to cool.

Once cooled, I added one whole packet of the Tex Mex cheese and gave the mixture a good mix. Then I added three beaten eggs and again, give it a good mix to make a batter.

I coated the muffin pans generously with butter and then filled the muffin pans with the meat mixture. I did this spoonful by spoonful to ensure even distribution so that the muffin pans are all filled up (previously I was short of two muffins).

Then I topped the mixture with cheese from the second pack of Tex Mex cheese. After that, I added two pieces of pepperoni and sliced jalapenos on top of the cheese. Then top with more cheese until all the cheese is used up.

Then it was off to the oven at 180C for 15 minutes.

The cheese will melt and brown and the beaten eggs and cheese in the meat mixture will cook and act as a binder to hold the meat mixture together.

See how well it all turned out.

Because I buttered the muffin tins (I did not do this in the previous attempt), the meat muffins were easily released from the pan.

I had three for lunch. They were so so good!

The rest of the meat muffins I transferred to glass containers to be stored in the fridge. These will be eaten within the next few days. They are even better reheated because the cheese topping becomes extra brown and tasty.

If you don't like beef, you can use minced pork or chicken and add things like finely diced sausages in place of bacon. I think this recipe will work even without cheese. 

Beef Bacon and Cheese Muffins

Recipe source : PH inspired by recipes on Youtube

This recipe makes 12 muffins in two standard muffin pans

Ingredients :

- Minced beef (250g) 

- Bacon bits (150g)

- Half a yellow onion or if the onion is smallish, use the whole onion (minced)

- Pepperoni (enough as topping for 12 muffins)

- Sliced jalapenos (I used 4 jalapenos)

- Tex Mex shredded cheese (2 packets @ 175g each)

- 3 eggs, beaten

- garlic salt and pepper to taste

Method :

1. Brown the minced beef in a pan. I did not add any oil and used the natural beef fat from the mince. Season with garlic salt and pepper to taste.

2. Remove the browned minced beef to a bowl and set aside.

3. In the same pan, cook the bacon bits. If the pan is dry, add some cooking oil.

4. When the bacon is almost browned, add the minced onions and continue to cook until the onions are wilted.

5. Add the bacon to the minced beef and leave to cool.

6. Butter two muffin pans and set aside.

7. Preheat oven to 180C.

8. To the bowl of meat mixture, add one packet of shredded cheese and beaten eggs, Mix thoroughly to ensure mixture is well coated with the beaten eggs.

9. Distribute the meat mixture into the muffin tins.

10. Using the second packet of shredded cheese, top the mixture with cheese and then top with pepperoni and sliced jalapenos.

11. Top with more cheese until all the cheese is used up.

12. Bake in the oven for about 15 minutes until meat muffins are browned.