If this isn't a complete breakfast, I don't know what it. It's like putting toast, cheese, eggs, milk and bacon in a blender and then baking it. It's quite literally like that.
Breakfast in a muffin! Or serve it for lunch with a simple vegetable salad.
What I loved about it is that I can fit an entire meal in a small muffin. These are great with coffee and fruit in the morning. There isn't something that I wouldn't eat normally for breakfast. Even the oil in the recipe is healthier than the usual butter on toast. If you want, substitute ham for the bacon. That would be a nice healthy change.
There is no sugar or added salt. It's made with whole wheat flour. I bet it's healthier than anything you can buy in a drive-thru. I've 'healthyfied' the recipe my way to make it better for you. It yields six medium sized muffins.
The texture is moist and bread-like. It doesn't crumble like a normal muffins would. Which is good because you can dunk it in a cup of coffee and it will hold its shape.
I enjoyed mine with some milk and a salad, for a quick lunch before taking the pictures. But don't be fooled, the beets you see in the picture are there for show (added some tomatoes later). I don't like beets. I only keep them in the house because my Shih-Tzu loves them. She eats a home-cooked diet.
1 cup Whole Wheat Flour
2.5 tsp Baking Powder
1/2 cup Warm Milk
3 tbsp Extra Virgin Olive Oil (or other healthy oil)
3 ounces Low Fat Mozzarella
5 ounces of Bacon (weighted raw)
3 ounces of Goat Cheese
-Chop the bacon into small pieces. Remove any excess fat (white parts) before cooking. The cook until crisp and remove all the excess, rendered fat.
-Mix the flour and baking powder in a bowl.
-Add the warm milk, oil and eggs. Whisk well, until incorporated.
-With a spatula, mix in the mozzarella, bacon and half of the goat cheese.
-Pour into six muffin molds.
-Sprinkle the rest of the cheese on top of the muffins.
-Bake for 30-35 minutes at 350 degrees.
I first saw this recipe in a French blog, but it was a little different.