Online Reporter
Chef Rudo Kandiero
The savoury bacon and cheddar egg muffins that we are focusing on this week are the ultimate grab-and-go breakfast solution.
They deliver incredible flavour in a perfectly portioned bite. Quick to prepare and ideal for busy mornings, this easy make-ahead dish keeps well in the fridge, giving you a warm, protein-packed start all week long.
Ingredients
Eight large eggs;
Half cup milk;
One cup shredded cheddar cheese;
Eight slices bacon, cooked and crumbled;
Two tablespoons chopped chives or green onions;
Half teaspoon salt;
Quarter teaspoon black pepper;
Cooking spray or oil (for greasing)
Method
1. Preheat oven to 175°C (350°F). Grease a 12-cup muffin pan well with cooking spray or oil.
2. In a large bowl, whisk together the eggs, milk, salt and black pepper until smooth.
3. Stir in the cheddar cheese, most of the bacon and the chives.
4. Divide the mixture evenly among the muffin cups, filling each about three-quarter full.
5. Sprinkle the remaining bacon on top.
6. Bake for 18 to 22 minutes or until puffed and set in the centre.
7. Let cool for five minutes before removing from the pan.
Food safety guidelines
Clostridium perfringens is a bacteria commonly found in cooked foods that have been kept at unsafe temperatures.
Sources
Soil, dust, animal manure, human faeces and soil-grown vegetables.
Cooked meat and poultry, meat pies, gravies, casseroles and stews.
Symptoms
Acute abdominal cramps; severe diarrhoea; dehydration
Control measures
Thoroughly clean all ingredients, cook foods to safe internal temperatures and chill leftovers promptly.
Keep hot foods hot (above 57°C/135°F) and cold foods cold (below 5°C/41°F).
Reheat all leftovers to a minimum internal temperature of 74°C (165°F) for at least 15 seconds before serving.
Enforce strict personal hygiene and handwashing standards.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on Facebook and Instagram (Rudo Kandiero).
