All Day Bacon & Egg Muffins

These hearty muffins make an excellent breakfast-on-the-go, emergency lunchbox addition or after school snack attack. Try not to eat them before the kids find them.

4 rashers of natural bacon
2 eggs
1 1/2 cups cheddar cheese
1 corn on the cob, outer layers removed 
1/2 cup cherry tomatoes, quartered
1 tbs finely chopped parsley
2 cups self-raising wholemeal flour
Pinch of salt
1/4 cup sour cream or yoghurt
1/3 cup vegetable oil
1 cup milk

Preheat oven to 180c. Prepare your muffin tin by brushing the tin holes with vegetable oil or melted butter. You can also use patty cases.

Bring a small saucepan to boil. Add the corn cob and 1 egg. Cook the egg until hard boiled, at least 8 minutes. The corn can boil for the same amount of time. 

Once cooked, remove both from boiling water. Peel off the eggshell and chop the hard-boiled egg into bite size pieces. Set aside. Using a sharp knife, cut off the corn kernels and set aside.

Remove rind and excess fat from the bacon rashers. Dice the meat then add to a frying pan over medium-high heat. Fry the bacon until browned. Remove and place on a paper towel to drain the excess oil. 

In a medium bowl, add the flour. In a small bowl whisk together the sour cream, milk, vegetable oil and remaining egg, then pour into the flour. Mix slowly until just combined. Overmixing will make the muffins stiff.

Add 1 cup of cheese and all the parsley, cherry tomatoes, sweet corn, bacon and the cooked egg. Stir very gently until combined.

Fill the muffin tins ½ way up with the muffin batter. Top each muffin with a sprinkle of grated cheese. Bake for 20 minutes on the middle rack until golden brown on top.

Keep in fridge for 3-4 days and re-heat them under the grill or in a sandwich press.