All-day breakfast muffins

All-day breakfast muffins
  • Serves icon Makes 12 muffins
  • Time icon Hands-on time 30 min, oven time 10 min

A savoury muffin recipe made with potato, pancetta, onion and chives.

Nutrition: per serving

Calories
190kcals
Fat
10.5g (3.9g saturated)
Protein
8.5g
Carbohydrates
15.8g (4.9g sugars)
Fibre
1.3g
Salt
1.5g
Calories
190kcals
Fat
10.5g (3.9g saturated)
Protein
8.5g
Carbohydrates
15.8g (4.9g sugars)
Fibre
1.3g
Salt
1.5g

Per muffin

Ingredients

  • 2 large baking potatoes
  • 250g (or 3 small packs) cubed pancetta
  • 1 onion, finely sliced
  • Butter for frying (optional)
  • 5 medium free-range eggs, separated
  • 4 tbsp plain flour
  • 50ml milk
  • Bunch fresh chives, snipped
  • Ketchup or brown sauce to serve

Method

  1. Heat the oven to 200°C/fan180°C/ gas 6 and line a 12-hole muffin tin with muffin cases. Peel and coarsely grate the potatoes, then soak in heavily salted water for
  2. 10 minutes. Drain, then squeeze out as much water as you can using a clean J-cloth (you may need to do this in batches).
  3. Heat a large frying pan, then, when hot, add the pancetta and fry until crisp. Remove with a slotted
  4. spoon, leaving the fat in the pan, and transfer to a mixing bowl. Add the potatoes and onions to the pan and fry for 5-8 minutes, breaking up any bits that stick together with a fork, until browned and tender (add a little butter if it looks too dry). Transfer the mixture to the bowl with the pancetta and combine.
  5. In a large bowl, whisk the egg yolks with the plain flour using a balloon whisk, then season. Slowly pour in the milk, whisking to combine. Stir the potato mixture through the batter with the chives.
  6. In another spotlessly clean bowl, use an electric hand mixer to whip the egg whites to stiff peaks, then gently fold through the potato mixture until just combined.
  7. Spoon into the muffin cases, then bake for 10 minutes or until puffed, golden and springy to touch. Remove from the oven, leave to cool for a few minutes, then serve while still warm, with a dollop of ketchup or brown sauce. Like soufflés, the muffins will sink a little, but they won’t collapse completely.

delicious. tips

  1. Prepare the bacon and potato mix to the end of step 1, then chill, covered, overnight. Mix with the eggs, then bake and serve fresh from the oven.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

HALF PRICE OFFER! Subscribe to delicious. for £13.80 for 6 issues

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine