Bacon & Sweetcorn Breakfast Muffins

Breakfast muffins to really impress your guests

20 minutes
30 minutes
6 people


  • Olive oil spray
  • 4 (about 250g) Scottsdale Pork rindless middle bacon rashers
  • 1 tablespoon olive oil
  • 300g can sweet corn kernels, drained
  • 100g butter, melted
  • 3 eggs
  • 1 tablespoon honey
  • 1 cup shredded tasty cheese
  • ¼ cup milk
  • 2 tablespoons finely chopped chives, plus extra, to serve
  • 1 cup plain flour
  • 2 teaspoons baking powder


  1. Preheat oven to 180°C fan-forced. Spray a 6-hole (¾ cup-capacity) muffin pan with oil.
  2. Line each hole with bacon rashers, slice the loin in half to line the base and use strips of bacon to line the sides. Chop the bacon off-cuts.
  3. Heat oil in a large frying pan over medium-high heat. Add chopped bacon off-cuts and corn. Cook, stirring occasionally, for 5 minutes or until bacon is golden. Set aside to cool for 5 minutes.
  4. Combine butter, eggs and honey in a large mixing bowl. Whisk until combined. Stir in cheese, milk, chives and three quarters of the cooled corn and bacon. Sift in flour and baking powder. Season with salt and pepper. Stir until combined.
  5. Divide batter evenly into each bacon-lined hole. Scatter remaining cooled corn and bacon over the top.
  6. Bake for 25 minutes or until golden and puffed. Remove from oven and set aside in pan for 5 minutes. Serve hot or cold scattered with extra fresh chives.