Bacon and egg muffins recipe

This recipe is an absolute explosion of our favorite breakfast foods: muffins, bacon and eggs. Be sure jumbo muffin pans to allow plenty of room for the addition of the egg to the muffin.
to use

BACON AND EGG MUFFINS
Ingredients

• 6 slices of bacon, chopped
• 1 1/2 cups flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup whole milk
• 1/2 teaspoon vinegar
• 2/3 cup sour cream
• 3 tablespoons olive oil
• 1 egg
• 1/2 cup green onion, finely sliced
• 1 cup shredded cheddar cheese
• 4 eggs
• melted butter

Directions
Preheat oven to 350 degrees F. Spray muffin pans with non-stick spray. Fry bacon until lightly browned then drain on a paper towel. Combine all dry ingredients in a bowl and stir to combine. In a separate bowl, whisk together milk, vinegar, sour cream, olive oil and egg. Blend dry ingredients into wet ingredients until just combined. *Do not overstir or muffins will turn out tough* Add bacon, green onion and cheese and fold in. Place 1/4 cup batter into each cup of the prepared muffin tin. Make a well in the batter and crack an egg into it. Divide remaining batter between the 4 cups and cover the egg. Brush muffin tops with butter and bake until golden brown-about 25 minutes. Allow muffins to rest for a few minutes before turning out onto a wire rack.