Cheesy Onion Egg Muffins with Bacon recipe

Use an oven thermometer if you have one, as fan ovens can run hot; the tin should be ready so the egg mixture starts setting as soon as it goes in. A light coating is enough — too much grease can make the muffins fry rather than bake at the edges.

Keep the bacon over a medium heat so the fat renders before the meat colours too quickly. Stop once the pieces are just crisp and still a little chewy, as they will firm up again in the oven.

If the onion begins to catch or brown, lower the heat and add a teaspoon of water to keep it sweating. You want it soft and glossy rather than coloured, so it blends neatly into the egg mixture.

Whisk only until the yolks and whites are fully combined and the surface looks evenly pale yellow, with no streaks of egg white left. Over-whisking can make the finished muffins a bit tough and foamy.

Fold the fillings through gently so the cheese does not clump in one spot, then portion with a spoon for even-sized muffins. Leave a small gap at the top of each hole, as the mixture will rise in the oven.

Check at the lower end of the timing by giving the tin a gentle shake; the centres should look just set with a slight wobble, not liquid. If they brown too fast, loosely cover with foil so the tops stay golden rather than dark brown.