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Bacon Shallot and Pea muffins


The Gourmandize Team

Bacon Shallot and Pea muffins. Discover our recipe.

Rate this recipe 4.4/5 (13 Votes)


  • 1 cup peas (I used frozen)
  • 1 shallot
  • 3.5 oz bacon
  • 1 1/4 cups flour
  • 2 eggs
  • 1 tablespoon of cream cheese
  • 1/4 cup milk
  • 1/4 cup oil
  • 1/2 teaspoon baking powder
  • Salt / pepper


Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Heat a saucepan of salted water, plunge the peas (until they all float to the surface) Peel and Chop the shallot finely. In a skillet saute the shallot with a knob of butter and 2 tablespoons water.

Step 2

Preheat the oven to 350 °.

In a bowl, beat eggs with oil and milk. Add the cream cheese. Stir.

Add the flour, salt, pepper, peas and bacon. Stir. Add the baking powder. Stir again. Fill small cake pans or trays Bake about 30 minutes.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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