© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Eggcelent breakfast muffins

September 18, 2018

This ultimate breakfast muffin has an entire egg baked right into the centre.  The batter is chock-full of crispy bacon,  cheddar cheese and  it will change your breakfast game forever.  You can bake these portable breakfast beauties ahead of time, wrap them individually and store them in the fridge.  Just before you eat them, pop them in a toaster oven for 10min or a microwave for 2min as they are best served warm.

 

Makes 6

 

7 large eggs

1-cup milk

1/3 cup melted butter

2 tsp hot sauce

2 tbsp sugar

1¾ cup flour

1 tbsp baking powder

¼ tsp salt

8 strips cooked bacon, roughly chopped

3 tbsp finely chopped chives

1 cup grated old cheddar (or jalapeno Monterey jack)

 

Preheat oven 450F

  1. Fill a pot half-full of water and place over high heat.  Bring to a boil and then gently lower in 6 eggs. Bring the water back to a boil and cook for 6min. Remove eggs from boiling water and immediately place in a bowl with ice water for 10min.  Peel and set aside.

  2. In a mixing bowl, whisk together 1 egg, milk, butter, hot sauce and sugar. Stir in the flour, baking powder and salt followed by the bacon, green onions, and cheese.

  3. Spray popover tin or extra-large muffin tin with cooking spray.

  4. Fill each tin with 1/4 cup of batter and then tuck a hard cooked egg into the center of the batter.  Spoon more batter on each egg so the batter covers the egg. 

  5. Place the muffins on the middle rack of the oven and cook for 15-18min, the tops will be golden brown.

  6. Remove from oven to cool. 

 

Tip: Using eggs that have been in your fridge for about a week will peel more easily than fresher eggs.

  

 

For a printable version of this recipe click here.

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Please reload