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Bacon Egg and Cheese Muffins
Breakfast in a muffin cup. A soft boiled egg encased in a savory muffin with bacon and cheese.
servings: 8
total time: 40 minutes
recipe by: Rae
Ingredients
- 8 medium eggs
- 1/4 cup chopped green onions
- 2 slices of bacon, cooked, crumbled
- 1 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 black pepper
- 3/4 cup plain yogurt
- 1/4 cup milk
- 1 1/2 tsp canola oil
- 3 medium eggs, lightly beaten
- 1/2 cup cheddar cheese, shredded
Directions
- Heat the oven to 400 F. Bring a large pot of water to boil and lower the 8 eggs into the boiling water. Boil 4 minutes and 30 seconds.
- While they are boiling prepare and ice bath. Submerge the cooked eggs in the ice water for 10 minutes.
- While eggs are cooling line a muffin try with paper or silicone liners.
- In a large bowl combine all the dry ingredients: green onions, bacon, both flours, baking powder, baking soda, and black pepper. Stir together.
- In another large bowl combine all the wet ingredients: yogurt, milk, oil, beaten eggs and cheese. Stir together.
- Combine the dry and wet ingredients to make the muffin mixture.
- Spoon some muffin mixture into the muffin cups, filling the cups about 1/3 of the way full.
- Peel the cooled eggs and place one egg in each muffin cup.
- Cover the egg with more batter, filling the muffin cup.
- Bake in the oven for 15-20 minutes or until the muffins are cooked.
- Allow to cool 5-10 minutes. Enjoy.
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This recipe could definitely stand for more bacon and cheese. Either in the batter or placed on top the muffins prior to cooking. Also a 1/4 tsp salt added to the batter would help bring out some flavor.