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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.

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7 people Yepped this recipe

servings: 8

total time: 40 minutes

added on 02/07/2018

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

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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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RECIPE COMMENTS

Rae

02/07/2018

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.