Friday, September 11, 2015

Cheesy Bacon & Egg Breakfast Muffins


Looking for a breakfast idea that is hearty and tasty and is sure to fill up the person eating it?
Have we got a deal for you.
This recipe, as written, makes 4 LARGE muffins but can easily be doubled. 
You can make these a day ahead and keep them in the fridge but, unfortunately, you can't make them up ahead of time and freeze them. The egg goes weird if you freeze them. 
They are definitely filling.
And delicious.
So much cheese and bacon and egg and onion-y goodness. 
Plus...the egg inside is a cool surprise. Your guests will be all like, "Woooooooow, how did you do that?". 
Tell them you are magic. 


Cheesy Bacon & Egg Breakfast Muffins
(Slightly adapted from Recipe Tin Eats

Ingredients
1 1/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp garlic powder
1 tsp dried parsley
8 pieces bacon, cooked and diced 
1/3 cup green onion, diced
1 cup shredded, aged cheddar
1/2 cup buttermilk
1 Tbsp Greek yogurt
2 Tbsp oil
1 egg
4 eggs

Directions
Preheat oven to 350. Line 4 ramekins with a strip of parchment paper or spray lightly with cooking spray. (You can also use extra large muffin tins) Set aside.


In a large mixing bowl, combine flour, baking powder, baking soda, garlic powder, parsley, bacon, onion, and cheese. 
In a separate bowl, combine buttermilk, Greek yogurt, oil, and 1 egg.


Stir together the dry ingredients until combined. Whisk together the wet ingredients.
Stir the wet ingredients into the dry ingredients until just combined. Do not over mix. Divide batter into 4 equal sections.


Place half of one section into the bottom of a ramekin. Shape a "well" into the middle of the batter for the egg to sit in.


Gently crack in an egg.


Take the remaining half of the section of batter and flatten it in your hand a bit. Gently place it on top of the egg, Very lightly press the edges of the batter down - but not the center!!
Repeat with the remaining 3 ramekins and eggs.


Bake at 350 until tops are puffy, look dry, and are golden brown - about 20 - 30 minutes.


Let cool about 5 - 8 minutes. Run a knife around the edge of the ramekin to loosen the muffin. 
Remove from the ramekin and serve warm.


You may be able to see some of the egg white peeking out in some of the muffins.


You can serve them whole OR slice them in half to showcase the surprise inside!


Ooooh....fancy schmancy....


Close up time!!


The size of the egg will make a difference to the presentation.
See that pic below? That's a smaller egg.
It still will work but it's not quite as dramatic. 


FYI - The muffins are quite large. A regular muffin tin won't work because it is too small. 
Perfect for breakfast, brunch, or even lunch. Take them on a picnic or hike for a great snack. 
Remember to store them in the fridge if they aren't eaten up fairly soon. 
 

2 comments:

  1. What a great idea for an interesting breakfast. Can't wait to try your Cheesy Bacon and Egg Breakfast Muffins. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  2. Oh my goodness, these looks so good, I love the whole egg baked in the middle! This is one of my favorites from What'd You Do This Weekend? and will be one of my features at Monday's party!

    ReplyDelete