Bacon, Egg and Cheese Breakfast Muffins
Savory muffins that are loaded with bacon, cheese, and scallions with a hard boiled egg center. They're filling and the perfect breakfast on the go.
Equipment
- Standard Muffin Pan
- Saucepan
- Mixing Bowls
- Spoon
- Spatula
Ingredients
- 12 medium eggs
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse black pepper
- 2 cups buttermilk
- 3 tablespoons canola or vegetable oil
- 3 large eggs lightly beaten
- 4 scallions thinly sliced
- 12 ounces crispy bacon chopped
- 1 cup shredded Colby Jack cheese
Instructions
- Preheat oven to 400°F. Lightly grease a standard 12-cup muffin pan with cooking spray. Set aside.
- Bring a large saucepan of cold water to a boil over high heat. Using a slotted spoon, carefully lower 12 medium eggs into the boiling water. Boil for 5 minutes and then immediately plunge the eggs into a large bowl of ice water. Cool for 10 minutes before carefully peeling under water. Set aside.
- In a large bowl, whisk together the flours, baking powder, sugar, baking soda, and pepper. In a separate bowl, whisk together the buttermilk, oil, and large eggs until smooth. Make a well in the center of the dry ingredients and then pour in the wet; stir with a wooden spoon or rubber spatula until smooth. Fold in the scallions, two-thirds of the bacon and half of the cheese.
- Divide half of the batter evenly among the prepared muffin pan. Nestle 1 peeled boiled egg vertically into batter in each cup. Top with remaining batter and sprinkle with the remaining bacon and cheese.
- Bake at 400°F until golden brown and a toothpick, inserted into the bread part of the muffin, comes out clean, about 17 to 20 minutes. Remove from oven; cool on wire rack for 10 minutes. Carefully run an offset spatula or butter knife around the edges to loosen. Serve warm and enjoy!
Notes
Adapted from Cooking Light.