BACON EGG AND CHEESE BREAKFAST MUFFINS RECIPES

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BACON, EGG AND CHEESE BREAKFAST MUFFINS - PUREWOW



Bacon, Egg and Cheese Breakfast Muffins - PureWow image

Guys. Bacon, egg and cheese breakfast muffins be the most epic morning meal of all time. We take a savory muffin and bake an egg in it. How, you ask? The method is actually pretty simple. Let us show you the way. (Pro tip: Get yourself a jumbo muffin pan.) RELATED: Bacon-Wrapped Eggs

Provided by PureWow Editors

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 large muffins

Number Of Ingredients 11

6 eggs
8 ounces bacon, chopped
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon freshly ground black pepper
? cup vegetable oil
1¼ cups buttermilk
1 cup chopped scallions
1½ cups grated cheddar cheese, divided

Steps:

  • 1. Preheat the oven to 350?F. Grease the cavities of a six-cup jumbo muffin pan. 2. Place the eggs in a medium pot and cover with water by half an inch. Place the pot over medium-high heat and bring the water to a boil. Once it boils, remove from the heat and cover the pot. Let the eggs sit for 10 to 11 minutes. 3. Drain the eggs and run cold water over them. Let them cool completely and then peel and discard the shells. 4. While the eggs cook, heat a medium saut? pan over medium heat. Add the chopped bacon and cook until golden brown and crisp, 6 to 8 minutes. Drain on absorbent paper towels and let cool completely. 5. In a large bowl, whisk the flour with the baking powder, baking soda, salt and pepper to combine. In a separate bowl, mix the vegetable oil with the buttermilk to combine. 6. Pour the buttermilk mixture into the flour mixture, and mix to combine. Fold in the cooled bacon, the scallions and 1 cup of the cheddar cheese. 7. Scoop the muffin batter into the prepared pan, filling each cup a third of the way full (about 3 tablespoons). 8. Place a peeled egg into each cup on top of the batter and press it slightly into the batter. Divide the remaining batter evenly among the cups and press gently around the egg to cover fully. 9. Sprinkle 4 teaspoons cheddar cheese on top of each muffin and then bake until the cheese is melted and golden, 17 to 20 minutes. Let cool at least 5 minutes before serving.

Nutrition Facts : Calories 698 calories, CarbohydrateContent 53 grams carbohydrate, FatContent 42 grams fat, ProteinContent 25 grams protein, SugarContent 4 grams sugar

BACON-AND-EGG MUFFINS RECIPE | ALLRECIPES



Bacon-and-Egg Muffins Recipe | Allrecipes image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     Breakfast and Brunch    Eggs    Breakfast Sandwich Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, CarbohydrateContent 1.4 g, CholesterolContent 170.4 mg, FatContent 9.7 g, FiberContent 0.2 g, ProteinContent 10.1 g, SaturatedFatContent 3.6 g, SodiumContent 511.8 mg, SugarContent 0.8 g

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