Breakfast Egg and Cheese Muffin
A light and fluffy savory bacon, cheese and chive muffin with a hard boiled egg embedded within. Simple to make, this satisfying and filling breakfast option can also be enjoyed at any time of the day.
Category: Mains
Source: krollskorner.com
Equipment
| Muffin tray | |
| Mixing bowl |
Ingredients
| Eggs | |
| All-purpose flour | |
| Baking powder | |
| Sugar | |
| Salt | |
| Milk | |
| Butter | |
| Egg | |
| Pancetta | |
| Cottage cheese | |
| Chives |
Instructions
Preheat your oven to 450°F. Grease a muffin tray.
Soft boil the eggs.
In a large bowl mix the flour, baking powder, sugar and salt together.
In a separate small bowl mix the milk, butter and egg together. In another separate small bowl, mix the pancetta (or meat of choice), cheese and chives. Pour the butter mixture into the flour and mix. Then pour in the cheese mixture in, and mix. Be careful not to over mix!
Place two tablespoons of muffin batter into prepared muffin tray. Carefully place soft boiled egg in the center of the muffin. Then scoop more batter on top and around the muffin to cover the egg. Repeat with remaining muffins.
Bake for 20 minutes or until tops of muffins become golden brown. Enjoy warm with hot sauce!
Nutrition
| Serving size: | 232.8 |
| Energy: | 514.7 |
| Ratio: | 2.2 |
| Carbohydrate: | 41.7 |
| Fat: | 27.0 |
| Protein: | 24.1 |
| Saturated fat: | 14.2 |
| Sodium: | 915.4 |
| Sugar: | 6.8 |