Breakfast Egg and Cheese Muffin
A two in one - a hard boiled egg and a delicious breakfast muffin. These satisfying, easy, make-ahead breakfast muffins are savory and an all-in-one muffin!
Servings 6 muffins
- 2 cups All-Purpose flour
- 1 Tbsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. salt
- 6 large soft boiled eggs, shell removed
- 1 cup whole milk
- 1/2 cup butter, softened
- 1 large egg
- 1/2 cup cooked pancetta (or bacon or sausage)
- 1 cup cottage cheese (or cheddar or mozzarella)
- 1 Tbsp chives, chopped
Preheat your oven to 450°F. Spray a muffin tin with non stick spray. (If you own a POPOVER PAN this pan works very well for this recipe!)
If you haven't prepped the soft boiled eggs, make them now. Directions on how to make soft boiled eggs are in this blog post above.
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 2 Tbsp. of muffin batter into prepared muffin tin. 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!
- Best stored in fridge. Will last for 2-3 days.
Calories: 526kcal | Carbohydrates: 38g | Protein: 19g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 905mg | Potassium: 253mg | Fiber: 1g | Sugar: 5g | Vitamin A: 900IU | Calcium: 261mg | Iron: 3mg