Thursday, September 13, 2012

Breakfast Surprise Muffins




From the outside these look like ordinary muffins, but break one open and you’ll find a whole egg inside. The muffin batter has cheddar cheese and anything else you’d like such as bacon and ham. Together, you can have all your breakfast favorites rolled into one.

The muffin batter actually tastes like cheese biscuits because of the cheese and because it’s such a thin layer around the egg. Still tasty though. And I love finding a surprise in the middle.

These are perfect for a breakfast treat. You can even make them ahead of time, keep them in the fridge for on the go.

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Breakfast Surprise Muffins

Ingredients:

6 eggs, cooked to soft boiled (I use this egg timer to know when it's at soft boiled)
1 1/2 cups all-purpose flour
1 tbsp white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk + 1 tbsp milk
1/2 cup crisped bacon or ham chopped into tiny pieces
1 cup shredded cheddar cheese

Directions:

1. Make eggs ahead of time. When eggs are cool enough to remove shell, gently tap egg on all sides to create multiple cracks. Take a small sharp spoon to get underneath the shell to help remove shell as it will be hard to remove from egg white when it's at soft boiled stage.

2. Preheat oven to 400 degrees F. Line a 12 muffin pan with 6 liners.

3. Mix 1 1/2 cups flour, sugar, salt and baking powder in a large bowl. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be sticky. Fold/stir in cheese and bacon or ham. Take a handful of muffin batter and cover egg with it, spreading a thin layer across entire egg. Place into muffin mold. Repeat with remaining eggs and batter. Bake for approximately 16-18 minutes until golden brown.

 

6 Responses to “Breakfast Surprise Muffins”

  1. 1

    Debra — September 13, 2012 @ 8:52 am

    I wonder if these could be frozen?
    I’ll be making these this weekend for fast weekday breakfasts. Thanks for the recipe!

    • Kirbie replied: — September 13th, 2012 @ 9:05 am

      I’m not sure how that would affect the taste. I made extra and put them in the fridge and they were okay. Just have to be careful not to heat them up too long in the microwave or the egg might explode

  2. 2

    T — September 13, 2012 @ 2:07 pm

    Hi, May I know more details about how to put the soft-boiled egg inside? Thank you!

    • Kirbie replied: — September 13th, 2012 @ 4:01 pm

      You just wrap the batter around the egg. The batter is quite thick and sticky so you can easily shape and mold it over the egg.

  3. 3

    Alison — September 13, 2012 @ 2:42 pm

    omg. These are AD.OR.A.BLE.

    • Kirbie replied: — September 13th, 2012 @ 4:01 pm

      Heehee. Thanks! I was happy with how they turned out.

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