The Ultimate Egg-Stuffed Bacon and Cheese Muffins Recipe

Introduction

Egg-Stuffed Bacon and Cheese Muffins offer a perfect blend of flavors and textures, making them an ideal choice for a hearty breakfast or brunch. These muffins, filled with soft-boiled eggs, crispy bacon, and a mix of sharp cheeses, are sure to satisfy and impress. Whether you're hosting a morning gathering or simply want a delicious grab-and-go meal, these muffins are a must-try.

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Key Takeaway Ingredients

• Bacon: Provides a smoky, crispy texture that contrasts perfectly with the soft muffin and egg.
• Soft-Boiled Eggs: The jammy, soft yolk adds a luxurious touch, making each bite rich and indulgent.
• Cheddar and Pecorino Romano Cheese: These cheeses offer a sharp, nutty flavor that complements the other ingredients beautifully.
• Scallions: Adds a mild onion flavor, enhancing the overall taste without overwhelming the palate.

Directions

Step 1: Cook the Bacon

• Preparation: Place bacon slices in a large skillet over medium heat. Cook until crispy, about 8 minutes, flipping occasionally. Drain on a paper towel-lined plate, then finely chop.

Step 2: Soft-Boil the Eggs

• Boiling: Fill a large bowl with ice and water. In a separate saucepan, bring water to a boil. Gently lower 6 eggs into the boiling water and cook for 5 minutes to achieve a soft-boiled consistency. Transfer the eggs to the ice water bath immediately to cool. Once cooled, peel the eggs carefully.

Step 3: Prepare the Muffin Batter

• Preheat Oven: Set your oven to 425°F and generously spray a 6-cup jumbo muffin tin with nonstick spray.
• Mix Dry Ingredients: In a medium bowl, whisk together 1 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon kosher salt, 1/2 teaspoon baking soda, 1/4 teaspoon freshly ground black pepper, and a pinch of granulated sugar.
• Mix Wet Ingredients: In another large bowl, whisk together 1/2 cup vegetable oil, 1/2 cup nonfat plain Greek yogurt, and the remaining 4 eggs until smooth.
• Combine Ingredients: Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing. Add the Cheddar, Pecorino Romano, scallions, and chopped bacon to the batter.

Step 4: Assemble the Muffins

• Fill the Muffin Cups: Transfer the batter to a piping bag. Pipe a small amount into each muffin cup to cover the bottom. Dust the peeled eggs in flour and place one upright in each cup. Pipe the remaining batter around and on top of each egg, ensuring they are fully covered.

Step 5: Bake

• Baking: Bake in the preheated oven for about 16 minutes, until the tops are golden and the muffins are cooked through. The eggs inside should remain soft and jammy.
• Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm, sliced in half, with a sprinkle of flaky sea salt and a dash of hot sauce.

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Side Dish Ideas

• Fresh Fruit Salad: A mix of berries and citrus fruits adds a refreshing contrast to the savory muffins.
• Avocado and Tomato Slices: Creamy avocado and juicy tomato slices provide a cool, light side that complements the rich muffins.
• Green Salad: A simple salad with a tangy vinaigrette cuts through the richness of the muffins.

Nutritional Facts

Per Serving:

• Calories: 617 kcal
• Total Fat: 48 g
• Saturated Fat: 12 g
• Carbohydrates: 20 g
• Dietary Fiber: 1 g
• Sugar: 2 g
• Protein: 26 g
• Cholesterol: 356 mg
• Sodium: 768 mg

Prep and Cook Time

• Total Time: 1 hr 20 min
• Active Time: 35 min
• Yield: 6 muffins

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Conclusion

Egg-Stuffed Bacon and Cheese Muffins are a decadent yet easy-to-make breakfast option that will elevate your mornings. The combination of soft-boiled eggs, crispy bacon, and rich cheeses creates a muffin that's both satisfying and full of flavor. Enjoy these muffins warm, paired with a light side dish, for a complete and delicious meal.