You've heard of put an egg on it, but what about put an egg IN it!? Let us introduce you to these epic, savory breakfast muffins stuffed with cheddar, scallions and a hidden jammy egg surprise.
Jammy Egg Muffins
Ingredients
Makes 6 servings
- 2 cups cake flour, (plus more for dusting eggs)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 Vital Farms Eggs
- 1¼ cup buttermilk
- ⅓ cup avocado oil
- ¾ cup parmesan cheese, (finely grated, plus more for sprinkling on top)
- 1 cup sharp cheddar cheese, (shredded)
- 1 cup scallions, (thinly sliced)
Instructions
- Preheat oven to 425°F. Grease a large muffin tin with avocado oil and set aside.
- Fill a medium saucepan about halfway with water and bring to a boil over medium heat. Add in 6 of the eggs using a slotted spoon and boil for 6 minutes.
- Prepare an ice bath by filling a medium bowl with ice and water. Add the boiled eggs to the ice bath. When cool to the touch, peel, pat dry and set aside.
- While the eggs are boiling, prepare the batter. In a medium bowl, whisk together the flour, baking powder, soda, salt, and pepper. Set aside. In a large bowl, whisk together the remaining two eggs, buttermilk, and avocado oil.
- Add the dry ingredients into the wet and fold until just combined. Add in the cheeses and scallions and stir to combine.
- Add a little flour to a shallow dish and roll the eggs in to lightly coat. Using a spoon, fill the muffin tin up halfway with batter. Nestle an egg into each muffin tin cavity with the egg set vertically. Top with more batter to cover the eggs.
- Sprinkle tops with a little parmesan and bake for about 15-17 minutes, until puffed and golden. Serve immediately.
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