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Bacon & Egg Muffins

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Bacon & Egg Muffins
Anyone can make bacon and eggs and call it a day. But you’re not just anyone - you are exceptional. Which is why beautifully boiled, golden-yolked, Vital Farms Pasture-Raised Eggs miraculously appear inside your muffins as if by magic! Whip up a batch for a brunch with friends or prep in advance for a quick weekday morning breakfast on-the-go. Just make sure you use a jumbo-sized muffin tin to give that mid-muffin surprise egg plenty of space.
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Course Breakfast
Servings
large muffins
Ingredients
Course Breakfast
Servings
large muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees. Grease a jumbo muffin tin (not a regular-sized muffin tin - the cavities aren’t big enough for this).
  2. In a large mixing bowl, whisk flour, baking powder, sea salt and baking soda, then make a little well in the center.
  3. In a large measuring cup, whisk milk, yogurt, egg and butter, then pour into the bowl with the flour mixture and stir until just combined.
  4. Stir in the bacon, scallions and grated cheese. You will end up with a very thick batter.
  5. Put enough batter into each of 4 cups in the muffin tin to cover the bottoms, then make a little indentation in the centers and gently place a soft-boiled egg into each indentation. Split the rest of the batter between the 4 cups to cover the eggs.
  6. Bake for about 20-25 minutes, or until golden.