Breakfast in a Muffin
Nov 19, 2012 22:16:05 GMT -5
Post by PrisonerOfHope on Nov 19, 2012 22:16:05 GMT -5
Breakfast in a Muffin
2 cups flour
1 heaping Tbs. sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
3 large eggs
1 cup whole milk or light cream
1/2 cup melted butter (1 stick)
12 strips of bacon, fully cooked
12 small or medium eggs
1/2 cup shredded cheddar, Swiss, or jack cheese
Preheat oven to 400 degrees.
In a large bowl combine the flour, sugar, salt, and baking powder. Stir with a fork until completely combined.
Break the 3 large eggs into a medium-sized bowl and whip with a wire whisk. Add the milk and whisk it in, then the melted butter, and mix well.
Make a well in the bowl with the flour mixture, pour the liquid mixture into the well, and mix with a spoon only until well moistened (batter will be lumpy).
Grease a pan with either 12 regular muffin cups, or a jumbo muffin pan with 6 cups.
Put a spoonful of batter in the bottom of the cups - enough to cover the bottom.
Form one strip of cooked bacon into a circle that will fit around the muffin cup; press it down into the batter, sort of like a fence.
Crack and separate a small or medium sized egg. Put the white in a bowl for another use (they freeze well). Slide the yolk into the bacon corral; do this for each muffin cup. (NOTE: If using the jumbo cups, use two strips of bacon and two eggs in each.)
Divide the remaining batter among the partially-filled muffin cups, just spooning it on top. These muffins don't rise a lot, so you can fill them almost to the top.
Sprinkle the grated cheese on top.
Put the muffin tin on a cookie sheet, and bake the regular muffins at 450 for 25 minutes; the jumbo muffins are baked at 375 for 25 minutes.
2 cups flour
1 heaping Tbs. sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
3 large eggs
1 cup whole milk or light cream
1/2 cup melted butter (1 stick)
12 strips of bacon, fully cooked
12 small or medium eggs
1/2 cup shredded cheddar, Swiss, or jack cheese
Preheat oven to 400 degrees.
In a large bowl combine the flour, sugar, salt, and baking powder. Stir with a fork until completely combined.
Break the 3 large eggs into a medium-sized bowl and whip with a wire whisk. Add the milk and whisk it in, then the melted butter, and mix well.
Make a well in the bowl with the flour mixture, pour the liquid mixture into the well, and mix with a spoon only until well moistened (batter will be lumpy).
Grease a pan with either 12 regular muffin cups, or a jumbo muffin pan with 6 cups.
Put a spoonful of batter in the bottom of the cups - enough to cover the bottom.
Form one strip of cooked bacon into a circle that will fit around the muffin cup; press it down into the batter, sort of like a fence.
Crack and separate a small or medium sized egg. Put the white in a bowl for another use (they freeze well). Slide the yolk into the bacon corral; do this for each muffin cup. (NOTE: If using the jumbo cups, use two strips of bacon and two eggs in each.)
Divide the remaining batter among the partially-filled muffin cups, just spooning it on top. These muffins don't rise a lot, so you can fill them almost to the top.
Sprinkle the grated cheese on top.
Put the muffin tin on a cookie sheet, and bake the regular muffins at 450 for 25 minutes; the jumbo muffins are baked at 375 for 25 minutes.