Gluten Free Bacon and Egg Muffins
These gluten free bacon and egg muffins have eggs baked right into the muffin for a complete breakfast in one!
Servings: 6 large muffins
Equipment
- Texas-sized muffin tin or 6 8-ounce heat-safe ramekins
Ingredients
- 4 ounces bacon chopped
- 8 (400 g (weighed out of shell)) eggs weighed out of shell) at room temperature
- 1 gluten free pancake recipe
- 6 ounces sharp yellow cheddar cheese grated (or another semi-hard cheese)
- ½ cup chopped scallions (white and green parts)
- 1 cup (8 fluid ounces) buttermilk at room temperature
- 4 tablespoons (56 g) unsalted butter at room temperature
Instructions
- Preheat your oven to 375°F. Grease either 6 wells of a Texas-sized muffin tin or 6 8-ounce heat-safe ramekins placed on a rimmed baking sheet, and set aside.
- In a medium-size heavy-bottom skillet, cook the chopped bacon over medium-high heat, stirring occasionally, until crisp. Drain the rendered bacon fat and set the cooked bacon aside. Place 2 of the eggs in a small bowl, and beat well.
- In a large bowl, place the pancake mix and add 4 of the 6 ounces of grated cheese, the chopped scallions and the cooked bacon, and mix to combine.
- Create a well in the center of the dry ingredients and add the buttermilk, butter, and the 2 beaten eggs, mixing until just combined after each addition.
- Place about 1/4 cup of the batter in the center of each prepared well of the muffin tin or ramekin, and create a well in the center of the batter to hold an egg.
- Crack one of the remaining 6 eggs in each well, divide the remaining batter among the wells/ramekins and spread gently to cover the egg with batter.
- Sprinkle the remaining grated cheese evenly over the tops of each muffin and press gently to help it adhere.
- Place the tin or ramekins in the center of the preheated oven and bake until the muffins are golden brown all over and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 35 minutes).
- Remove from the oven and allow to cool in the pan or the ramekins for 5 minutes before removing from the wells or ramekins and serving warm.
- To make ahead, cool completely and store in the refrigerator for up to 3 days.
