On the weekends, my children eat cereal for breakfast. They eat and eat and eat, and even though they mostly eat “healthy” GF cereals, sometimes I find myself adding up how much each bowl of cereal is costing us—plus how little true nutrition they’re getting and how the children never seem to get full eating the stuff. It’s a fun pastime. You should try it.
But on school mornings, no cereal! I don’t want to look back on their school careers and feel guilty that if I had only provided some sort of homemade breakfast, they might have grown up to change the world with their kindness and smarts.
So if you’ve been following this blog for much time, you’re probably aware of my deep fondness for make-ahead breakfasts. My latest fascination is with these gluten free breakfast muffins with bacon and an actual egg baked right into the muffin. Super crispy on the outside, soft and savory inside. Love.
If you’re wishing you could tell me, Nicole, bacon is not brain food and the jury is out on whether shredded cheddar cheese is going to help your children make a brighter future for all of us? Go right ahead but I already have big plans to turn a deaf ear to your smug logic.
I’m too busy making ahead a hearty breakfast for my three otherwise very ordinary children in the hopes that it will bestow super powers upon them.
Now I will climb off my high horse for just a moment to take care of some gluten free breakfast muffin details. You really do need to make these in a larger well than those of a standard 12-cup muffin tin, or the whole egg in the center just cannot be contained in the muffin batter.
But if you don’t own a Texas muffin tin (they’re so fun because it’s amusing how large they are), just use 5- or 6-ounce oven-safe ramekins or something else similar. Dig through your cabinets. You must have something. Try a large popover pan!
If you really must use a standard muffin tin, in place of a whole egg in the center of the batter, beat an egg and pour half of it into the well and then cover with more batter. The result will just be slightly less exciting than finding a whole cooked egg in your breakfast muffin. Don’t like scallions? Try another chopped onion or minced garlic.
Make-Ahead Gluten Free Breakfast Muffins with Bacon and Egg
4 ounces bacon, chopped
8 eggs (400 g, weighed out of shell) at room temperature
6 ounces sharp yellow cheddar cheese, grated (or another semi-hard cheese)
1/2 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
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.
Adapted from Recipetineats.com.