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!
Yield: 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 recipe gluten free pancake mix
- 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.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
