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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.
Gluten Free Bacon and Egg Muffins
Equipment
- Texas-sized muffin tin or 6 8-ounce heat-safe ramekins
Ingredients
- 4 ounces bacon, chopped
- 8 (400 g out of shell) eggs, 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried freezing them? I made these yesterday and they were a huge hit!!
We just found out our 15 year old daughter has Celiac’s (so do I). This looks like an awesome breakfast/after school snack/ after play practice dinner!!! Need to get a big muffin tin and make these this weekend. Thank you so much for all your awesome recipes, I am determined to make her life as normal as possible – we will need lots of to go stuff as she is a busy girl!!
I’m right there with you with the busy kids and wanting to make sure they don’t miss out on anything, Jennifer. I think you’ll find everything you need, and what you need but don’t find, try using the recipe request form in the sidebar. ➣
Hey there friend!
Been so busy lately, I love this idea a lot! I think Amanda will love these too.
Going out into the orchard to work now. Have a great day Nicole :)
Lucy! I hope you’re well. Always good to hear from you. ?
How many ounces is one recipe of gf bisquick? I have made your bisquick and I was probably going to make half a recipe of these egg muffins so how many ounces of my bisquick do I use for that?
By weight, my Bisquick mix is about 8 1/2 ounces, Angela. I’d use that as a guide.
Definitely trying these for my picky eater! She loves muffins, bacon, and eggs, so hopefully she will eat them together!
Also trying a dairy free version for my son :) (a goat milk/cheese version anyway!)
A goat cheese version of these sounds like heaven to me, Natalie!
You know I am totally on your side with believing that homemade breakfast during the week will give our otherwise ordinary children academic superpowers! My only problem with this recipe is that six does not divide easily by four (see, I have academic superpowers, too), so I will have to double the recipe. Oh, and I have no Texas sized muffin tins. How is that possible?
Oh I know you’re with me, Anneke! I guess we’ll have to compare notes on how our supercharged children do later in life. I have to say that I’m really enjoying my big Texas-sized muffin tin. Fills up the kids faster. ?
OMG!!!! Any way to get this in a paleo recipe?
Aw, Mare, maybe?! It would take quite a bit of experimenting with a combo of almond flour and coconut flour, though!
I haven’t had time, but I intend to try!
These will be on the menu for every camping trip from now on and can replace the breakfast pizza I always used to make before Celiac. I’m going to have a lot of happy campers and have enough texas muffin pans to be able to make two dozen for everyone. Love you for this one.
Sounds perfect, Carole. You sound like you have an impressive assortment of Texas muffin pans!
OMG! I have these tins already and these muffins with the whole egg in them are a total hoot. Also, cheese is totally protein to skinny kids in my mind anyway – GREAT JOB NICOLE!!!
Thanks, Jennifer. I like the way you think. ?
These look and sound delicious! I go through phases when I want cereal though I never end up getting it because it is so pricey! Then I recall how it was never filling, currently in that phase now so these are quite timely! Thanks!