Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cooked bacon
- 6 small egg
Instructions
- Preheat your oven to 375°F (190°C). Grease a 6-cup jumbo muffin tin or line it with large muffin liners.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- In another bowl, whisk together the melted butter, milk, and 2 large eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese and crumbled bacon.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Using the back of a spoon, create a small well in the center of each muffin.
- Crack a small egg into each well, being careful not to break the yolk.
- Bake the muffins for 20-25 minutes, or until the muffins are golden brown and the eggs are set to your desired level of doneness.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly.
- Serve the egg-stuffed bacon and cheese muffins warm, and enjoy the gooey, savory goodness in every bite!
Start your morning with a bang by sinking your teeth into these irresistible egg-stuffed bacon and cheese muffins – a handheld breakfast sensation that’ll make your taste buds sing and your morning feel like a delicious adventure!
