Bacon Cheddar Hard-Boiled Egg Breakfast Muffins

• Meat

  • 6 strips Bacon, crisp cooked

• Produce

  • 1/2 cup Green onions

• Refrigerated

  • 1 Egg
  • 4 Eggs, medium

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/4 cups Plain flour
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Buttermilk
  • 1 cup Cheddar cheese
  • 5 tsp Sour cream, full-fat

Found on 4sonrus.com

Description

Ingredients

• 6 strips of bacon, cooked crisp, drained, and crumbled
• 1/2 cup thinly sliced green onions
• 1 cup shredded cheddar cheese
• 1 1/4 cups plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup buttermilk
• 1/2 tsp salt
• 5 tsp sour cream (full fat)
• 2 tbsp melted butter
• 1 egg
• 4 medium eggs
• 1 tbsp melted butter (optional, for brushing)

Directions

• Add the dry ingredients to a large mixing bowl and use a fork or a whisk to stir together until evenly incorporated. In a separate bowl, stir together the wet ingredients until well combined. Without over-mixing, slowly stir the wet ingredients into the dry, just until the batter comes together. Use a spatula to fold in the cheese, onions, and bacon. Spray a jumbo/Texas sized muffin pan with non stick cooking spray. Place 3 tbsp of the batter into 4 muffin tin holes. Smack the tin down evenly on the counter a few times to settle the batter. Use a shot glass to make a deep hole/depression in the batter for the egg. Carefully crack an egg into each hole, into the center of the batter. Divide the remaining batter between each hole and gently spread it out to completely cover the egg. Brush the top of the batter with melted butter and bake at 350 degrees for 20 minutes, or until the muffins are golden brown. Remove the muffin tin from the oven and rest for 5 minutes. Transfer the breakfast muffins to a cooling rack to finish cooling. Serve them warm, with a glass of milk and/or orange juice.