Hi Bold Bakers!
Would you like an all in one breakfast?
Some that has bacon, cheese and even a whole egg.
These complete breakfast muffins are exactly what you need to start your day off right.
As always the recipe can be found on BiggerBolderBaking.com and make sure you check out my website because
I've got over 500 recipes over there and loads of videos.
Okay, let's get started in a nice big bowl.
First add in your flour, salt, baking powder, and a little bit of onion powder.
Then with a whisk just mix all of these ingredients together.
I love onion powder and the flavor it adds to recipes however it's not available in every
country so if you don't have it you can feel free to leave it out.
So that's our dry ingredients, now we're gonna mix together our wet ingredients.
So into your jug we're gonna add our milk, sour cream, if you don't have sour cream you
can also use yogurt, that'll work really well.
Melted butter, and an egg.
And then with a fork just whisk all of these ingredients together.
So now if you don't eat eggs, don't worry, you can still make these muffins, you can
substitute the egg with sour cream and I'm gonna put that information on the website.
So that's that, now I'm gonna bring back my dry ingredients and we're going to add the
wet into the dry.
So before we mix up our batter I'm going to add in some cooked bacon, you would not believe
how good this smells.
So I chopped it up nice and small and I'm just gonna add that into my muffin, it just
makes it extra salty, a little bit sweet even, it's really, really delicious.
If you don't eat it, feel free to leave it out.
Next I'm going to add in some sharp cheddar, this is really great because it's a little
bit salty and creamy at the same time, it adds really good flavor to the muffins.
And then one of my favorite ingredients to use in the kitchen, it's kind of bizarre,
but green onions.
I love these little guys and they just add really great flavor to everything you add
them to.
So I'm gonna add those in there.
And then with a spatula, mix all of these ingredients together until combined.
So I'm excited to tell you in the past few months I've partnered with the wheat foods
council and I've created some recipes for exclusively them and this is one of them.
Definitely check out my website because they're more on the savory side and just a little
bit different to what I normally do but really good.
So you just have to mix this a few times until it's combined and then it's ready to go, really
easy and you can do it all by hand.
So the next component in our complete breakfast muffin is a whole hard-boiled egg.
If you don't eat eggs don't worry about it, just leave it out and you'll still have a
really nice muffin.
Now how to hard-boil an egg is super simple.
Put your eggs into a pot of cold water, bring it up to a simmer, once it simmers time it
for 5 minutes then turn them off the heat and put them into cold water and I guarantee
you, you will have perfectly boiled eggs.
So here I have my cupcake pan, it has been really well buttered because I want my muffin
to pop right out once they come out of the oven.
So into my muffin pan, I'm gonna put 1 tablespoon of my muffin mix into the bottom of each well.
Feel free to be generous here.
Once you put in your tablespoon feel free to smear the mix around the well.
So the next thing we're going to do is place a hard-boiled egg right in the center of that
mix.
Just pushing them down a little bit to make sure that they're sitting well in the muffin.
And you'll notice that when you push them down, the batter comes up the side so it will
kind of encase your egg.
Fantastic.
Just think about how beautiful these are gonna look when you cut into them.
And the last thing we're gonna do is with another big tablespoon of our mix we're going
to top off muffins really sealing in that egg.
If you need to spread it around a little bit, do so.
Making a little egg cocoon.
When these go into the oven and bake they will rise up and it will all kind of connect
and encase your egg.
So once you assembled all your muffins I like to scatter over a little bit of extra cheese,
just because.
These muffins already look so great, just imagine how they're gonna look when they come
out of the oven.
So these little guys, or should I say big guys are ready for the oven.
You wanna bake them off at 375°F/190°C for roughly 25-35 minutes or until really golden
brown on top.
Our breakfast muffins are out of the oven and I cannot begin to tell you how amazing
they smell.
You can tell when these are done because they're a beautiful golden brown on top just like
these ones.
Now I'll tell you what I like to do with these.
I like to put them in the freezer and then whenever I want a quick breakfast, lunch or
even snack, I grab one, pop it into the microwave and I'm good to go.
Also these will keep in your fridge for up to 4 days.
Remove your muffins from the pan and allow them to cool down completely on a wire rack.
So I'm gonna cut one open with a serrated knife, just to show you how beautiful they
look on the inside.
Check this out, this is a complete meal, everything you need for breakfast.
I made the executive decision to use a smoked bacon, which absolutely tastes amazing, and
then the salty cheddar and the kind of creamy egg in the middle, this is without a doubt
a perfect impromptu on the go breakfast.
Right now head over to my website for this recipe and lots more videos.
And I'll see you back here really soon for more Bigger Bolder Baking.