Bacon and Egg Jumbo Muffins

I tried two very similar recipes for what are essentially jumbo muffins with an egg baked in the center. Sadly, I seem to have lost the bookmark to that first recipe – it called for hard-boiling the eggs first, then the dough was wrapped around them. They were good, but not great. (I reserve the right to edit this post if I find that recipe again.) 

The second recipe is from BuzzFeed. These muffins are not as pretty, but I preferred them. They have a proper batter instead of dough, and the eggs were cooked right in the center at the same time as the batter. I’m not sure how these would fare in a lunchbox, but when served warm, they were fantastic! My husband and I loved these, but my kids (who ate them warm, at home, on a severe weather day) were not fans. I can’t understand why, so I’m still recommending them! 

3 cups flour (I used white whole wheat flour) 

1 Tbsp. sugar 

1 Tbsp. baking powder 

1 tsp. salt 

7 eggs, divided (1 + 6) 

1 ¼ cup lactose-free buttermilk substitute 

3 Tbsp. lactose-free butter, melted 

1 cup lactose-free sour cream 

1 cup cooked and chopped bacon 

1 cup chopped green onions 

1 ½ cup shredded lactose-free cheddar cheese, divided (1 ¼ cup + ¼ cup) 

Preheat oven to 350 ˚F. Grease a 6-cup jumbo muffin tin. 

In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Set aside. 

In a medium mixing bowl, whisk together 1 egg, buttermilk, melted butter, and sour cream. 

To the dry ingredients, add and fold in the wet ingredients, cooked bacon, green onions and 1 ¼ cup of the cheddar cheese until just incorporated. 

Using an ice cream scoop, fill each cup of a prepared large muffin tin with one large scoop. 

Using a spoon, create a well in each of the scoops, pressing the batter up against the side of the pan, making sure it is deep enough to hold an egg. 

Crack an egg into each of the wells of batter. 

Using two spoons, drop small scoops of batter, first around the outside of the egg, building up the outer edge of the muffin and sealing in the egg whites and yolk, and finally over the top to cover the yolk. Be careful not to apply too much pressure while dropping above the yolk or it may break. 

Top each muffin with remaining ¼ cup of cheddar cheese (I had a bit more). 

Bake in preheated oven for 25-30 minutes. 

Remove from oven and allow to set 5 minutes before removing from pan. These are best served warm; leftovers should be refrigerated and warmed up before serving.