2 cups flour
2 tbsp white sugar
½ tsp salt
2 ½ tsp baking powder
3 eggs (preferably large)
1 cup milk
½ cup butter
Bacon (18 strips)
6 large eggs
½ cup cheese (any kind you like – I have used Cheddar/White American/Smoked Gouda
Preheat oven to 375 degrees
In a bowl mix flour, sugar, salt, & baking powder
In another bowl take the 3 large eggs and mix them up, add milk, add melted butter and mix up
Slowly add you egg batter to flour mixture (I like to make an indent in the form of a circle to pour some of the mixture in the flour). You only mix this batter with a spoon or spatula and just mix until all liquid is combined and lumpy (do not over mix it is supposed to be lumpy).
Grease a six cup jumbo muffin pan, pour about enough batter to cover the bottom of the muffin cup take two strips of bacon and make a circle inside the muffin cup, and push it into the batter for each of the cups. Take the six large eggs and I do this one at a time, I break and separate the egg you only need the yoke (egg whites keep for a few days if you can use them). Take the yoke and pour it into the bacon circle, don’t worry if it breaks. Once you put an egg in each cup pour reaming batter into the cups fill them up as much as you can, sprinkle cheese and extra bacon (just cut up remaining strips of bacon) on top on top.
Bake for 25 to 30 minutes at 375 degrees.
I love these muffins they are so handy because to can take them with you on the go!!!!
__________________ “Someday, someone will walk into your life and make you realize why it never worked out with anyone else.” Anonymous (thank you Auntie for my pix)
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These sound so interesting! How can you tell when they are done? What consistency does the egg yolk cook to - is it hard cooked, soft and runny, or does it just absorb into the batter? Just wondering what the final result ought to be, before trying to make these...
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