As you can see, the scrambled eggs are stuffed inside.
4 strips of bacon, cooked crisp, drained on paper towel (#2) and chopped (#4).
½ cup shallots, chopped, sautéed in bacon fat using the same pan in which the bacon was cooked and excess dripping poured out (#3).
2 cups grated cheddar cheese (we used smoked gouda and English cheddar)
Scrambled eggs: 5 eggs plus cream, seasonings and butter (#1).
2 1/2 cups All purpose flour
2 tsp baking powder
1/2 tsp baking soda
Wet Ingredients (#4)
1 cup buttermilk
1 tsp salt
10 tsp Greek yogurt (original recipe called for sour cream)
4 tbs melted butter
- Preheat oven to 180C/350F.
- Grease muffin tins with with butter (original recipe calls for "Texas muffin tin to accommodate a whole raw egg in each muffin, we used a regular muffin tin and scrambled eggs crumbled into small pieces).
- Place Dry Ingredients in a bowl and mix to combine.
- Whisk Wet Ingredients in a separate bowl.
- Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix.
- Fold in Flavorings, including cooked bacon (#5).
- Place 3 tbsp of the batter into 4 muffin tin. Bang the tin to flatten the batter.
- Make a divot in the batter and put in the scrambled egg (or crack in a raw egg if using a larger tin and so prefer). (#6)
- Divide the remaining batter between each hole to cover the egg. (#6) shows covered eggs in front and uncovered eggs in back.
- Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown.
- Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack. (#7 and 8)
- Best served warm.
This was good and the smell when cooking was divine but the amount of work and fat content may make us think twice before making this one again. We could possibly achieve the same effect by just baking a biscuit, cutting it in half horizontally and adding scrambled egg. Nevertheless, the idea is very interesting and we will take this to work for breakfast next week.