Breakfast

Gluten-Free Bacon and Egg Muffins

Servings: 6 large muffins

Time: 15 minute prep, 25 minute cook

Source: Gluten Free on a Shoestring

Link: https://glutenfreeonashoestring.com/make-ahead-gluten-free-breakfast-muffins-with-bacon-egg/

Specialty Equipment:

  • oven-safe 8-oz ramekins or Texas-sized muffin tin(s);

Ingredients:

  • 4 oz of Bacon, chopped (I always just use a whole package)
  • 8 eggs (Nicole says to weigh them so you have 400 g out of shell, but I never do this), at room temperature
  • 1 batch of gf pancake mix (dry ingredients only!)
  • 6 oz of cheddar cheese (I also never measure this)
  • 1/2 cup chopped scallions
  • 1 cup (8 fluid oz) buttermilk, at room temperature
  • 4 tablespoons (56g) unsalted butter, at room temperature

Pancake Mix

  • 210 grams (1 1/2 cups) of Cup4Cup Gluten-free Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 kosher salt
  • 24 grams (2 tablespoons) granulated sugar

Steps:

  1. Preheat your oven 375.
  2. Grease your muffin tin(s) or ramekins
  3. Cook your bacon until it is crispy using whatever method you prefer. (I use my oven method.)
  4. Beat 2 of the 8 eggs.
  5. In a large bowl place the pancake mix, scallions, and bacon and mix.
  6. Create a well in the "dry" ingredients, and add the buttermilk, butter, and eggs, mixing until just combined
  7. Place 1/4 cup of the batter into each section
  8. Take a wet spoon, and create a well in the center of each section for the eggs
  9. Crack 1 egg into each well
  10. Divide the remaining batter on top of the egg
  11. Sprinkle any remaining grated cheese over the tops of each muffin
  12. Place the muffins in the oven for 35 minutes. When they are done a toothpick should only have a few moist crumbs on it, and the top should be golden brown.
  13. Remove from the oven, and allow to cool in the pan for 5 minutes before removing.

Notes:

  • I would advise against using jumbo eggs for this recipe. Even in a Texas muffin tin, they were too big.