Breakfast Egg Muffins

Breakfast Egg Muffins

Recipe by NZEggs
0.0 from 0 votes
Course: Lunch, BreakfastCuisine: BakingDifficulty: Easy
Servings

12

yields
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Tender, fluffy biscuit style muffins filled with soft-cooked eggs for a unique and satisfying breakfast.

Ingredients

  • 12 medium eggs

  • 2.5 cups all-purpose flour

  • 2 tbsp granulated sugar

  • 2 tsp baking powder

  • 1 tsp salt

  • 0.5 tsp baking soda

  • 110 gm cold butter, cut into small pieces

  • 250 mL buttermilk

  • 0.25 cup finely chopped chives

  • 0.5 cup shredded Cheddar cheese

Directions

  • STEP 1 Place eggs in single layer in saucepan. Cover with 2.5 cm of cold water.
  • Set the pan over high heat and bring the water to rolling boil.
  • Place tight fitting lid on pan and remove from heat. Let stand for 6 minutes.
  • Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and set eggs aside.
  • STEP 2 Preheat oven to 180°C. Stir flour with sugar, baking powder, salt and baking soda.
  • Add butter and rub into flour mixture, using fingertips, until mealy. Stir in the buttermilk and chives until well combined.
  • STEP 3 Line muffin tin with large paper liners. Working with wet hands, roll 3 tbsp dough around each hard-cooked egg and place in paper liners. Top with cheese.
  • STEP 4 Bake for 20 to 22 minutes or until tops are golden and spring back when lightly touched. Cool slightly before serving.

Notes

  • Courtesy of: Manitoba Egg Farmers www.eggs.mb.ca

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