Savory Hearty Breakfast Muffins

Savory Hearty Breakfast Muffin

  • 9 eggs for the center of the muffins
  • 2 eggs for the muffin mix
  • 2 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon baking soda
  • ¼ cup chopped chives
  • 1½ cups plain yogurt
  • 3 tablespoons melted butter + a bit for greasing the muffin tins
  • 1/2 cup grated extra sharp cheddar cheese
  • 1 cup diced finely ham
1 cup
1/2 cup finely diced red bell pepper

For the eggs:

  1. The first step of this recipe is to soft boil your eggs. You may want to make a dozen in case to have some backups in case you break the yolks in a couple of them.
  2. Bring a pot of water to a rapid boil and then reduce the heat to a rolling boil.
  3. Put up to 4 (cold) eggs in the water carefully and cook them for 6 minutes.
  4. Once the 6 minutes are up, carefully remove the eggs and rinse them in cold water immediately (for about 60 seconds).
  5. Repeat this process until all your eggs are soft boiled.
  6. Once your eggs have cooled (from being run under the cold water), carefully remove the shells. This part requires some patience.
  7. Put all the eggs in the freezer for about 2 hours (until they are completely frozen through).
  8. While the eggs are freezing, make the muffin batter.

For the muffins:

  1. Combine the flour, cornmeal, sugar, baking powder, black pepper, cayenne, salt and baking soda in a large bowl.
  2. In a smaller bowl, combine the chives, yogurt and butter.
  3. Add the wet ingredients to the dry ingredients and combine.
  4. Finally add the cheese, ham, and red peppers.
  5. Once the eggs are completely frozen, preheat the oven to 425 (we need these muffins to cook quickly so that the eggs in the center don’t overcook).
  6. Grease a muffin tin with butter.
  7. Add the batter to the muffin tin- filling each hole only about halfway. Add a frozen egg into each muffin and then cover them with the rest of the batter.
  8. Bake for 20 minutes or until the muffins are brown on top. This part also requires trust because you can’t stick the muffins with a toothpick to see if they are done.
  9. Remove the muffins from the tin immediately after they come out of the oven (so they stop cooking).
  10. Serve warm and with salt (the muffins shouldn’t need salt but adding a little sprinkle of salt on the egg in the middle makes these perfect!) 

Note: These muffins are best served warm but are also delicious cold. To reheat the muffins, you can microwave them for about 30 seconds. These muffins will keep really well for a few days in the fridge.

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Breakfast Mini Baguettes 

I think I may found my new favorite thing to serve at any brunch I host or cater. Simple, easy to accommodate dietary needs, and super tast! 



Breakfast Mini Baguettes 

Serves 4

4 frozen mini baguettes, thawed (I use Rhodes brand)

4 eggs

2 tablespoons cream

8 strips bacon, cooked and chopped

¼ cup finely shredded Italian cheeses

2 green onions, sliced

salt and pepper to taste

extra cheese to sprinkle on top

Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.

Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes. Once filled with the egg mixture put back two or three big chunks of the bread into each of the baguettes to soak up some of egg mixture. Cover and let them sit in the fridge overnight. 

Next day bake at 350°F 20-25 minutes. Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm

Inside Out Cinnamon Roll Cups

Love these sweet breakfast treats. Makes my family’s Saturday a little brighter! 

Inside Out Cinnamon Roll Cups

Yields: 5 

2/3 of an 8-ounce block of cream cheese, softened

2/3 cup powdered sugar

1 teaspoon pure vanilla extract

1 (17.5-ounce) can of jumbo refrigerated cinnamon rolls (5-count)

Preheat oven to 350°F. Grease a 6-cup muffin pan with butter (or spray with nonstick cooking spray).

Using an electric mixer, beat cream cheese until smooth. Slowly blend in powdered sugar and vanilla, then beat until smooth and well-combined. Set aside.

Open can of cinnamon rolls and remove one. Tear off a strip of cinnamon roll long enough to fit the circumference of the muffin cup with a little bit of overlap. Fit the intact center of the cinnamon roll into the bottom of the muffin cup, gently pressing down. Press the cinnamon roll strip inside the top of the cinnamon roll cup so that it’s sitting on top of the cinnamon roll base. 

Gently press the seams together to seal and pinch the ends of the strip together to form a “cup.” Repeat with the remaining four cinnamon rolls.

Evenly divide the cream cheese mixture between the five cinnamon roll cups (about 1 1/2 tablespoon per cup). 

Bake for 18 to 20 minutes or until light golden brown. 

Let cool in pan for 2 minutes, and then carefully use a thin knife to gently lift out each cinnamon roll. 

Drizzle with icing from the packet that came in the can of cinnamon rolls. 

Serve immediately 

Note : Be careful, as cream cheese filling will be hot!