EGG-STUFFED BACON AND CHEESE MUFFINS

Egg-Stuffed Bacon and Cheese Muffins image

Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 6 muffins

Number Of Ingredients 16

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Ingredients

6 slices bacon
10 large eggs
Nonstick cooking spray, for the muffin tin
1 2/3
cups all-purpose flour, plus more for dusting the eggs (see Cook's Note)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
Pinch of granulated sugar
1/2 cup vegetable oil
1/2 cup nonfat plain Greek yogurt
4 ounces Irish Cheddar, shredded on the large holes of a box grater (about 1 cup)
1/4 cup grated Pecorino Romano (about 1 1/2 ounces)
4 scallions, thinly sliced (about 1/4 cup)
Flaky sea salt and hot sauce, for serving

Steps:

Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.