Cooking and Serving: 50 minutes | 6 large muffins
Ingredients
4 ounces bacon, chopped | 8 (400 g (weighed out of shell)) eggs, weighed out of shell) at room | 1 gluten free pancake recipe
Description
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6 large muffins
Ingredients
4 ounces bacon, chopped
8 (400 g (weighed out of shell)) eggs, weighed out of shell) at room
1 gluten free pancake recipe
6 ounces sharp yellow cheddar cheese, grated (or another semi-hard cheese)
½ cup chopped scallions, (white and green parts)
1 cup (8 fluid ounces) buttermilk, at room temperature
4 tablespoons (56 g) unsalted butter, at room temperature
Instructions
Preheat your oven to 375°F. Grease either 6 wells of a Texas-sized muffin tin.
In a medium-size heavy-bottom skillet, cook the chopped bacon over.
In a large bowl, place the pancake mix and add 4 of the 6 ounces of grated.
cheese, the chopped scallions and the cooked bacon, and mix to combine.
Create a well in the center of the dry ingredients and add the buttermilk,.
Place about 1/4 cup of the batter in the center of each prepared well of the.
Crack one of the remaining 6 eggs in each well, divide the remaining batter.
among the wells/ramekins and spread gently to cover the egg with batter.
Sprinkle the remaining grated cheese evenly over the tops of each muffin and.
press gently to help it adhere.
Place the tin or ramekins in the center of the preheated oven and bake until.
comes out with no more than a few moist crumbs attached (about 35 minutes).
Remove from the oven and allow to cool in the pan or the ramekins for 5.
minutes before removing from the wells or ramekins and serving warm.
To make ahead, cool completely and store in the refrigerator for up to 3.