On weekends my kids usually eat cereal. Even when it’s a gluten-free variety, bowls get refilled and I often find myself doing the mental arithmetic of cost versus real nutrition. They never seem satisfied, either. It’s a strange hobby, but there you go.
On school mornings I prefer to give them something more substantial. I don’t want to look back and wonder if a bit of homemade breakfast might have made a difference in their focus, energy, or plain old manners.
I love make-ahead breakfasts, and lately I’ve been making gluten-free bacon-and-egg muffins with a whole egg baked into each muffin. They come out crisp on the outside, soft and savory inside — easy to reheat and serve.
If you’re thinking bacon and cheese aren’t the pinnacle of brain food, I get it. Still, I make these because they’re filling, portable, and the kids actually eat them. For me, that’s a win on school mornings.
These muffins are ideal for making ahead. They freeze and refrigerate well, and they taste great reheated. Each contains protein from both egg and bacon plus some cheese and scallions for flavor.
Some practical notes: you need larger wells than a standard 12-cup tin to hold a whole egg inside the batter. A Texas-sized muffin tin is perfect. If you don’t have one, 8-ounce oven-safe ramekins work well on a rimmed baking sheet. A large popover pan could also do the job.
If you only have a standard muffin tin, beat one egg and divide it between two wells instead of cracking a whole egg into each muffin. It won’t look exactly the same, but it will still taste great. If you prefer onions to scallions or want to add garlic, feel free — the recipe is forgiving.
Gluten Free Bacon and Egg Muffins
Equipment
- Texas-sized muffin tin or 6 8-ounce heat-safe ramekins
Ingredients
- 4 ounces bacon, chopped
- 8 eggs (about 400 g out of shell), at room temperature
- 1 batch gluten free pancake mix (see original mix for details)
- 6 ounces sharp yellow cheddar, grated (or another semi-hard cheese)
- 1/2 cup chopped scallions (white and green parts)
- 1 cup (8 fl oz) buttermilk, at room temperature
- 4 tablespoons (56 g) unsalted butter, at room temperature
Instructions
- Preheat the oven to 375°F. Grease 6 wells of a Texas-sized muffin tin or six 8-ounce oven-safe ramekins placed on a rimmed baking sheet.
- In a medium heavy skillet cook the chopped bacon over medium-high heat until crisp. Drain the fat and set the bacon aside. Beat 2 of the eggs in a small bowl.
- In a large bowl combine the pancake mix with 4 ounces of the grated cheese, chopped scallions, and the cooked bacon.
- Make a well in the dry mixture and add the buttermilk, the butter, and the two beaten eggs, mixing just until combined after each addition.
- Place about 1/4 cup of batter into each prepared well and create a small well in the center to hold an egg.
- Crack one of the remaining 6 eggs into each well. Divide the remaining batter among the wells and gently spread to cover the egg.
- Sprinkle the remaining grated cheese over the tops of each muffin and press lightly so it adheres.
- Bake in the center of the preheated oven until golden and set, about 35 minutes. A toothpick inserted should come out with no more than a few moist crumbs.
- Cool in the pan or ramekins for 5 minutes before removing and serving warm.
- To make ahead: cool completely and store in the refrigerator for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!