EGG AND BACON BREAD BOWL MUFFINS
Bread bowls made in a large muffin tin with cheese, egg, and bacon cooked right inside.
Provided by Beth
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 2h30m
Yield 6
Number Of Ingredients 16
Steps:
- Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
- Spray a large bowl with cooking spray.
- Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
- Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
- Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
- Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
- Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 52.2 g, Cholesterol 247.3 mg, Fat 17.9 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 7.8 g, Sodium 766.7 mg, Sugar 7.5 g
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Ayanda Nondumiso
[email protected]I'm allergic to eggs. Can I substitute something else?
King B
[email protected]I'm not sure about this recipe. It seems like it would be a lot of work.
Chandi Das
[email protected]This looks amazing! I'm adding it to my list of recipes to try.
MD.Najmul Hapue
[email protected]I can't wait to try this recipe!
Aaron Cole
[email protected]This recipe is a keeper!
Howard Battle
[email protected]These muffins are a game-changer! So good.
Sabbir sikder
[email protected]I'm definitely making these again!
Sheeraz BAloch
[email protected]5 stars!
Beth Thomas
[email protected]So easy and yummy!
Touqeer Zakir
[email protected]These muffins are delicious! The bread bowls are the perfect addition and they make the muffins extra special. I would definitely recommend this recipe.
Sig Emery
[email protected]I love this recipe! It's so easy to follow and the muffins always turn out great. I've made them for breakfast, lunch, and dinner, and they're always a hit.
md somfpd nijhum diwp
[email protected]These muffins were so easy to make and they turned out perfect! The bread bowls were crispy on the outside and soft on the inside, and the eggs and bacon were cooked to perfection. I will definitely be making these again.
Labravein Simmons
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them. They were so easy to make and they tasted amazing. I would definitely recommend this recipe.
Carla Lee
[email protected]These egg and bacon bread bowl muffins were a huge hit with my family! They were so easy to make and tasted delicious. The bread bowls were the perfect vessel for the eggs and bacon, and they were so fun to eat. I will definitely be making these agai