Egg Stuffed Bacon and Cheese Muffins

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.

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

Directions

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