Ingredients
Flavorings:
- 4 oz uncured turkey bacon, chopped
- 1/2 cup scallions/ shallots, chopped
- 1 cup grated sharp cheddar cheese
Dry Ingredients:
- 1 1/4 cups gluten free flour
- 1 tsp baking powder
- 1/4 tsp baking soda
Wet Ingredients:
- 1/2 cup unsweetened almond milk
- 1/2 tsp salt
- 5 tsp greek yogurt
- 2 tbsp melted ghee
- 1 egg
Muffin:
- 4 eggs
- 1 tbsp melted ghee (optional, for brushing)
Directions
1. Preheat oven to 350F. Spray 4 Texas muffin tin holes with oil (or grease with butter).
2. Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
3. Place Dry Ingredients in a bowl and mix to combine.
4. Whisk Wet Ingredients in a separate bowl.
5. Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix.
6. Fold in Flavorings, including cooked bacon.
7. Place 3 tbsp of the batter into 4 muffin tin holes. Bang the tin to flatten the batter.
8. Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg.
9. Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown.
10. Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
11. Best served warm.
Notes:
1. I find the easiest way to top the egg with batter and keep the yolk in the middle is to place 3 tablespoons of batter around the yolk then 1 one top of the yolk. Then gently spread to cover the whole egg.
2. These will keep for around 4 days in the fridge. They should be kept in the fridge because it has egg inside.