1. Recipes

How to Make Egg and Bacon Bread Bowl Muffins - A Step-by-Step Guide

There's something undeniably comforting about a warm and savory breakfast, especially when it involves the classic combination of egg and bacon. And what's better than enjoying this delicious duo in a portable and convenient muffin form? Introducing the Egg and Bacon Bread Bowl Muffins – a delightful twist on traditional breakfast fare that's perfect for busy mornings or leisurely weekend brunches.

These savory muffins are not your average grab-and-go breakfast. They are baked in mini...

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Ingredients

  • ¼ cup warm water (110 degrees F/45 degrees C)
  • 3 tablespoons white sugar
  • 1 (.25 ounce) package quick-rise active dry yeast
  • cooking spray
  • 2 ¾ cups all-purpose flour, or more as needed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon sweet paprika
  • ½ cup almond milk, at room temperature, or more as needed
  • 3 tablespoons salted butter, melted and cooled to room temperature
  • 1 large egg, at room temperature
  • 6 slices bacon
  • ¼ cup shredded Cheddar cheese
  • 6 large eggs

Information

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr 35 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    447 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 247mg
    • Sodium: 767mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 19g
    • Vitamin C: 0mg
    • Calcium: 97mg
    • Iron: 4mg
    • Potassium: 246mg

    Categories

    Breakfast recipes
    Baking recipes
    Egg recipes
    Bacon recipes
    Bread recipes