Savory Egg-in-Da-Middle Muffins
This post was sponsored by H-E-B.
Easter brunch recommendation BELOW!!!
All the breakfast components you need in your life (minus a latte) are all wrapped up in this one lil’ muffin. It’s a breakfast lover’s dream boat. Or dream muffin. Or, umm, it’s just really yummy.
When I went to San Francisco last summer I remember coming across the “rebel within muffin”, which was basically the same idea we have going here. It was an egg served all cozy inside a muffin. It’s genius. I mean, don’t you want a muffin hugging around you? I think it sounds fab.
Speaking of cute and wonderful things like muffin hugs, look at these baby chick Easter eggs below. SO CUTE. When I was heading out of HEB I saw them and was like, “mmm yeah definitely gonna get those.” I filled them with some Easter-tastic pastel M&M’s. If I got to play the Easter Bunny I would put everything inside these eggs and the neon eggs above.
I actually thought these muffins were going to be difficult to make. However, the only issue you may run into is when you crack the egg into the middle of the muffin batter the egg may kinda go everything. AND THAT’S TOTALLY FINE. You just scoop some more muffin batter on top of everything, add some cheese, bake ’em and they’ll be all rugged and handsome looking.
Fear not. The muffins will prob all run together when baking and you’ll have to cut them apart using a knife, it’s all good tho. See below. So rustic and artisanal, amiright?
So I hope you have a whole spread planned for Easter. Or you’re going somewhere where there is a whole spread planned. And I hope these muffins are part of your Easter celebration<3
Savory Egg-in-Da-Middle Muffins
Yield: 9 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 1/2 cup grated sharp cheddar
3/4 cup chopped ham
1 tbsp sugar
1/2 tbsp garlic powder
1/2 tbsp onion powder
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 tsp ground black pepper
3 tbsp unsalted butter, melted
3/4 cup milk
1/4 cup greek yogurt
2 large eggs, lightly whisked
the eggs that go "in-da-middle" of the muffins
9 small to medium eggs
Preheat oven to 350ºF. In a bowl, combine all dry ingredients. Make a well in the center and add in wet ingredients. Mix until the batter JUST comes together. Don't be the person who over mixes their muffin batter. Fill 9 muffin tins halfway full of batter. Then use a spoon or your fingers to make a well in the center of the muffin tin. Now crack an egg into each. When you crack your egg into your batter well, the egg might kinda go everywhere. This is why I recommend you buy small to medium sized eggs, but if you buy regular sized eggs and they go everywhere, it's really not a big deal. Once you got your eggs cracked in the center of the muffins, top each egg with some more muffin batter. It doesn't matter if it looks pretty or not. It'll be fine. Now top with a bit more grated cheese. Bake for 20-25 minutes, until muffins are just turning golden brown on top. Let cool 5 minutes in the muffin tin. Pop out and serve hot & fresh.
I think the above is my dream table setting. So boho-esque with the napkins + fairytale-esque with the flower (which also came from HEB) + fancy-esque with the gold flatware + Easter-esque with the lil’ chick nests. Love it.