Savory Egg Stuffed Muffins
Golden, cheesy, and packed with savory goodness…these muffins are the kind of grab-and-go you’ll actually crave.
Prep
8m
Cook
25m
| Category: | Appetizers Breakfast |
| Seasons | All |
Ingredients
For
7
Serving(s) Serving size
Ingredients
| 8 Oakdell cage-free eggs, divided |
| 2 cups flour |
| 2 Tablespoons sugar |
| 2 teaspoons baking powder |
| 1 teaspoon salt |
| 2 green onions, chopped |
| 1 (8 oz) package mini cubed ham |
| 1 1/3 cups sharp cheddar cheese, divided |
| 1 1/4 cups buttermilk |
| 1 Tablespoon dried minced onion |
| 1/4 cup vegetable oil |
| 2 Tablespoons everything bagel seasoning |
Savory Egg Stuffed Muffins Directions
- Preheat oven to 375 degrees. Spray a jumbo muffin tin with non-stick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in green onions, ham, and 1 cup cheese. Set aside.
- In a medium bowl, mix together buttermilk, dried minced onion, oil, and 2 eggs. Pour milk mixture into the flour mixture and stir until well incorporated.
- Place 1/3 cup batter into each muffin cup. Crack an egg into each cup. And carefully add more batter over each egg. Sprinkle the remaining cheese and everything bagel seasoning on the top. Bake for 25-27 minutes.
