Bacon Sausage & Egg Breakfast Muffins

Serves

4

Total Time

40 min

Difficulty

Hard

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Bacon, sausage and egg breakfast muffins, cut open.

Recipe-

Summary

these savory muffins are seriously impressive: all of your favorite breakfast flavors, complete with a delicious (and IG-worthy) soft-boiled egg baked inside. it sounds complicated, but i promise it’s easier than it seems! these are perfect for your next brunch, or meal prep and reheat for quick, filling breakfasts through the week.

Ingredients

  • 4 strips turkey bacon
  • 2 chicken breakfast sausages, cooked
  • 1 clove garlic
  • 1 shallot
  • 5 eggs
  • ⅓ cup olive oil
  • ½ cup greek yogurt
  • 1 cup almond flour
  • ½ cup all purpose flour
  • ½ cup white american/cheddar, shredded
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 green onions
  • 1 handful fresh basil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. red pepper flakes
  • pinch of flakey salt

Instructions

  1. in a large pot of water, boil 4 eggs for 6 minutes, then remove from heat. using a slotted spoon, gently transfer eggs into an ice bath and set aside. for alternative prep, cook eggs in the air fryer at 300°F for 12-15 minutes.
  2. chop sausage and turkey bacon into bite-sized pieces. air fry at 370°F for 5-7 minutes, until bacon becomes crispy.
  3. while the meat is cooking, finely chop garlic, shallot, green onions, and basil.
  4. in a large bowl, combine olive oil, greek yogurt, almond flour, and the remaining egg. whisk in baking powder, baking soda, and seasonings.
  5. add bacon, sausage, shredded cheese, chopped veggies and basil to the batter and gently fold to combine.
  6. grease an air fryer muffin tin with spray oil. (tip from the chef: spray your hands as well- this keeps the batter from sticking in the next steps!)
  7. fill each tin with about ¼ cup of the batter, pressing down in the center to create a well.
  8. peel the soft-boiled eggs and place an egg into the center of each well.
  9. using about ¼ cup of batter, gently cover each egg to form a muffin-top, taking care not to pop the yolks.
  10. sprinkle muffins with flakey salt and cook in the air fryer at 260°F for 20 minutes. increase heat to 350°F for 3 minutes, until tops begin to brown. for conventional oven prep, bake muffins at 425° for 16-18 minutes.
  11. enjoy with some hot sauce, or refrigerate and reheat in the airfryer at 300°F for 5-6 minutes.

Bacon Sausage & Egg Breakfast Muffins