Egg-cellent Biscuit Muffins
Prep 20M | Bake 20M | Enjoy in 40M
They say breakfast is the most important meal of the day, and we have to agree. That’s why no matter how busy your schedule is, these grab-and-go egg biscuit muffins are a great way to fuel your day. Prepare a batch on Sunday for a nutritional and portable breakfast throughout the week.
Makes 12 muffins.
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup cold butter, cut into small pieces
1 cup buttermilk
1/4 cup chopped chives
1/2 cup shredded cheddar cheese
- Place eggs in single layer in saucepan. Cover, by 1-inch (2.5 cm), with cold water. Set the pan over high heat and bring the water to rolling boil. Place tight fitting lid on pan and remove from heat. Let stand for 6 minutes. Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and set eggs aside.
- Preheat oven to 350°F (180°C). Stir flour with sugar, baking powder, salt and baking soda. Add butter and rub into flour mixture, using fingertips, until mealy. Stir in the buttermilk and chives until well combined.
- Line muffin tin with large paper liners. Working with wet hands, roll 3 tbsp dough around each hard-cooked egg and place in paper liners. Top with cheese.
- Bake for 20 to 22 minutes or until tops are golden.