6 Servings 40 min Cook
16 Strip cooked Bacon
3 Cup Wheat Flour
1 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
7 Medium Egg
1 Cup Buttermilk
3 Tbsp Butter
1 Cup Sour Cream
1 Cup chopped Onions
1 1/2 Cup, shredded Cheddar Cheese
Cook bacon in sauté pan over medium heat until it reaches desired crispiness.
Drain on paper towels, chop, and set aside.
Preheat oven to 350 degrees F.
Grease a 6 cup large muffin tin.
In a large mixing bowl whisk together flour, sugar, baking powder, and salt.
Set aside.
In a medium mixing bowl whisk together 1 egg, buttermilk, melted butter, and sour cream.
To the dry ingredients, fold in the wet ingredients, cooked bacon, green onions, and 1 ¼ cup of the cheddar cheese until just incorporated.
Using an ice cream scoop, fill each cup of a prepared large muffin tin with one large scoop.
Using a spoon, create a well in each of the scoops, pressing the batter up against the side of the pan, making sure it is deep enough to hold an egg.
Crack an egg into each of the wells of batter.
Using two spoons, drop small scoops of batter, first around the outside of the egg, building up the outer edge of the muffin and sealing in the egg whites and yolk, and finally over the top to cover the yolk.
Be careful not to apply too much pressure while dropping above the yolk or it may break.
Top each muffin with remaining ¼ cup of cheddar cheese.
Bake in preheated oven for 25-30 minutes
Remove from oven and allow to set 5 minutes before removing from pan.
Best served warm.
Store leftovers in the refrigerator.
Enjoy!
