Muffin tin baked cheddar biscuits with a surprise. Find out how to hide a whole egg inside.
Surprise Egg Inside
Muffin tins are no longer just for baking anymore. There are tons of dishes and kitchen hacks it can be used for. This muffin tin recipe combines a broccoli and cheddar cheese biscuit with a surprise egg inside. I’ve posted a few of these on Instagram (see it here & here) and am excited to share the recipe with you today. The secret to getting the egg inside is to cook a soft boiled egg, peel it, and then bake it in the oven surrounded by a muffin or biscuit batter. The cooking time and methods to making a soft boil egg can vary. I found the 4 ½ minute egg to be most manageable, as peeling can be a challenge — submerging the egg in water while peeling helps.
Budget Friendly Cheddar Biscuits
As a fan of brinner (breakfast for dinner) and leftovers for lunch, I wanted to share this egg centered recipe for this month’s Recipe Redux challenge of a budget friendly meal. In order to help keep your spending in check this year, we’re sharing meals that cost less than $3 per serving. Even better than the surprise egg inside, is that the whole batch of these cheddar biscuits comes together in under $3.20, that’s a little over $1 per serving. Pair it with a salad or vegetable soup, to balance out this dish. Like this simple salad made of lettuce, tomatoes and cucumbers dressed with olive oil, lemon and pepper. Quick and simple.
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ¼ teaspoon salt
- ½ tablespoon baking powder
- ½ tablespoon sugar
- 2 tablespoons butter
- 1 cup chopped broccoli florets
- ½ ounce (~¼ cup) finely shredded sharp cheddar cheese
- ½ cup milk (2%)
- 6 eggs
- Place eggs in a bowl of warm water to bring to room temperature. In a pot, heat 2 liters of water to a rolling boil.
- Combine dry ingredients in a mixing bowl. Cut in butter. Add broccoli and cheese. Stir in milk. Line 6 muffin tins with parchment paper liners (optional). Place 2 tablespoons of the batter into each muffin cup, covering the bottom and up the sides.
- Preheat oven to 425°F. Prepare an ice water bath.
- Cook the eggs in boiling water for 4½ minutes. Remove and transfer to the ice water to stop the cooking. Carefully peel the eggs while submerged under water. Dry and place into muffin tins.
- With wet hands, take 1½ to 2 tablespoons of the batter and flatten into a circle. Place over an egg. Make sure to cover any visible egg white.
- Bake 16-19 minutes and allow to cool before removing from the pan.