It’s a scotch egg; no it’s a muffin! Well maybe it’s both. I’ve been so happy since I’ve discovered these. They are the simplest things to make and I made two batches that I froze and reheated over the week and they kept really well.
These muffins have everything you want in a breakfast, muffins, eggs and meat. Gaddam gaddam Bey voice. Seriously so delicous, moist muffin.Ya’lla let’s cook.
P.s to cook my ground meat, I simply sautéed with olive oil and onions, garlic, parsley and beef seasoning, seriously so good.
- 4 eggs + 2 for baking
- 1 cup quinoa flour (use whatever flour you have)
- 1 cup cooked ground meat (the tastier it is, the nicer the muffin)
- ½ cup full fat yogurt
- 2 tbsp. coconut oil
- 1 small bell pepper (diced)
- 1 tbsp. chopped chili
- 1 tsp. baking soda
- 1 tbsp. brown sugar
- Preheat oven to 400F.
- Soft-boil the four eggs for 7 minutes and then transfer to an ice bath to stop the cooking. Gently peel the eggs and then place in a bowl in the fridge to chill while you make your batter.
- In a mixing bowl, sift the flour, baking soda, sugar and salt. Crack in the 2 eggs, ad the ground meat, bell pepper, chili, coconut oil and yogurt, then transfer the batter to a food processor. Mix till thoroughly combined.
- Grease a giant muffin tin with coconut oil, and then press 2 tbsp. of muffin batter into the bottom of each cup. Place a boiled egg in the middle and gently cover with batter, till the tin is just full.
- Bake for 15 – 18 minutes. Serve warm.