Savory Breakfast Muffins...

with quail egg...

I'm sure you've seen The Rebel Within muffin before, the most popular muffin at Craftsman & Wolves in San Francisco. I'm taking their idea to make these bacon cheddar muffins. 

I prefer hard boiled eggs, so I cooked the quail eggs for 2.5 minutes in boiling water. If you like soft boiled eggs, cook them for 1.5 minutes. Stop the cooking process by shocking them in an ice water immediately.

If you use chicken eggs, find your perfect egg from this article How to boil an egg. You want to cook the eggs, peel them and keep them refrigerate before you start making a batter. When your batter is ready, spoon the batter into the mold, then put the cold boiled egg in the middle. This way you don't over cook the yolk in case you prefer a runny yolk. 

These muffins are everything you could possibly want for breakfast. They taste great and easy to make. Don't like bacon, use turkey or ham instead. Don't like chive, rosemary or parsley will work. Make too many, no worry. They keep well in an airtight container at room temperature for 2 days, just warm them up in microwave for 30 seconds.. 

makes 12 muffins

- 1 cup all-purpose flour
- 3/4 cup yellow corn meal
- 1 1/2 tbsp. baking powder
- 2 tbsp. sugar
- 1 tsp. salt
- 1/8 tsp. black pepper
- 3 eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup canola oil
- 1/2 cup unsalted butter, melted and cooled
- 3 tbsp. maple syrup
- 2 tbsp. sour cream
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup cooked bacon, chopped
- 1/4 cup fresh chives, chopped
- 12 cooked quail eggs, cold
- 1/4 cup shredded cheddar cheese


1. Preheat oven to 400 degrees.
2. Sift all dry ingredients together in a medium bowl, set aside.
3. Whisk all wet ingredients together in a large bowl.
4. Mix dry into wet, just until incorporated.
5. Fold in cheeses, bacon and chives.
6. Spoon the batter into prepared mold, put the egg in the middle. Sprinkle with cheddar cheese.
7. Bake for 15 minutes or until golden brown.

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