Name: Egg and Bacon Bread Bowl Muffins
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Warm water (110 degrees F/45 degrees C) - ¼ cup; White sugar - 3 tablespoons; Quick-rise active dry yeast - 1 (.25 ounce) package; Cooking spray - 1 (.25 ounce) package; All-purpose flour, or more as needed - 2 ¾ cups; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Ground cardamom - ½ teaspoon; Ground ginger - ½ teaspoon; Sweet paprika - ¼ teaspoon; Almond milk, at room temperature, or more as needed - ½ cup; Salted butter, melted and cooled to room temperature - 3 tablespoons; Egg, at room temperature - 1 large; Bacon - 6 slices; Shredded Cheddar cheese - ¼ cup; Eggs - 6 large

Ingredients for - Egg and Bacon Bread Bowl Muffins

1. Warm water (110 degrees F/45 degrees C) ¼ cup

2. White sugar 3 tablespoons

3. Quick-rise active dry yeast 1 (.25 ounce) package

4. Cooking spray 1 (.25 ounce) package

5. All-purpose flour, or more as needed 2 ¾ cups

6. Salt 1 teaspoon

7. Ground black pepper ½ teaspoon

8. Ground cardamom ½ teaspoon

9. Ground ginger ½ teaspoon

10. Sweet paprika ¼ teaspoon

11. Almond milk, at room temperature, or more as needed ½ cup

12. Salted butter, melted and cooled to room temperature 3 tablespoons

13. Egg, at room temperature 1 large

14. Bacon 6 slices

15. Shredded Cheddar cheese ¼ cup

16. Eggs 6 large

How to cook deliciously - Egg and Bacon Bread Bowl Muffins

1 . Stage

Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.

2 . Stage

Spray a large bowl with cooking spray.

3 . Stage

Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.

4 . Stage

Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.

5 . Stage

Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.

6 . Stage

Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.

7 . Stage

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.

8 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

9 . Stage

Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.

10 . Stage

Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.