Egg & Gouda Breakfast Muffins
Preheat oven to 400°F (200°C). Place 6 eggs in single layer in saucepan. Fill with cold water to 1 in. (2.5 cm) above eggs. Bring to boil over high heat, then reduce to simmer for 5 min. Immediately drain and place under cold running water to cool eggs. Peel and cool completely.
Meanwhile, in large bowl, whisk together flour, baking powder, sugar and salt. Set aside. In another bowl, whisk milk with remaining egg, then whisk in melted butter.
Stir wet ingredients into dry ingredients until just moistened. Fold in prosciutto, 1/2 cup (125 mL) Gouda and 2 tbsp (30 mL) chives. Divide half the batter evenly among 12 paper-lined muffin tins. Cut cooked eggs in half. Nestle half an egg in each muffin tin of batter. Top each tin with remaining batter. Sprinkle with remaining Gouda and chives.
Bake 15 to 20 min. or until muffins are golden brown and tops spring back when lightly pressed. Place pan on rack to cool. Serve muffins warm or at room temperature.