Egg & Gouda Breakfast Muffins

Prep time: 10min
Total time: 35min
Makes: 12 muffins
eggs, divided
2 cups
all-purpose flour
500 mL
1 tbsp
baking powder
15 mL
1 tsp
5 mL
¼ tsp
1 mL
1 cup
2% milk, room temperature
250 mL
½ cup
melted butter, cooled
125 mL
¼ cup
finely chopped prosciutto
60 mL
¾ cup
shredded Gouda, divided
175 mL
3 tbsp
chopped fresh chives, divided
45 mL
Per serving (1 muffin):
13 g
saturated fat
7 g
18 g
2 g
8 g
135 mg
1 g
300 mg


  1. 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.

  2. 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.

  3. 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.

  4. 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.