Pain Egg Muffin. After months of frozen pancakes and waffles this egg-muffin was met with rave reviews!! This recipe works very well for making ahead and reheating in the microwave. In a small bowl, whisk eggs, milk, paprika, and garlic powder and season with salt and pepper.

This delicious egg muffin recipe is a super easy to-go breakfast for your family. These store several days in the refrigerator, just pop in the microwave. Spray a muffin tin with cooking spray or lay it with muffin liners. You can have Pain Egg Muffin using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pain Egg Muffin

It's 500 g of farine.
It's 300 ml of lait.
Prepare 30 g of sucre.
It's 70 g of beurre.
It's 1 of cas de sel.
It's 15 g of levure fraîche.
You need 50 g of semoule.

Whisk the eggs in a large bowl, then add the rest of the ingredients and mix to combine. Divide the mixture evenly between the muffin cups. HOW TO MAKE BAKED EGG MUFFIN CUPS. If you have them, silicone baking cups are perfect for egg muffins.

Pain Egg Muffin instructions

Pétrir la moitié du lait avec la farine, sel, sucre et levure..
Ajouter le reste du lait progressivement. Ensuite mettre le beurre mou en morceaux et pétrir jusqu'à ce que la pâte soit lisse et non collante..
Former une boule, fariner un recipient et mettre la pâte, couvrir et laisser lever 1h..
Dégazer légèrement, étaler en laissant une épaisseur de 1,5cm, et prélever des cercles à l emporte pièce..
Sur une couche ou un torchon, parsemer la semoule fine et poser vos cercles..
Couvrir et laisser lever 1h..
Cuire dans une poêle sans graisse, 2mn de chaque côté..

Whisk together eggs, milk and salt and pepper. Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. In the muffin pan, layer the shredded cheese and bacon into the cups so that they are about ⅓ of the way full.