I am hoping that you will love this recipe as much as I do. There is a surprise inside this muffin that never failed to surprise people who I share this muffin with. Today, we are going to make Surprise Egg in a Biscuit Muffin. No longer a surprise because I told you what is inside, but maybe another surprise will be how easy it is to make this biscuit muffin. This is a mashed-up between a biscuit and was inspired by my Green Onion and Cheddar Drop Biscuit, instead of making it into a biscuit I opted to bake it in a muffin tin. With egg stuffed inside, I find that the shape hold well if it was baked in a pan rather than having it as a free form biscuit. I did try though, and it came out flat because the weight of the dough pressed down the soft boiled egg. So muffin tin was my solution and it worked like magic, just look how beautiful this is.
After series of try and failure, I am happy share with you this Surprise Egg in a Biscuit Muffin. The batter of the biscuit is quite easy to make. This is basically just mixing everything one bowl. The challenged that I faced was maintaining the nice soft boiled egg inside. The first time I made this, I used my Herbed Feta Buttermilk Biscuit. I had this baked free form, no muffin tin. Wrapped the egg with the biscuit batter and baked it. The biscuit came out flat, I think the biscuit batter was too heavy and it also spread. The egg was over baked too. The next time I tried it withe the same Biscuit recipe but I froze the egg so that it would not get cooked easily when I baked it. The egg came out better than the first time, but still not what I wanted it to be. The third time, I thought I should probably use a different Biscuit batter, something more stable and bread like and so I used m y Green Onion and Cheese Drop Biscuit. I also soft boiled the egg, and instead of having it free form, I used a muffin tin to hold the biscuit batter, stuff the soft boiled in the center and covered it with the biscuit batter. Baked it, cooled it, sliced and it and I finally got the surprise that I wanted. The biscuit holds its shape with the help of the muffin tin, and the egg was perfection. Medium soft, not over baked. It was a delight to look at it, I cannot even bring myself to eat it. But I did 🙂 I earned it, it was worth not giving up on this Surprise Biscuit.
How to Make Surprise Egg in a Biscuit Muff
The road to the surprise starts by mixing all the ingredients in one bowl. Start by all the dry ingredients. Flour, sugar, spices, leavening agents, cheese, onion. Mix until combined then grate the butter. I like grating the butter when making Scones or Biscuits because 1.) is is easier and 2.) it produces even sizes of butter. You can also use pastry blender or your hands to crumble the butter. The only disadvantage of using your hands is it could melt the butter because of the heat from your hands. Once the butter is added, time to mix the cream cheese. Cream cheese provided moisture, creaminess and it helps bind the ingredients together. Last but not the least, add in the wet ingredients and mix until it starts to form into a thick biscuit batter. That is about it for the biscuit. The batter will be thick and somewhat sticky as compared to regular biscuit. This is more like a drop biscuit style rather than the one that you cut. You can bake this as is like a drop biscuit but to make it extra special, let us proceed and stuff it with our soft boiled egg.
Does it Have to be Soft Boiled Egg?
You probably have your own way of boiling eggs, you can do your own method as long as you get a soft boiled egg. Does it have to be soft boiled? Not really, you can have it hard boiled if that is your preference. The reason why I used soft boiled is because I do not want to over bake the egg. The egg will be slightly cook again when we bake the biscuit, I said slightly because it was wrapped in biscuit batter, it will not get as much heat as when you boil it. I have a short discussion on how to boil eggs, scroll down below. The challenge that you will face when using soft boiled egg is the peeling of the egg. The shell is not as easy to remove and having a soft boiled egg makes it even more fragile. So be patient in peeling the egg. Peel it slowly so as not to break it.
How to Boil Egg
Making a hard boiled of soft egg is probably something that is not new to you. We all have done this but I just want to share some information that I find works all the time for me whenever I cook egg, regardless if it is soft boiled or hard boiled egg. Believe it or not, I’ve made complicated recipes and bake really difficult pastry dessert but I used to struggle when getting my hard boiled spot on every time. It drove me crazy and so I did some research to get the right cooking time to attain certain state of the egg. While doing my research, I realized what I was doing wrong why I am not getting the state that I want to. The problem was I put the egg in the water even before it boils and then I start the timer for 8 minutes, which ended up giving me a soft boiled egg when what I wanted was a hard boiled egg.
- Depending on how many eggs you are cooking, fill the pan with water at least 1/2″ above the eggs, this ensure the eggs are fully submerge.
- Do not over crowd the pan.
- So a very simple and important thing to remember is to bring the water to a boil first before adding the egg and once the egg is added, you can start the timer to get the state of the egg that you are aiming for.
- After you take out the egg, submerge the egg in a water with ice. This will immediately stop the cooking process.
- Here is an interesting information, if you want to be able to peel the egg easily specially if you are are making soft boiled egg, use few days old egg that has been sitting in your fridge. You can also tell by the expiry, the closer it gets to the expiry date, the older it is. Old egg peels easily as compared to fresh eggs and this has something to do with the PH level of the egg as it age.
- For soft-boiled eggs: 4 minutes
- For medium soft-boiled eggs: 6 minutes – This is what I recommend for this recipe
- For firm hard-boiled eggs: 8 – 9 minutes
One reason why I love biscuits and scones is because of how simple and easy it is to make them. Plus the fact that they are prefect make ahead breakfast. For this Biscuit, You can prepare everything at night. Make the Biscuit batter, stuffed it with egg and have it in the muffin tin. Cover the muffin tin and store in the refrigerator. In the morning, sprinkle top with cheese and bake. Add 2-3 minutes in the baking time since it is straight from the oven.
How to Store This Biscuit
These biscuits can be left at room temperature 3-5 days, after that it is recommended to keep it refrigerated. Warm in the oven or toaster before serving. Please note that biscuits are on their best quality on the same day they are made, better yet few minutes or hours after baking.
- 1 cup All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1 teaspoon Italian Seasoning
- 3 tablespoon FROZEN Butter
- 1/3 cup Cheddar Cheese – If you can get the block cheddar cheese and grate it yourself, that would be the best option. (Divide: 1/4 for the dough mixture and remaining for toppings)
- 3 tablespoon Green Onion – chopped
- 1/4 cup COLD Cream Cheese Spread (The one in a tub NOT the one in the box. Plain of flavored will work)
- 1/3 cup Buttermilk (1/3 cup milk + 1 tsp lemon juice or white vinegar)
- 3 Soft Boiled Eggs
Don’t be scared with the long list of ingredients here, this recipe is quite flexible. You can replace some ingredients and still get a delicious biscuit. Here are some o my suggestions.
- Italian Seasoning – not many people have Italian seasoning in their pantry, but don’t worry. You can make your own. Italian seasoning is just a blend of basil, oregano, thyme and rosemary. Simply mix all these 4 herbs together and you have Italian seasoning to use. If you don’t have all 4 herbs, just use whichever of those 3 you have.
- Green Onion – This can be substituted with fresh chives, chopped finely just as how you will chop the green onions.
- Paprika – this can be substituted with cayenne pepper.
- Pre-heat the oven to 400F and spray 3 tin holes of a large muffin pan with olive oil.
- Cook the Egg: Bring water into a full boil before putting the eggs. Boil for 5 – 6 minutes then remove and transfer in a bowl with water and ice.
- Dry Ingredients: In bowl, add in flour, sugar, baking powder, baking soda, salt, black pepper, garlic powder, paprika, Italian seasoning, green onion, cheddar cheese and cream cheese.Mix to combine.
- Grate the butter using a large cheese grater. Mix to combine with dry ingredients.
- Wet Ingredients + Dry Ingredients: Gradually add buttermilk and mix until just combined, do not over mix. Mix just until the ingredients are distributed. If the dough is a bit still dry, add 1-2 tbsp of buttermilk or plain milk to moisten it.
- Divide into 3 portions, then divide each portion into 2. Create a disk from the 1/2 of each dough and cover the bottom of the muffin tin. Add the egg and cover the top with the remaining half of the dough. Do this for the 3 portions.
- Toppings: Brush top with milk or egg wash ( 1 beaten egg + 1 tsp water). Sprinkle top with remaining cheddar cheese.
- Bake at 400F for 5 minutes then lower to 350F and continue baking for another 15 minutes.
Makes 3 pieces
Biscuits are beat the day they are made, so save them and enjoy them fresh out of the oven.
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