Egg Stuffed Bacon and Cheese Muffins
Ingredients
- 6 slices bacon
- 10 large eggs
- Nonstick cooking spray, for the muffin tin
- 1 2/3
- cups all-purpose flour, plus more for dusting the eggs (see Cook’s Note)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- Pinch of granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup nonfat plain Greek yogurt
- 4 ounces Irish Cheddar, shredded on the large holes of a box grater (about 1 cup)
- 1/4 cup grated Pecorino Romano (about 1 1/2 ounces)
- 4 scallions, thinly sliced (about 1/4 cup)
- Flaky sea salt and hot sauce, for serving
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