Egglets and Scuffins - Breakfast for the masses!

The holiday season is getting closer and closer, and whether you have friends and family crashing at your house to be closer to the best shopping or to celebrate the Christmas festivities, this baked recipe will help you to start the day off right without losing your mind in the kitchen or smelling like a frying pan.   

Egglets – Makes 6
6 Slices of ham (I used turkey once and it was equally as delicious)
6 Large Eggs
Pepper
Cheese

Preheat oven to 425.  Slice pieces of ham in half and use both halves to line the inside of your muffin tin.    They might cave in a little, but don’t worry about it.  Repeat for the other 5 tins.  Crack your egg into the ham-lined tin, making sure to hold the ham in place and crack the egg in the centre.  Once the egg is there, it’ll hold the ham in place.  Sprinkle with pepper and toss into the oven for 15-20 minutes depending on how you’d like your yolk to be cooked.   When the whites are nearly cooked, sprinkle some shredded cheddar over the top and toss it back in the oven until the cheese is bubbly.

Scuffins – Makes 12
I love this recipe because it doesn't end with my whole kitchen covered in flour, but the scones come out flaky and perfect to eat with jam or cheese.  They also take the same amount of time to cook as the egglets, so everything is hot and ready to eat all at once. (I usually half the recipe and cook all in the same tin)

2 cups flour
¼ cup sugar
4 tsp Baking Powder
½ cup cold butter, cubed
1 large egg
¾ cup milk 

This recipe makes nice sweet dough, but you can also jazz it up a bit with ½ cup of raisins or even some chopped up sun dried tomatoes – my favourite.

Preheat oven to 425.  Mix all dry ingredients in a large bowl, then cut in the butter with your hands until the mixture is mostly crumbs.

In a separate bowl, mix the milk and egg.  Set aside about 2tbsp of the mixture to use later and pour the rest into the dry mix.

Mix together with a fork until a wet dough forms.   From here, use your hands to scoop out a chunk of dough and roll it into a ball (it will be quite soft and gooey and fit in the palm of your hand).  Drop it into a bowl of flour and coat the whole ball.  Drop it into a muffin tin, and repeat.  

Finally, brush the left-over milk and egg over the top of the dough, pop it into the over for about 15 minutes, and enjoy!  You’ll know they’re finished when the tops start to brown.

Victoria