Ultimate Bacon, Egg, and Cheese Stuffed Doughnut
It's a hearty breakfast sandwich baked in to a delightfully light cake doughnut.Yield: Serves 6
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup raw turbinado sugar
- 1 tsp. baking powder
- Pinch salt
- 1/2 tsp. cinnamon
- 1 egg
- 1/2 cup milk
- Splash vanilla extract
- 1 egg, scrambled
- 3 strips Applegate Sunday bacon, cooked and crumbled
- 2 Tbsp. reduced-fat cheddar cheese, shredded
Prepare the egg and bacon separately and set aside.
Preheat the oven to 400 degrees F.
Combine the dry ingredients together in one bowl. In a separate bowl, combine the wet ingredients (through vanilla). Then, slowly fold the dry ingredients in to the wet.
Mist a doughnut pan with cooking spray, then pour in the batter only filling the molds about 1/4 full. Evenly divided the scrambled eggs, crumbled bacon, and shredded cheese over the batter. Then top with the remaining batter, filling the molds mostly full.
Bake for 10-12 minutes or until golden brown. The doughnuts should pop right out of the molds.
Recipe by Brandi Koskie; Photo by Kacy Meinecke