Breakfast Muffins – a big, fat, fluffy, cheesy, bacon studded muffin with a whole egg baked inside. THIS is the breakfast of champions!!
Breakfast Muffins
This is a great grab ‘n go breakfast, but also has that wow factor to impress family and friends! It’s one of those “what if I did this….?” recipes when I was making some cheese muffins one day.
The first attempt had me scraping muffin and egg off the floor of the oven.
The second attempt had me grinning like a fool when I cut open a warm, golden domed muffin to be greeted with the sight of a perfectly cooked egg yolk.🙌🏻
I love how these Breakfast Muffins look just like ordinary muffins! No clue of the hidden goodness inside….
How to make Breakfast Muffins – with a whole egg inside!
Let’s get straight into how to make these! Not hard, but I have a few tips:
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use Texas muffins tins ie the giant muffins not normal cupcake size muffin tins. The normal size muffins tins are too small – unless you use quail or duck eggs;
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make a well with the muffin batter to crack the egg into; and
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dollop bits of batter around the yolk first, then dollop in the middle and smooth over – I’ve found this to be the easiest way to cover the egg with batter.
What you need
Here’s what you need for these Breakfast Muffins. Just a note on a few of the items:
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Vinegar – this activates the baking soda, giving it a kick start to make the muffin fluffy;
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Sour cream or yogurt – the acidity in these also helps give the baking soda a kick start, as well as making the muffin nice and moist;
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Baking soda & baking powder – baking soda is simply baking powder on steroids, it’s approximately 3 times stronger. I like to use both in this recipe for the best and most even rise BUT you can use just one of them (quantities in the recipe); and
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Cheese – use anything you like!
How to freeze Breakfast Muffins
I’d love to say these Breakfast Muffins are great for the freezer, but unfortunately it isn’t because the egg whites become rubbery (cooked yolks freeze fine, whites don’t). However, I have made batches of these with beaten eggs (instead of cracking them in whole) and they freeze very well!
What about using a boiled egg instead?
I have made these Breakfast Muffins using boiled eggs and pushing them into the batter. Doing it that way, the eggs look fabulous when you cut into it because they hold their shape.
But the medium and hard boiled eggs are overcook once the muffin is baked. For perfectly cooked yolks, the boiled eggs need to be extremely soft boiled which calls for delicate handling to peel the shell – it’s a pain!
That’s why I just crack raw eggs in – best result for least effort. Even though the egg ends up kinda wonky.😂
Plus, you know what they say…. the beauty is often in the flaw of things.
Oh, wait. That’s not a real saying. That’s what I say when I serve up wonky “rustic” food!! – Nagi x
MORE BREAKFAST EGG RECIPES
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Healthy Egg Muffins – low carb, healthy!
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Omelette – soft and fluffy, just as it should be. Or, this Fluffy Egg White Omelette!
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Frittata the classic way – or the easy BAKED Frittata (terrific fridge clean out recipe)
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Shakshouka – baked eggs in a fragrant spice infused tomato broth, so good! (and very on trend 😂)
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No Washing Up Ham Egg Cheese Pockets and Ham Egg Cheese Bowls – seriously no washing up at ALL!
Watch how to make it
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Bacon and Egg Breakfast Muffins
Ingredients
Flavourings
- 150g / 5oz bacon , chopped (I use lean)
- 1 cup green onion , finely sliced (2 stems)
- 1 cup (100g) cheddar cheese , shredded (or other of choice)
Dry Ingredients
- 1 1/2 cups (225g) flour , plain / all purpose
- 1 1/4 tsp baking powder (Note 1)
- 1/4 tsp baking soda (aka bicarbonate soda, Note 1)
Wet Ingredients
- 2/3 cup (165 ml) milk , full or low fat
- 1/2 tsp white vinegar (Note 2)
- 1/2 tsp salt
- 2/3 cup sour cream or plain yoghurt , preferably full fat
- 3 tbsp vegetable oil (or other neutral flavoured oil)
- 1 egg
Muffin
- 4 eggs
- 2 tbsp melted butter
Instructions
- Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)
- Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
Muffin Batter:
- Place Dry Ingredients in a bowl and mix to combine.
- Whisk Wet Ingredients in a separate bowl.
- Pour the Wet Ingredients into the Dry Ingredients until flour is almost incorporated (limit to 8 stirs!) - don't overmix (makes muffins hard).
- Add green onion, bacon and cheese, stir 5 times.
Assemble
- Place 1/4 cup batter into each of the 4 muffin tin holes.
- Use spoon to make a well in the batter, crack egg into each well.
- Divide the remaining batter between each hole to cover the egg - best way is to dollop batter around the yolk, then on top of the yolk, then spread to cover (see video).
- Brush the muffins with melted butter, then bake for 25 minutes or until golden brown.
- Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
- Best served warm!
Recipe Notes:
- Baking soda - use extra 3/4 tsp baking powder instead
- Baking powder - use extra 1/2 tsp baking soda instead
Nutrition Information:
Originally published May 2015, updated August 2019 with new photos, brand new video, step photos, slight tweaks to improve the writing of the recipe and most importantly, Life of Dozer added!
Life of Dozer
Dozer on the job – taste testing these Breakfast Muffins!
Vivian says
Magical recipe! It’s a wonder “McD”s hasn’t scooped the idea. I’m wondering if using a REALLY cold egg might even allow for a little “money shot” yolk dribble upon slicing?
I’m gathering the ingredients now…thanks for the tip of using a popover tray.
Nagi says
OK, you’re a GENIUS. I am totally giving that a go!!! N x
Rachel Keyte says
Hm, I don’t have jumbo muffin tins but I do have ramekins. Would they be too big?
Nagi says
Nope, they will work fine! They might not stand as tall but they should work! N x
Theresa says
These look delicious! Definitely on my ‘gonna make them!’ List.
Nagi says
Hope you get a chance to try them Theresa! N x
Marisa Franca Stewart says
i think I’d be licking my chops like Dozer. Can I come over for breakfast? I’ll make a pitcher of Mimosas.
Nagi says
Where were you?? I was WAITING for our mimosas! 😂
Theresa says
Me too!!
Nagi says
😂
Dahn says
Genius idea Nagi. Best breakfast ever!
Nagi says
Thanks Dahn! N x
Veronica Jerling says
OMG – these look like my kind of food. I’m trying these SOON!
Nagi says
Hope you get a chance Veronica! N x
Veronica Jerling says
Oops – forgot the rating 🙂
Nancy Martin says
I don’t have the Texas muffin tin. What if I just put in the yolk and not the whole egg? Would that work?
Nagi says
Hi Nancy, you could definitely do that if you prefer – N x
Eunice says
I made these muffins two consecutive times and turned out great. Anyone that had LOVED it and I LOVE it. Thanks so much
Nagi says
I’m so glad it was a hit!
Katy says
Hi! I haven’t made these yet, but I have a new saying. I love it!
“The beauty is often in the flaw of things.” Yes it is!
Effie says
Loved it! Sooo good. Just needed to adjust the bake time to 32 minutes (added 12 onto original time) so the yolks got hard. I highly recommend this recipe.
Nagi says
So glad you loved it Effie!
Chelsea says
I tried a bundt version! Delish! I doubled the recipe and baked at 325 for 45 min. Eggs were perfect hard cooked if not a little over cooked. I’d recommend 35-40 next time. Also to place the raw eggs I buttered the back of a 1/4 measuring cup and set in the batter. Broke the egg into the measuring cup then poured the egg into the batter while pushing it down below the surface. Doing it this way I only needed a small amount (maybe reserve 1/4 of the batter) to smooth out the top. Very fluffy, flavorful and unique! Thank you!!
Ruth Walters says
I like the idea of the small 1/4th cup pressed into the batter before adding the egg. I used large eggs and it seemed too much for the space / overflowed the hole. Great tasting muffin. Adding a bit of finely chopped Jalapeño pepper next time.
Nagi says
OMG AWESOME!!!
Donna Traxel says
I make these muffins at least twice a month and they turn out perfectly every time! Just a reminder for readers living at higher altitudes like I do, need to increase cooking time.
Laura says
If I make these with beaten eggs, how many eggs do I need?
Nagi says
I’m not sure Laura, sorry! Maybe reduce by 2?
Steffanie Garcia says
Aldi has Large Muffin Tins this week for $4.99
Linde says
I’m wondering if anyone has tried using refrigerated soft boiled eggs in this. The thought of cutting into the muffin and having gooey egg yolk ooze out is over the top cool!!
Nagi says
I would LOVE to know how that works! N xx
Linde says
OK, I fixed some soft boiled eggs in my Instant Pot, then chilled them in ice water for about 15 minutes. They were still a bit warm when I peeled and popped them in the muffin pan. After baking the yolks were sort of a medium-ish, not quite runny consistency but not completely hard boiled. Next time I’ll chill them totally before making. However, I’ve got to say that these muffins are outstanding!! And really filling! Can’t wait to make them for guests! Thanks, Nagi for another winner! (Noogies for Dozer!)
Linde says
OK, i’ve made these 2 more times, each time soft boiled eggs made the night before then refrigerated. Assembled and baked the next morning for guests. Happy, happy!! Runny yokes!!! Guests raved! Thanks, again, N!
Nagi says
WHOOT!!
Cathy McNally says
Hi, making the recipe exactly as you wrote it but it definitely needs more baking time. I’m going on 35 minutes and they’re just starting to brown.
Nagi says
Hi Cathy, sorry to hear that, it’s unusual for muffins to need longer than that!
Cathy McNally says
Perhaps it’s the oven. Either way, I cooked them for 35 minutes but my husband had one this morning and absolutely LOVED them. Thanks so much for the recipe!
Kristin Patterson says
I’m thinking about making these for a breakfast potluck. Think I could make ahead of time and then just reheat/keep warm in a crock pot? Thanks!
Nagi says
gosh yes! Perfect! 🙂
Kristin M Patterson says
Thanks! I tried it and the crock pot worked great. The best compliment was when someone tried the muffin and said, “wow I feel like I just ate a whole meal.”
Nagi says
That’s fantastic to hear Kristin!!!
Jen says
Hi. My muffin tin isn’t big enough for this recipe so added another half of all the ingredients and baked it for twice as long in a square cake pan. 3 eggs along each side. It’s yummy, won’t last long & is sure to be regular request for Sunday breakfast. Thanks 😆
Nagi says
Terrific to hear you enjoyed it Jen! Thanks for letting me know! N xx
Sisssy says
I question why a recipe that requires Texas size muffin tins which is not readily available to everyone
MJ Chucko says
These tins are available at all the stores. They’re not called Texas Tins they’re called jumbo muffin tins. We just like calling them Texas Tins because……well, because we’re from Texas.
Nagi says
And because everything in Texas is BIG!!!! 😉
Nagi says
Hi there! It needs to be Texas size because of the egg inside the muffin – too large for a normal size muffin. 🙂
Rae says
Have you considered using small eggs? Would that still be too much for a regular tin? Bantam or quail eggs?
Imelda says
I have made this using Sebright Bantam eggs (very small).
It makes a full tray of 12 regular-sized muffins). They come out wonderfully after 15 minutes.
Nagi says
I just wasn’t sure how quickly they would cook but in theory absolutely! 🙂 N x
Annie says
Could you freeze them if you just put a whole yolk inside?
Nagi says
Hi Annie – I never thought of that but yes you could! 🙂