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 😂)
-
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!
Christine says
This is a great recipe. I had no muffin forms in this big size, so I baked it as a ring in a bundt cake form. Took much more baking time, but it turned out very delicious. My family loved it and is looking forward to have it again soon.
Nearly forgot to say… I added some sliced herbs (parsley, wild chives) too. Thank you, for this great inspiration. Nice greetings from germany. 🙂
Robin says
Hi Christine, great idea using the bunt pan instead. How long did you bake it for?
Michelle says
would love to know how long it took to bake in the bundt pan.
Cindy says
What a great find! I was sitting here today, wondering if I could put a raw egg in my muffin and every recipe said cook the eggs first. I say, if I am going to cook the eggs, they can stay eggs and then I will make muffins to go with them-WHY make the 2 dishes and waste time putting them together.
Just when I was about to give up, I saw this page and said, “YES!!! NOW I will make egg muffins!”
But, I see you are saying the Texas muffin pans and I only have regular muffin pans. 🙁 I am seeing everyone says it won’t fit.
So, I do have a bundt pan and can do that, but I also need to know how long to cook it for, since I cannot see inside my muffin…would you know, Nag???
If someone can tell me, I will make them today.
Nagi says
Hi Cindy! I’m probably too late for this 🙂 I’m sorry to say I don’t know how long it will take in a bundt pan, I haven’t tried, and I also don’t know if the eggs would be overcooked. Sorry!
Cindy says
Hi Nag,
I am usually a decent cook, and have even made recipes myself that turned out great! But this one had be stumped! I was also planning to make bacon and put it along the skinny lines of the bundt pan, then eggs in the bigger impressions area.
I knew to only partially cook the bacon but I forgot it was in there, at first! It did not burn, but it was crispy, the way I normally eat bacon-so that was a no-go. Then I made 2 mixes, one for under and 1 for over the egg. I was thinking about raw eggs so I cooked it about twice as long. The yolks weren’t hard boiled but nothing runny like soft boiled. BUT the whites!!! Also, large eggs was really too much-if I try it this way again, I will definitely need medium eggs.
I invented rubber! Too bad I didn’t know Gilligan and the Professor when they were trying to patch that boat! UGH!!! So, I could eat the top and bottom, oh and the yolks, but the entire middle went to the birds and squirrels.
I am thinking if I ran it just a little longer, like 5-10 minutes longer, I might be able to make it, but would hate to waste all those ingredients, again.
I wish Christine would come back and give her bundt pan expertise! “Christine, wo bist du??” LOL
But thanks Nag, for getting back to me! I really appreciate that. Sometimes, I come to different sites and it feels like a ghost town! Not a single reply…so I move on. LOL
Nagi says
No worries Cindi! I’m sorry again you had some trouble with this! 🙂 N xx
Nagi says
Hi Christine, I’m so glad you enjoyed it, thank you for letting me know! N xx All the way from SYDNEY AUSTRALIA!
Melanie says
I just tried it in the larger style muffin tin but used duck eggs, and my yolk is more tender, not runny but softer than a regular egg. Due to the yolk to white ratio of a duck egg and how huge the yolks are, it’s very rich but just lovely and melty almost in the middle. Also used gluten free flour (celiac) and it worked perfectly!
This recipe has had a regular appearance in my kitchen since I found. Thank you!
Nagi says
WOO HOO! HIGH FIVE, thanks for letting me know you enjoyed it Melanie! N x
Cris says
Hy, it could works better with quail eggs, in a regular muffin cups. Good idea for breakfast, I like it.
Nagi says
Great idea Cris! Must try it! N x
Bonnie Arnold says
Try using small eggs in regular size muffin cups. I got a deal on this size at my local market: they were only $1 for 3 dozen! This is the perfect recipe for them!
Nagi says
WOAH! That’s awesome!! N x
Karen Jolly says
Hi Nagi – what a great idea for packing in a bit more protein and such a novelty for the children. I’ve recently done a Grab and Go Breakfast muffin blog and would like to credit you for the update if that’s okay?
Lovely ideas, well done you x
Mg says
Hi Nagi
I am so pleased to have come across your website and I have just made this breakfast muffin today. We enjoyed it though I find the batter quite thick and a bit difficult to spread and/or to make a divot, what could have I done wrong? I remember reading a comment from one of your followers Brent and he said the same thing. Also, the muffin is quick doughy after baking, is that meant to be like that? We live in Dubai and it isn’t humid at this time of the year. I would like to try and make this again in regular muffin trays as I made these batch in ramekins because of its size, do you cook it longer if it is in ramekins?
Thanks so much.
Nagi says
Hi MG, no it isn’t meant to be doughy inside Hmmm, it sounds like it did not bake long enough. 🙁 I will make this again soon and take a video so I can show the consistency of the dough. I might try and adjust the recipe to make it easier too! 🙂
Ken says
As a fan of Scotch Eggs, this recipe grabbed my interest immediately! What size are the cups in the Texas-sized muffin tins you use, please (since I’ll be shopping with the Amazon gods).
Thanks for showing the sodium reduction with turkey bacon.
Great recipe, great website!
Nagi says
Thanks Ken!
Sindy says
Tried normal size muffin tins and took quail eggs. That works great and we have more muffins ?
Regards Sindy
Nagi says
These would work SO WELL with little quail eggs! Jealous! 🙂 N x
Dee says
These look so delicious! I’m looking for clarification on something though. When you mention that you’ve beaten the egg into the recipe so that you’re able to freeze them, do you mean just beating the egg right Into all of the batter, or you wisk the eggs, and add it to the middle of the batter and then top with more muffin batter?
Nagi says
Hi Dee! Yes, I mean beat the egg then pour it into the middle where I have a whole egg 🙂 That way you can freeze it because cooked beaten egg (i.e. effectively scrambled eggs) freezes ok 🙂
Gigi says
Some times I use the smaller tins but they I scramble the eggs. Then it will all fit!
These are the best breakfast muffins ever! I make a double batch every Sunday, so my teenage boys will have a quick, hot breakfast that is packed with protein. I have to hide the second batch or they won’t make it until Monday Morning! I have experimented and tweaked the recipe to try to reduce the fat and cholesterol. I use the Plain 0% fat Fage Greek yogurt in place of the sour cream, omit the oil and butter and use low fat cheese. I use scrambled egg whites. It is amazing. I have also made it with sausage and with diced ham. They are all so yummy. I did try whole wheat flour but it was so dry. Finally a homemade breakfast for school days that we can grab and go. No more frozen breakfast sandwiches for our house!
Nagi says
I’m so glad you enjoyed this Rebecca! Thanks for letting me know! N x
Robin Webster says
I wonder if this would work in a small loaf pan, using multiple eggs, and then you could slice for serving? Sure would be pretty.
Gigi says
Some times I use the smaller tins but they I scramble the eggs. Then it will all fit!
These are the best breakfast muffins ever! I make a double batch every Sunday, so my teenage boys will have a quick, hot breakfast that is packed with protein. I have to hide the second batch or they won’t make it until Monday Morning! I have experimented and tweaked the recipe to try to reduce the fat and cholesterol. I use the Plain 0% fat Fage Greek yogurt in place of the sour cream, omit the oil and butter and use low fat cheese. I use scrambled egg whites. It is amazing. I have also made it with sausage and with diced ham. They are all so yummy. I did try whole wheat flour but it was so dry. Finally a homemade breakfast for school days that we can grab and go. No more frozen breakfast sandwiches for our house!
Nagi says
I’m so glad you enjoyed this Gigi! Thanks for letting me know! N x
Nagi says
Robin…..you’re a genius! I have to try it, THANK YOU for the idea! Seriously….don’t be surprised if you see that on my blog one day soon….. I will credit you!
Kittiya says
Hi all, I’m about to try this recipe for my husband’s birthday. I like the loaf idea with pretty whole eggs dotting its length. Anyone try it and have feedback? Thanks to this creative group of chefs!
Nagi says
Hi Kittiya! I’m just thinking that the egg will be overcooked because the loaf takes longer to bake 🙂
Hana says
I am making this for an event tomorrow. I JUST realized that you used a larger muffin tin. If I only have regular sized muffin tins- will this recipe still turn out okay?
Nagi says
↓ 🙂
Hana says
Can I make these in regular muffin tins? I don’t have a Texas toast muffin tin
Nagi says
Hi Hana! Sorry to say that it probably won’t work because the egg will be too big!
Michelle in Missouri says
I don’t have the Texas muffin tin (yet), but I do have lots of little pullet eggs that I think would work perfectly in the regular-sized muffin pans! Can’t wait to try this!
Nagi says
I hope you do Michelle! These are SO GOOD! 🙂 N x
Josh says
Biggest thing I noticed- This makes a dough, not a batter. Stickiness of dough makes it really difficult to measure out 3T of dough, pop in an egg, then add another T of dough on top.
Josh says
Tried it again, this time double checking each step and making sure I did it exactly (even adding he salt to the dry ingredients as listed…). I used real buttermilk, not a substitute. AND I had my wife double check everything (she’s the baker, I’m the cook). Still came out super doughy, very difficult to work with.
I live in a humid environment, could this be a factor??
They turned out fantastic, even if they are hard to get into the pan. Great recipe!!!
Jennifer McGuinness says
Maybe you over-mixed the batter? Muffin batter is tricky that way – too many stirs and it turns thick and tough. Try folding mixture to just incorporate the ingredients – it’s so easy to over mix muffin batter. Looking forward to trying this recipe and practicing my folding technique!
Nagi says
Thanks for helping Josh out Jennifer! 🙂 N x
Josh says
Just made them again, same issues as before. Thankfully, I see from newer comments I’m not the only one with sticky batter issues.
They still turn out amazing, and taste great, just not easy to incorporate the ingredients uniformly without stirring a couple times, which makes it tacky
Nagi says
Hi Josh! I saw this comment and have been testing it out and have made a minor adjustment to the recipe re: sour cream 🙂 It should make it easier! N xx
Nagi says
Hi Josh! So glad you enjoyed the recipe. I want to make this again this weekend so I will do a video so you can see the exact consistency of the dough 🙂 It is a bit awkward to cover the egg but I couldn’t say it is super doughy, not the way you are describing it. And I will look into humidity effect on batters. Thank you for your feedback, I appreciate it! N x
Nagi says
Hi Josh! The mixture definitely should not be as thick as dough, it’s a muffin mix?
Elsie says
What would you suggest doing if one wanted the yolks a bit runnier
Nagi says
Hi Elsie! I tried and tried but couldn’t achieve it, the bake time for the batter is such that the yolks cook through. But SOFT cook, not hard!!! 🙂
Xenia says
Hi looks great, love ur table setting, looks like a fancy restaurant, ?.
I was wondering maybe cutting recipe in 1/2 & doing some healthy swaps, this could work for me. I need to lose weight n lower my a1c, I’m diabetic. Have you or anyone tried to make a lower calorie/healthier version?
Also I dont currently have an oven, I’m gonna try to bake these in my Nu Wave. When I do I’ll post my results. . Thx Xenia
Nagi says
Thank you Xenia! I’m sorry I haven’t tried a lower cal version 🙁 N x
Gail says
I guess this could be sort of an “American version” of the British “Scotch eggs”!!! Looking forward to trying it. Cornbread mix instead of muffin mix sounds good to me!
Nagi says
BA HA HA! That is SO TRUE Gail!! N x
Jessie_montague says
Hi
I don’t suppose you have ever tried this with coconut or almond flour? Thanks 🙂
Nagi says
I’m sorry I haven’t Jessie. I don’t know enough about either to advise how to sub, sorry!
Chrissy Prosser says
Hi i was wondering if the baking soda and the sour cream could be left out? Would these still cook properly?
Nagi says
Hi Chrissy! You could increase the baking powder by 1/2 tsp and leave the baking soda and sour cream out but it won’t have quite the same lift 🙂 But still quite fluffy, just not quite AS fluffy as what you see!
Nell says
Enjoyed making this. Used ricotta instead of sour cream. Didn’t have bacon, so used chopped ham. Didn’t have large tins, so used ramekins loved how the eggs cook so well inside. Thanks for sharing this was so fun to make.
Nell
Nagi says
Glad you enjoyed it Nell, thanks for coming back to let me know! I do hope you try this with sour cream instead of ricotta, you will find that it’s even more moist and fluffy! Promise! 🙂