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!
Right. I’m off to buy a large muffin pan right now!
I just made these with GF flour & vegan cheese (due to sensitivities) and they turned out sooo well!
Finally got around to making these, bought the big tins ages ago but somehow slipped my mind but me and the other half made them yesterday, they did spill a bit in the oven but it was a good excuse to give it a proper good old spring clean afterwards. They came out miles better than I expected but ofcourse not as pretty as yours but they tasted so nice and yes they are filling, we were mega proud of our selfs 😀 and he took two to work today (putting him on a diet soon) I really hope that you are starting to feel better from the crappy Rona, we have all had it and the worst bit about it was losing my sense of taste and smell, but you´ll get there girl, take care. Luv, Rakel x
Just made these for Mother’s Day Brunch and they were a big hit~! Super filling, like a whole meal – I struggled finishing mine… but I got there ;c)
Good on you Jade!! N x
Have you made these with gluten free all purpose flour or other types of flour that are gluten free? My next question is have you tried using a very soft poached egg in these muffins?
I make these all the time with GF Flour and come out fine! I used to make both non GF and GF for my family but you couldn’t tell the difference so stopped and did all GF!! Also, don’t tell Nagi but I have successfully frozen and reheated and come out as good as fresh!
No Kathy I haven’t tried any of those sorry! N x
Can I make these using gluten-free flour? Will they cook and taste the same?
Hi Denise – sorry I haven’t tested that and g/f flours behave very differently to plain flour so I am not certain it would work – sorry! N x
Thanks for letting me know, Nagi. I’m new to the Coeliac Gluten-free thing so am looking for new things to try. Love your recipes so may try a few anyway. 🙂
i made this just now for lunch. But the Texas Muffin tins I got from Vicorias Basement must be a lttle smaller than average because they are overflowing in the oven as I type
Will these work with almond flour?
I made them with almond flour! Just subbed it 1:1. On the same day you make them they’ll be very loose and you’ll think they’re still raw, but after being put in the fridge overnight they firm up. The next day they’re amazing and reheat in the microwave very well and still hold their shape! I might add an extra egg into the mixture next time to see if that helps them hold their shape on the day of cooking. It did make 6 for me though instead of 4.
was asking the same question…
Can I freeze this muffins before baking? Thanks
Nagi
I have a professional combo oven in my cafe. do i have to adjust the heat or baking time??
Hi
can i make Bacon & Egg Breakfast Muffins in advance then warm it up??
Thank you 🙂
Absolutely delicious. I halve the recipe and make 3 muffins. I probably use a little more bacon and cheese, mixing Edam and extra sharpe cheddar so cooking time is longer. Moist, delicious and super filling. Love these- thanks !
This was so good! I split one with my husband, and it was pretty filling. How would you suggest reheating the other muffins? Microwave?
Yes the microwave will be great and not dry them out. Or you can reheat in the oven wrapped in foil. N x
Hello nagi, can i use apple cider vinegar instead of white vinegar?tq.
Yes that’s completely fine – the acid just reacts with the raising agent to give extra lift here, any vinegar would work 🙂 N x
Tq so mch fr the reply. Appreciate.
Hi I just found your recipe online. I’ve been looking for a breakfast muffin similar to ones a local bakery used to make they went out of business unfortunately and came across your recipe. It looks like the ones I used to get not too eggy like a mini frittata nor tòo cakey like a regular muffin. I dont have a large muffin tin but I do have ramekins like someone else suggested so I’m going to give these a whirl. I am going to make one change however that is just using an egg yolk instead of the whole egg as I’m not fussy on eating egg white. I think it will work. And also then I can freeze them as I’m the only one who’ll be eating them. I cant wait!! Thank you so much
I made these breakfast muffins this morning and they turned out very well. My husband and I really enjoyed them. They are super filling as well. I used shallots because I did not have any green onion and they tasted great! Thank you for sharing another unique recipe. 😊
Thanks for this fun recipe! It came out great. I was also wondering if there was a way to make it with the egg yolk being runny?
I’ve seen it done Annie but it’s quite tricky! You have to cook a very soft boiled egg!! I’ve not tested it so I cannot give much more detail than that I’m afraid, but if you Google it there are recipes out there – Nx
I see, thanks so much, our family loves this recipe!
It’s so weird because I just made a batch and the egg inside didn’t cook! Only difference is I used yogurt instead of sour cream this time but I doubt that is the reason. So weird!
I made these this morning for breakfast, my muffins tins holes were too small not the large ones, so I knew I couldn’t use them, so I used my ramekins to make these, they came out slightly bigger in size, but oh my were they delicious. Before getting into them I cut them right through the middle to see what it looked like and the egg oozed right out.. now that is a sight for sore eyes if there ever were any, I love my runny eggs so that was a bonus..
Thank you for this amazing breakfast idea. Another winner
All the best Nagi 🙂
Great idea to use to use ramekins thank you
These are wonderful. I used a regular muffin tin and quail eggs. It made 11 big muffins. They only needed about 15 minutes. Huge hit in my busy morning house as we all rush out the door. A perfect grab and go. Thanks. Big fans in my house.
These are absolutely delicious, moist and fluffy! My husband raved about them. They are however gigantic and very filling, so I could only eat half a muffin. My husband “sacrificed” himself and ate what remained of mine. 😂