Eggs and muffins take around the same time to bake. So I wondered – is it possible to bake eggs IN muffins? Turns out you can. So finally, I’ve got REAL Bacon and Egg Muffins!
If you’re a regular reader then you’ll know that I like to put my own spins on classics. Not because I think I can do better because it is not possible to improve on classics. There’s a reason they have stood the test of time!
Like classic bacon and eggs. Piled high on perfectly toasted sourdough, preferably with a side of buttery mushrooms. Hold the spinach and tomatoes thanks. No greens on my Big Breakfast Plate!
But sometimes it’s fun to try something different. These muffins were an experiment. A “what if I did this….?” attempt when I was making some cheese muffins one day.
Turns out, not only did the experiment work out better than expected, but I managed to create a new “grab and go” breakfast to add to my rotation. These Bacon and Egg Muffins last for around 4 days (I store them in the fridge because of the egg) and I just pop them in the microwave for 40 seconds to warm up. Throw them in a paper bag and run out the door. 🙂
These Bacon and Egg Muffins look just like ordinary muffins! No clue of the hidden goodness inside….
I’d love to say these Bacon and Egg 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!
I did consider making these using boiled eggs and pushing them into the batter. Doing it that way, the eggs would look fabulous when you cut into it because they would hold their shape. But the eggs would be overcooked. So I opted to crack raw eggs into the muffin batter. Even though, as you can see, the egg ends up somewhat wonky, at least the egg yolk isn’t overcooked.
Well, 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
- 4 oz / 120 g bacon chopped (I used lean bacon)
- 1/2 cup scallions / shallots chopped
- 1 cup grated cheddar cheese or any other flavoured melting cheese
- 1 1/4 cups plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk + 1/2 tsp white vinegar OR 1/2 cup buttermilk
- 1/2 tsp salt
- 1/2 cup sour cream or plain yoghurt full fat
- 2 tbsp vegetable oil or melted butter
- 1 egg
- 4 eggs
- 1 tbsp melted butter optional, for brushing
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Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease with butter). (Note 3)
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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.
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Place Dry Ingredients in a bowl and mix to combine.
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Whisk Wet Ingredients in a separate bowl.
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Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix.
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Fold in Flavourings, including cooked bacon..
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Place 3 tbsp of the batter into 4 muffin tin holes. Bang the tin to flatten the batter.
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Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. (Note 1)
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Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown.
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Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
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Best served warm.
1. I find the easiest way to top the egg with batter and keep the yolk in the middle is to place 3 tablespoons of batter around the yolk then 1 one top of the yolk. Then gently spread to cover the whole egg.
2. These will keep for around 4 days in the fridge. They should be kept in the fridge because it has egg inside.
This is not suitable for freezing because the egg white will become rubbery. If you want to make these to freeze, beat the egg before pouring into the muffin tin. Cooked scrambled eggs freeze fine.
3. Texas muffin tins are larger than ordinary muffin tin / cupcake tins. Because..well you know, EVERYTHING is bigger in Texas! A reader made this in large popover tins and said that worked as well!
4. Nutrition per muffin - 533 calories using lean bacon or 465 calories using lean turkey bacon.
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!!
I would LOVE to know how that works! N xx
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!)
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.
Hi Cathy, sorry to hear that, it’s unusual for muffins to need longer than that!
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!
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!
gosh yes! Perfect! 🙂
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.”
That’s fantastic to hear Kristin!!!
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 😆
Terrific to hear you enjoyed it Jen! Thanks for letting me know! N xx
I question why a recipe that requires Texas size muffin tins which is not readily available to everyone
Hi there! It needs to be Texas size because of the egg inside the muffin – too large for a normal size muffin. 🙂
Have you considered using small eggs? Would that still be too much for a regular tin? Bantam or quail eggs?
I just wasn’t sure how quickly they would cook but in theory absolutely! 🙂 N x
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.
And because everything in Texas is BIG!!!! 😉
Could you freeze them if you just put a whole yolk inside?
Hi Annie – I never thought of that but yes you could! 🙂
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. 🙂
Hi Christine, I’m so glad you enjoyed it, thank you for letting me know! N xx All the way from SYDNEY AUSTRALIA!
would love to know how long it took to bake in the bundt pan.
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.
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!
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
No worries Cindi! I’m sorry again you had some trouble with this! 🙂 N xx
Hi Christine, great idea using the bunt pan instead. How long did you bake it for?
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!
WOO HOO! HIGH FIVE, thanks for letting me know you enjoyed it Melanie! N x