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!
Nan says
Hi, Nagi! I had super high hopes for your recipe. It smells amazing but after cooking for almost 2 hours, it is still doughy in the middle. My batter was thicker than what you showed in the video (I forgot to watch it first), and I used a freshly peeled and rinsed soft boiled egg (instant pot) that I cooled in the fridge all night. Used almond milk, Namaste Perfect Flour GF Blend, and plain goat
Yogurt. I finally gave up cooking them, so I took them out of the oven, sliced in half, removed the egg and put the muffin halves back in the oven, doughy side up, under a 300F degrees broiler to see if I can get them totally cooked that way. Any pointers? I really want to see the recipe work like it does in the video!
Nagi says
Hi Nan, sorry you had issues here but you’ve changed the ingredients – I haven’t tested them so cannot confirm if these ingredients actually work! I’ve always found gluten free flour makes things more dense. Also, if your eggs are cold, it’s going to cool the batter from the inside and it wont cook evenly – they need to be room temperature. N x
Nan says
Hubby and kids loved the muffins despite the doughy center. I have to sub GF flour, goat yogurt and almond milk due to allergies. I will experiment with this recipe again once I can get more bacon. I’m curious… Would this work with ground sausage perhaps? Hadn’t thought of the cold egg being the problem. I’ll try bringing the eggs to room temp next things. Then you for responding!
Kylie says
I have just been introduced to your website and this is the first receipe I have tried….my kids comment was can this be a family Saturday morning tradition please! Will definitely be a favourite!
sarah says
Thank you SO MUCH for posting this recipe! I used to get these from my favorite little bakery that closed a year ago and I was sad I’d never have them again, now I can make them myself whenever I want!
I’ve made them with bacon bits and sausage bits, both are excellent. I experimented with light sour cream and they came out the same. I also had to bake them for 10 extra minutes in my electric stove.
Nagi says
Sounds fab Sarah!! N x
Vanessa says
Hi what else can I use instead of the 3 tbsp vegetable oil? Melted butter or coconut oil? Thanks!
Nagi says
Hi Vanessa, coconut oil will work here 🙂 N x
Kat says
Planning on trying these tonight! Can I use self rising flour and omit the baking soda & powder?
Nagi says
Hi Kat, I would still add the baking soda to give it a little extra lift 🙂 N x
Chanel says
I have the fussiest toddler. She will eat just about anything for lunch and dinner but breakfast is a nightmare. I made these for her she ate the whole thing!
Nagi says
That’s great to hear Chanel!!! N x
Kat says
I don’t know why people bother to comment they aren’t going to make a recipe *rolls eyes* just scroll on. Regardless of calories, these are a delicious treat to enjoy every now and then. My husband thoroughly enjoyed them. I managed to get 5 large muffins from my mixture. So I guess mine were less than 700 calories each LOL
Nagi, I’m not sure if you’ve seen them but you can get these silicone things you crack an egg in to boil so there’s no shell to peel. (Not the poaching cups, these have a screw top lid and I’ve seen them sold in the post office, red dot and woolies) the egg comes out an egg shape and depending how long you boil them for whether it’s soft or hard yolks and it’s easy to get out of the silicone. Maybe that would be your solution to those muffins you mentioned in another comment.
Anyway thanks for another delicious recipe I’ll be sure to only enjoy on the odd occasion 😉 lol xx
Kio says
Just wanted to make a note – duck eggs are usually quite a bit *larger* than chicken eggs.
Donna Dilks says
Exceptionally tasty muffin with great texture. Did find that I needed way longer than 25 min to cook these giant things though- 35 min until batter was cooked properly.
Nagi says
Hi Donna, could just be small discrepancies between ovens – I’m glad you enjoyed them though!
Lindsey says
Could you substitute cubed ham?
Nagi says
Yes definitely Lindsey!!!
Jean says
Could you make these without the egg or do you think they’d be too dense?
Nagi says
Try these instead – https://www.recipetineats.com/cheese-garlic-muffins/
Christine says
I made these for breakfast. The batter filled 6 jumbo muffin liners. You pans must be huge. These were a huge hit with my teenagers who wolfed them down faster than dozer. My daughter said they are her favorite food. I left out the butter topping because I forgot it, but they were perfectly yummy. Next time I will try soft cooking the eggs in my instant pot instead of raw. The IP makes them easier to peel. Thanks for yet another delicious recipe!
Nagi says
Great idea Christine, I’m so glad they are a hit with your family!!
Kevin says
I got a ramekin, lined it with cling wrap. Cracked the egg into it. Then lift the 4 corners, twist tight. Put this into boil for a very soft egg, basically just as the egg white starts to set. Then you can manage the handing much better. Is also good for making Scotch Eggs.
Catherine says
This is a great idea, thank you. My son loves the muffins but I find them very difficult to make neatly – basically the egg white escapes over the top of the muffin tin under the weight of the dough on top of it. However I have poached eggs this way in the past so it’s a simple solution.
susan says
I’d love to make these but I’m wondering, can anything be substituted for the sour cream or yogurt? I’m allergic to animal dairy. could I just add a little bit more vinegar?
Nagi says
Hi Susan! Just use about 1/2 cup of non dairy milk, no need to add more vinegar! N x
Sandra Schwegler says
Tried it out this morning and it was delicious. Thank you so much for sharing your recipes with us. Every recipe of yours I have made was a success. So Thank thank thank you.
Nagi says
I’m glad you enjoyed this one Sandra! Thank you for sharing your feedback – N x
Aron Green says
This looked quite tempting, until I noticed that each muffin was almost 700 calories, and 38 grams of fat. I will not be making this anytime soon.
Nagi says
I understand Aron! 🙂 N x
Gillian DidierSerre says
Wonderful recipe and Dozer lucky you sampling the muffin
Nagi says
I remind him how lucky he is every single DAY!! 😂
Mel says
Just looking at today’s email for the Bacon & Egg Breakfast Muffin (I already had your recipe from Dec 2018) and was reminded of one called “The Rebel Within” by Craftsman & Wolves Patisserie, San Francisco. Yours looks SO much easier than that one. I’m looking at buying a Pie Maker (after reading all the amazing recipe adaptations on FB) and I think your recipe will be one of the first I’ll try in it.
Nagi says
MEL! I know that muffin, in fact, the last time I was in San Fran I came home determined to replicate it. And I succeeded ONCE out of may 20 muffin attempts 😂 It’s very technically difficult. The challenge is handling and peeling a super soft boiled egg – I failed so many times!! 😂 N xx
Leah says
Nagi, you jeenyus!! This is brekkie on the way out the door for this week (starting tomorrow).
Love the beautiful photo of Mr. Dozer. 🙂
Nagi says
Hope you get a chance to try it Leah! N x
Michelle says
These are delicious! I make them every time our kids are home! I usually double the recipe.
Nagi says
I love hearing that!! N x
Mel says
I’m making these for Fathers Day brunch!
Nagi says
Hope your father likes it!! N x