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!
Is this a sour dough style of muffin?
Nope! It’s an ordinary muffin 🙂 Doesn’t taste sour at all!
I haven’t tried this recipe, as this is the first (wonderful!) time that I have seen your blog… I just have to say that I love how you posted the nutrition info for both regular and turkey bacon! I’m definitely making these tomorrow!
Thanks Erica! 🙂 I do hope you try these!
I am trying a version of this tonight. I love a savory, all-in-one, on-the-go breakfast solution so I was intrigued! Since I like to use recipes as ‘guidelines’, here’s how I mixed it up. I’ll let you know tomorrow how it worked. First, I used Bisquick as my muffin mix base. It called for two eggs in the batter, so I substituted Greek Yogurt. I used ham and Swiss as my meat and cheese, so in the batter I mixed a 1/4 teaspoon of Dijon mustard and some parsley for color. My batter was thick, but I tried to make a little well in the bottom batter and globbed the remaining on top. I didn’t bother to try to smooth it out.
They smell great so far!
Hope you loved that Laura!! 🙂
Loved them! I’ve shared your post with a bunch of people from my office! Perfect grab and go breakfast!
WOO HOO! So glad you enjoyed them,thank you for letting me know! N x
I have a “jumbo” muffin tin (6 per tin) would this be the same as a “Texas” muffin tin?
Yup, that’s the same! 🙂
Oooh! I’m so happy to hear that you enjoyed it, thank you for letting me know!!!
I literally just tried making these and I feel like I bombed SO bad. I’m new to cooking all together so… there’s that! Hahaha. They turned out alright, I think, but my dough was SO thick that I couldn’t work with it at all. When I tried to cover the eggs, it busted a few of the yolks. They still look amazing though and I’m sure they’ll taste AMAZING. They’re just um… not pretty to look at! Hahaha. Any tips?!
Hi Melissa! Hey – as long as they TASTED good that’s all good!!!! 🙂 My only tip is double checking to make sure you use the right quantities of the ingredients listed! The batter is definitely meant to be soft enough to dollop on without busting the yolks 🙂 PS When I was new to cooking, no way could I have made these so you’re doing better than I was!! N x
Would these be horrific if I made them with almond milk and a non-dairy sour cream sub? I’m fairly new to the non-dairy world but these look too delicious to pass up.
I’m sorry Isabella, I haven’t tried that. I would love to know if you try it!
Has anyone tried freezing these muffins before baking them? Or maybe freezing uncooked eggs and baking the muffins with the frozen egg inside?
Hi Hannah! Uncooked eggs can’t be frozen unfortunately, it becomes rubbery.
For lack of a Texas muffin tin, you can make these easily without the egg. Great bacon cheddar muffins!
I used the regular muffin baking tin and used quall eggs. Worked great and very “cute”. For the lack of a better term. 🙂
YEE HAA!!! SO GLAD you enjoyed it Christian!!! 🙂
Thanks for a fabulous recipe! I have a 16 year old son that eats alot. I like to make sure he has some protein in the morning, so I’m always looking for make ahead recipes with eggs. He liked these alot! These muffins are definitely going into the breakfast rotation! We all enjoyed these!
I’m so glad Michelle! Thank you for taking the time to come back and let me know!
Hi, I wanted to share that these muffins made the list of requested meals before my son leaves for college! They’re on the counter cooling now!
Now THAT is a high praise! 😂
What an AWESOME idea…totally have to try this for sure!!
Hope you do! 🙂
These are so adorable! i’ll have to see if they taste as good as they look
Can you freeze these and reheat?
Hi Lelania! Unfortunately not. The egg white becomes rubbery.
Hi Marti! SO jealous you have your own chickens! Given they are your own chickens, I am wondering if your eggs are larger than commercial ones? Being free range and spoilt chickens! Try making the divet larger then when you dollop the batter on top, spoon it around the yolk first before dolloping on top. That way you kind of form a seal around the yolk before weighing the egg down with more batter which makes it spread out. I’m so glad you love it though!! I have some of these in the freezer, they reheat so well! 🙂
to get a boiled egg inside without overcooking you could try a soft boiled egg. the yolk is till runny so when you stick it in the muffin and cook, you’re just cooking the yolk through rather than cooking an already cooked yolk.
Hi Arianne! I might try it with a very soft boiled egg. 🙂 I tried it with a soft boiled egg and still found the yolk cooked a bit too much for my liking. 🙂 Thanks for the suggestion! N x
I recently began commuting an hour to work in the morning – this is perfect! Thanks!!! 🙂
So glad Jessica! It is a great grab and go brekki! 🙂
I did not use bacon and replaced with the sundries tomatoes as you suggested…YUM!! I had to cook for 30 min to get the golden look at 350 degrees. Awesome recipe.
Oooh! I’m jealous! I actually have a big jar of sun dried tomatoes in the fridge, I must give it a go!! So glad you enjoyed it Sonya! N x
I did these just now in the toaster oven… they came out a little doughie… I put them in an extra 5 minutes and still? Any advice?
Thanks
Hi Romeo! Unfortunately a toaster oven is not suitable for this 🙁 It needs to be made in a proper oven because a toaster oven doesn’t get hot enough. 🙂
I am vegaterian and do not eat bacon but eggs. Any suggestions on substitutions for the bacon? Will the recipe be okay with out the bacon? Should I add additional seasonings?
Hi Sonya! This will be fine without bacon. The bacon salt doesn’t add extra flavours throughout the muffin, you just get pops of bacon flavour and salt so you won’t lose it. You could just substitute with extra chopped scallions/shallots or even chopped up sundried tomatoes or feta!
Nagi… Check this out!!! http://www.followmefoodie.com/2013/08/the-rebel-within-egg-baked-inside-a-bacon-cheese-muffin-recipe/
Checking it out right now!!!