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!
Dorothy Dunton says
Hi NagI I think there should be a “Wonky Food Festival” – just think of all the unique creations and combinations !! 🙂
Nagi | RecipeTin says
Ha!! So true!! 😉 Now that’s my kind of festival!
Rachel (Rachel's Kitchen NZ) says
Like buried treasure – Nagi – brilliant and bet kids would love them too – great lunchbox idea.
Nagi | RecipeTin says
He he!! Oh I adore your way with words Rachel, you really have it! (At least, when it comes to FOOD!!) “Buried treasure”. SO CUTE and SO bang on!! 🙂 Happy weekend Rachel!
Dorothy Dunton says
Hi again Nagi! It is true we eat with our eyes first, but I don’t want food so over styled that I feel like I’m defiling a piece of art by eating it! Look at sausage gravy over biscuits! Nothing “pretty” there, but OMG they taste good! I’m all for “wonky” food!
Nagi | RecipeTin says
I TOTALLY agree with you!! The best food in the world is not the prettiest! Sausage gravy with biscuits…..oh….memories of my travels…..
Bring on the “wonky” food!! N x
Danielle @ So Munch Love says
It’s like you were reading my mind this morning. I was looking through my fridge for breakfast and thinking, “God! Why can’t breakfast just be waiting for me in the refrigerator!” This is it right here! I like the idea of the scrambled eggs inside. Brilliant!
Nagi | RecipeTin says
I totally laughed out loud when I read this!! That’s exactly how I feel most mornings. Sometimes it’s even too hard to make myself toast!! So glad you like the look of this Danielle. Happy weekend! – Nagi x
jo@jocooks.com says
What a great idea Nagi! I love these quick breakfasts, perfect for busy mornings. I just love the whole egg right in the middle of the muffin. Brilliant as usual. 🙂
Nagi | RecipeTin says
Thanks Jo! A bit wonky, but you know, it’s all part of the character I figure!! 🙂 A readers son said it looked like a face WINKING!! Too funny!
Linda Wiseman says
Ok. For the record… you are a genius!
Tara @ Deliciously Declassified says
Such a cool idea – and so cute! Love a single item that manages to hit (almost) all the major food groups! Happy weekend 🙂
Nagi | RecipeTin says
Almost? What am I missing?! PS Are we in agreement that bacon is a food group in itself? 😉
Ashley says
where can you buy the Texas sized muffin pans?
Nagi | RecipeTin says
Hi Ashley! You should be able to get them anywhere you can get ordinary muffin tins. I got mine just from my local grocery store – it cost around $5. But here in Sydney, you can even get them at discount stores, chain stores like Target and Kmart and of course all the homeware stores and department stores. 🙂 Hope you manage to track one down! Definitely worth having one! (And I don’t have much bakeware – but I love my texas muffin tin!) 🙂
Maureen | Orgasmic Chef says
I saw the title and instantly got all American thinking it was a bacon, egg and cheese biscuit. What a great idea! I love your breakfast muffins with the surprise inside.
Nagi | RecipeTin says
Ha!! You’ve been here so long and yet that American in you keeps coming out!! 😉
Gloria | Food Oh Glorious Food says
Oh. YUM! I must make a batch of these for J Daddy to grab and eat on his way to work. Poor darling leaves the house at 5.45am these days and I’m sure these will help ease the pain of getting up at 5.15am and leaving the house so early.
And the wonky egg? The Big One has just laughed at the third big photo in your post and asked why the egg was winking at him. Can you see it? The air bubble is the winking eye, the bacon to the left is the eye, and the egg is the lopsided smile. Hehehehehe
Nagi | RecipeTin says
OMG Now I can’t get the winking eye out of my head!! Ha ha ha!! That is soooo cute. I bet the Big One sees all sorts of interesting things in the clouds too. I STILL do that, I’m such a big kid inside!!
YES please make these for J Daddy! It WILL make his early mornings that little bit more bearable 😉 Oh, I have some Italian breakfast rollups that he might like too which are great for breakfast on the run (plus they freeze well too). In case he needs something to munch on while he drives! 🙂 Happy weekend Gloria!
Marissa | Pinch and Swirl says
I love these, Nagi! I love riffing on classics too and this may be a NEW classic. It reminds me of a Scotch egg, only better. What better surprise than to find an egg in the middle of your muffin!!
Nagi | RecipeTin says
You have a fabulous way for putting spins on classics Marissa. You do it with STYLE! 🙂
Nagi | RecipeTin says
I burst out into laughter when I read this!! I was honestly considering remaking this, I was quite embarrassed how wonky the egg was. But reading this….oh boy, I’m SO PROUD of it now!! I’m still grinning like an idiot at your description of the wonky egg!!! 🙂 Thanks for making my morning Mo! Happy weekend!!
Mo says
YAY! 😀
Bobbi from Bobbi's Kozy Kitchen says
I love these and they are PERFECT for a brunch I am planning! Awesomeness again!!
Nagi | RecipeTin says
THANKS BOBBI!! And YES these are perfect for brunch!! 🙂 (NO plates….tell your friends, no plates! They can eat this standing up with serviettes! He he!!)
mira says
These look fantastic! Genius idea (as usual) Nagi! Perfect for breakfast! Pinning of course!
Nagi | RecipeTin says
Thanks Mira!! Happy weekend!! N x
Melissa | Bits of Umami says
I love breakfast! These are just the most perfect muffins I have ever seen. That egg is so perfectly cooked in the middle. Before reading your instructions I stared and tried figuring out how you managed to do this. Pinning! Now let’s hope I don’t completely butcher this when I try it for myself 😉
Nagi | RecipeTin says
You can’t butcher this up! The muffin recipe itself is so simple. And you know what? If the yolk breaks, who cares?? So you end up with a quiche type mixture in the middle instead of a whole yolk. Still yum!!! 🙂 (Hmmm, I just had an idea….what about a QUICHE filling inside a muffin?? Hmm….) Happy weekend Melissa!!
Oriana @Mommyhood's Diary says
Wow… these not only look delicious but the pictures are beautiful too!! I know my husband would love to have these for breakfast for Father’s Day!! Thanks for the idea. Pinning!
Nagi | RecipeTin says
Thanks so much Oriana!! It is rather a man muffin, isn’t it? I should have called it that!! 🙂
Dorothy Dunton says
Hi Nagi! These will be breakfast tomorrow! 🙂
Nagi | RecipeTin says
I wait anxiously to hear your thoughts…. 😉
Dorothy Dunton says
Hi Nagi! Well, I have regular, mini and muffin top pans, but no Texas! However, I do have a popover pan that makes large popovers, so I improvised and they came out perfect even if they had an odd shape for a muffin! Happy me! This recipe is and SO GOOD! You have a very devious and creative mind – Thank you!
Nagi | RecipeTin says
HURRAH!! I am SO GLAD you enjoyed it!! Thank you for the tip on the popover pan, I will add it to the recipe!!
Devious mind?? Ha! I love it!! I am SO GLAD you enjoyed it Dorothy, I always do a happy dance when I hear you’ve tried something. I feel like I need a stamp for “Dorothy Tested and Approved” recipes!! N x
April @ Girl Gone Gourmet says
I like the wonky eggs – I get tired of perfect looking food and appreciate something that looks homemade rustic! You’ve taken the whole egg mcmuffin concept to a new (and much better!) level – love it 🙂
Nagi | RecipeTin says
Awww, thank you for your kind words about my wonky egg!! And it’s so true, perfect styling of food HAS gone to a crazy new level, hasn’t it??
Thao @ In Good Flavor says
These muffins look fantastic! Eggs stuffed anything takes on a whole new life. I love how they cook along with the muffin, avoiding the extra steps of soft boiling and peeling them first.
Helen @ Scrummy Lane says
I’m getting bored of seeing myself write ‘genius’ here all the time, but I can’t think of a better way to describe these! I don’t think the ‘wonky egg’ is a problem at all. In fact it makes the muffins even cuter!
Nagi | RecipeTin says
Genius?? Noooo. I just like to experiment. And sometimes…SOMETIMES…it works!! 🙂 Bring on the wonky eggs!!! N x