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:
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 eggs …! ;
make a well with the muffin batter to crack the egg into; and
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:
Vinegar – this activates the baking soda, giving it a kick start to make the muffin fluffy;
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;
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
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
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!
More breakfast egg recipes
Life of Dozer
Dozer on the job – taste testing these Breakfast Muffins!
Can I make these in regular muffin tins? I don’t have a Texas toast muffin tin
Hi Hana! Sorry to say that it probably won’t work because the egg will be too big!
I don’t have the Texas muffin tin (yet), but I do have lots of little pullet eggs that I think would work perfectly in the regular-sized muffin pans! Can’t wait to try this!
I hope you do Michelle! These are SO GOOD! 🙂 N x
Biggest thing I noticed- This makes a dough, not a batter. Stickiness of dough makes it really difficult to measure out 3T of dough, pop in an egg, then add another T of dough on top.
Tried it again, this time double checking each step and making sure I did it exactly (even adding he salt to the dry ingredients as listed…). I used real buttermilk, not a substitute. AND I had my wife double check everything (she’s the baker, I’m the cook). Still came out super doughy, very difficult to work with.
I live in a humid environment, could this be a factor??
They turned out fantastic, even if they are hard to get into the pan. Great recipe!!!
Maybe you over-mixed the batter? Muffin batter is tricky that way – too many stirs and it turns thick and tough. Try folding mixture to just incorporate the ingredients – it’s so easy to over mix muffin batter. Looking forward to trying this recipe and practicing my folding technique!
Thanks for helping Josh out Jennifer! 🙂 N x
Just made them again, same issues as before. Thankfully, I see from newer comments I’m not the only one with sticky batter issues.
They still turn out amazing, and taste great, just not easy to incorporate the ingredients uniformly without stirring a couple times, which makes it tacky
Hi Josh! I saw this comment and have been testing it out and have made a minor adjustment to the recipe re: sour cream 🙂 It should make it easier! N xx
Hi Josh! So glad you enjoyed the recipe. I want to make this again this weekend so I will do a video so you can see the exact consistency of the dough 🙂 It is a bit awkward to cover the egg but I couldn’t say it is super doughy, not the way you are describing it. And I will look into humidity effect on batters. Thank you for your feedback, I appreciate it! N x
Hi Josh! The mixture definitely should not be as thick as dough, it’s a muffin mix?
What would you suggest doing if one wanted the yolks a bit runnier
Hi Elsie! I tried and tried but couldn’t achieve it, the bake time for the batter is such that the yolks cook through. But SOFT cook, not hard!!! 🙂
Hi looks great, love ur table setting, looks like a fancy restaurant, ?.
I was wondering maybe cutting recipe in 1/2 & doing some healthy swaps, this could work for me. I need to lose weight n lower my a1c, I’m diabetic. Have you or anyone tried to make a lower calorie/healthier version?
Also I dont currently have an oven, I’m gonna try to bake these in my Nu Wave. When I do I’ll post my results. . Thx Xenia
Thank you Xenia! I’m sorry I haven’t tried a lower cal version 🙁 N x
I guess this could be sort of an “American version” of the British “Scotch eggs”!!! Looking forward to trying it. Cornbread mix instead of muffin mix sounds good to me!
BA HA HA! That is SO TRUE Gail!! N x
Hi
I don’t suppose you have ever tried this with coconut or almond flour? Thanks 🙂
I’m sorry I haven’t Jessie. I don’t know enough about either to advise how to sub, sorry!
Hi i was wondering if the baking soda and the sour cream could be left out? Would these still cook properly?
Hi Chrissy! You could increase the baking powder by 1/2 tsp and leave the baking soda and sour cream out but it won’t have quite the same lift 🙂 But still quite fluffy, just not quite AS fluffy as what you see!
Enjoyed making this. Used ricotta instead of sour cream. Didn’t have bacon, so used chopped ham. Didn’t have large tins, so used ramekins loved how the eggs cook so well inside. Thanks for sharing this was so fun to make.
Nell
Glad you enjoyed it Nell, thanks for coming back to let me know! I do hope you try this with sour cream instead of ricotta, you will find that it’s even more moist and fluffy! Promise! 🙂
Greetings from Germany! Great reciepe! My husband and Kids love theese breakfast- Muffins. Thank you!
Fantastic to hear Sindy! I’m so glad you enjoyed it, thank you for taking the time to come back and let me know! N x
Hi Nagi, today I will try to bake smaller muffins…using quail eggs…hope that works. Have a nice day! Sindy
I made these last night and warmed them up for the kids this morning. Delicious and a real “WOW” breakfast! I substituted greek yogurt for the sour cream because I was out of it but everything else went to plan. Thank you for a fabulous recipe. Now I need ideas for the texas muffin pan I bought to make this 🙂
I have seen a youtube blogger making similar muffins to these and calling it her own.
That’s fantastic Dawn, I’m so glad to hear that!! Thank you for letting me know! 🙂
What would you think of using corn bread mix sprinkled with a few kernels from a can of corn, and a pinch of chili powder? And then serve with honey butter.
I love that idea!
Oooh, I haven’t tried that but it sounds DELICIOUS! PS I think you just inspired me to make honey butter asap. 🙂
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!