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!
Yum! These look absolutely amazing (egg stuffed in the middle!!!!!!!!) and look like the perfect weekend make-ahead for some breakfasts early in the week! Can’t wait to try this, pinned!
Aww, thank you so much Sarah!! N x
How cute is that egg in the middle? LOVE it!!
Thanks Kristen! 🙂
Get out! What an AWESOME idea! Your a genius Nagi !
Thanks so much Jessica!! 🙂
Ha my godness, fabulous idea Nagi!
oops I didnt mean godness…..of course I meant goodness. I just should have sworn then I would have spelt it correctly,,,,,,,,,
I always like to add a twist to the classic and traditional recipes. You never know what you might come up with. Love your take on breakfast muffins 🙂
Thanks so much Teena! it’s fun, putting your own touch on traditional recipes, isn’t it! 🙂
Oh my gosh, I need this in my life, like right now! I’m savory breakfast person all the way, and this would be an amazing addition to my breakfast menu! But what is Texas muffin pan? Are these jumbo muffins?
Yes! They are jumbo muffin tins 🙂 Thanks for asking, it reminded me to update the recipe with a note about the muffin tin! 🙂
Wow, Nagi this is a great piece of its own! We particularly love the egg in the centre, too! 5 stars!!!
Julie & Alesah
Gourmet Getaways xx
Thanks so much Julie & Alesah!! Hope you are having a fab weekend! N x
Hi Nagi! You are too kind! I’m just a home cook who loves playing with food and can improvise. When you grow up poor you learn to never waste anything and to make do when necessary – I think those are two things everyone should learn at an early age! And if a recipe doesn’t come out exactly like it should, my answer is always “that’s the way it’s supposed to be”! Always stand your ground!
We’re more alike than you think! I grew up under tight circumstances too 🙂 Mum was so creative and that’s kinda rubbed off on me too I guess.
You’re right, I never should have admitted this was wonky! I should have said that I deliberately made it to look like a winking, smiling face was buried in the muffin!!! (Can you see that too??!)
Hi Nagi! Yes! I can see the winking face in your muffin! My husband is a woodworker and when we look at a piece of “raw” wood we detect different shapes/images in the wood grain – the same is true with food or clouds or wallpaper or just about anything! Keeping your mind and imagination open is always a good thing! 🙂
Love how you kept the yolk in the middle, this looks crazy amazing!
Thanks so much Medha!! I thought it was something a little different! 🙂
Hi NagI I think there should be a “Wonky Food Festival” – just think of all the unique creations and combinations !! 🙂
Ha!! So true!! 😉 Now that’s my kind of festival!
Like buried treasure – Nagi – brilliant and bet kids would love them too – great lunchbox idea.
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!
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!
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
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!
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
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. 🙂
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!
Ok. For the record… you are a genius!
Such a cool idea – and so cute! Love a single item that manages to hit (almost) all the major food groups! Happy weekend 🙂
Almost? What am I missing?! PS Are we in agreement that bacon is a food group in itself? 😉
where can you buy the Texas sized muffin pans?
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!) 🙂
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.
Ha!! You’ve been here so long and yet that American in you keeps coming out!! 😉
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
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!
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!!
You have a fabulous way for putting spins on classics Marissa. You do it with STYLE! 🙂