Breakfast Muffins โ a big, fat, fluffy, cheesy, bacon studded muffin with a whole egg baked inside.ย THIS is the breakfast of champions!!
Breakfast Muffins
This is a great grab โn go breakfast, but also has thatย wow factor to impress family and friends!ย Itโs one of those โwhat if I did thisโฆ.?โ 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.๐๐ป
I love how theseย Breakfast Muffinsย look just like ordinary muffins! No clue of the hidden goodness insideโฆ.
How to make Breakfast Muffins โ with a whole egg inside!
Letโs get straight into how to make these! Not hard, but I have a few tips:
useย Texas muffins tinsย ie the giant muffins not normal cupcake size muffin tins. The normal size muffins tins are too small โ unless you use quail eggs โฆ! ;
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 โ Iโve found this to be the easiest way to cover the egg with batter.
What you need
Hereโs what you need for these Breakfast Muffins.ย Just a note on a few of the items:
Vinegar โ this activates the baking soda, giving it a kick start to make the muffin fluffy;
Sour cream or yogurt โ 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 โ baking soda is simply baking powder on steroids, itโs 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 โ use anything you like!
How to freeze Breakfast Muffins
Iโd love to say theseย Breakfast Muffins areย great for the freezer, but unfortunately it isnโt because the egg whites become rubbery (cooked yolks freeze fine, whites donโt). 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 โ itโs a pain!
Thatโs why I just crack raw eggs in โ best result for least effort. Even though the egg ends up kinda wonky. ๐
Plus, you know what they sayโฆ. the beauty is often in the flaw of things.
Oh, wait. Thatโs not a real saying. Thatโs what I say when I serve up wonky โrusticโ food!!ย โ 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!) โ 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 โ 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 โ use extra 3/4 tsp baking powder instead
- Baking powder โ 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 โ taste testing these Breakfast Muffins!
Hi Nagi! I am a big fan of yours! Can I please know if I can use wholemeal flour as my mother is diabetic.
Hi Bo, yes you can use wholemeal flour here! N x
Can i make this ahead and keep them in the fridge and back them next morning ?
Hi Sussanna, you definitely can โ all the details are in the recipe notes. N x
Yum! I would love to see a sweet version of this recipe too โ like maple and sausage <3
Oh lordy lordy, Iยดm so annoyed because I want to make this NOW so badly but I only have the smaller muffin tins, but Iยดve just been on Amazon and the bigger ones are on their way, so excited.. will get back to you and rate very soon.. yay, made my weekend because Iยดm really looking forward to this (geek of the year) x
Made the recipe. Didnโt have muffin tins so made it in a cake tin. It came out beautiful. Added chopped onion instead of green onions. It was moist really enjoyed it.
I made this!! Worked out well considering I didnโt have a Texas muffin tray and used a loaf tin instead :s
I spread some batter at the bottom of the tin and then tried to make a wall to keep the egg in and drop batter around the yolk as per the instructions. Only problem was that the wall didnโt hold all of the egg white in so it spread over to the next section. Only managed to get 3 eggs across the tin instead of 4 but it was fine as only 2 of us were eating so we have half the loaf leftover. Kept the loaf in the oven for longer than 25 minutes and took it out when it sprung back on top when pressed. Seemed to cook evenly and the eggs werenโt overdone, neither was the batter. I also used smoked salmon instead of bacon and it was really good! My husband loved it.
I made this in a regular muffin tin and it worked out great, however i didnโt use the hole egg in it mostly just the egg yellow. I added parsley and basil in it, instead of green onion i used white and added spinach aswell.
Iโm so glad it worked for you Sakina! N x
This looks amazing! Would there be anything I can use instead of vinegar as my husband is allergic. Thanks!
Hi Tiz, the acid helps activate the raising agent to give more lift โ try lemon juice instead ๐ N x
hi nagi, can i use the baking dish instead of muffin tray? and then separate the egg in each side of the baking dish?
I havenโt tried this way Yehyan, I fear that it may take too long to cook and youโll get overcooked batter by the time the middle is set. N x
Recipe looks delicious! Can I substitute buttermilk If I donโt have sour cream or yogurt? If so how much and do I leave out the vinegar?
Hi Robert, essentially the vinegar and milk is creating the same effect buttermilk would have. You really need sour cream or yogurt though for this batter as buttermilk would make it too thin. N x
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!
Hi Nan, sorry you had issues here but youโve changed the ingredients โ I havenโt tested them so cannot confirm if these ingredients actually work! Iโve always found gluten free flour makes things more dense. Also, if your eggs are cold, itโs going to cool the batter from the inside and it wont cook evenly โ they need to be room temperature. N x
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. Iโm curiousโฆ Would this work with ground sausage perhaps? Hadnโt thought of the cold egg being the problem. Iโll try bringing the eggs to room temp next things. Then you for responding!
I have just been introduced to your website and this is the first receipe I have triedโฆ.my kids comment was can this be a family Saturday morning tradition please! Will definitely be a favourite!
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 Iโd never have them again, now I can make them myself whenever I want!
Iโve 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.
Sounds fab Sarah!! N x
Hi what else can I use instead of the 3 tbsp vegetable oil? Melted butter or coconut oil? Thanks!
Hi Vanessa, coconut oil will work here ๐ N x
Planning on trying these tonight! Can I use self rising flour and omit the baking soda & powder?
Hi Kat, I would still add the baking soda to give it a little extra lift ๐ N x
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!
Thatโs great to hear Chanel!!! N x
I donโt know why people bother to comment they arenโt 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, Iโm not sure if youโve seen them but you can get these silicone things you crack an egg in to boil so thereโs no shell to peel. (Not the poaching cups, these have a screw top lid and Iโve 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 itโs soft or hard yolks and itโs 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 Iโll be sure to only enjoy on the odd occasion ๐ lol xx
Just wanted to make a note โ duck eggs are usually quite a bit *larger* than chicken eggs.
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.
Hi Donna, could just be small discrepancies between ovens โ Iโm glad you enjoyed them though!
Could you substitute cubed ham?
Yes definitely Lindsey!!!
Could you make these without the egg or do you think theyโd be too dense?
Try these instead โ https://discountspot.info/cheese-garlic-muffins/%3C/a%3E%3C/p%3E
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!
Great idea Christine, Iโm so glad they are a hit with your family!!
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.
This is a great idea, thank you. My son loves the muffins but I find them very difficult to make neatly โ 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 itโs a simple solution.