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!
Iโd love to make these but Iโm wondering, can anything be substituted for the sour cream or yogurt? Iโm allergic to animal dairy. could I just add a little bit more vinegar?
Hi Susan! Just use about 1/2 cup of non dairy milk, no need to add more vinegar! N x
Tried it out this morning and it was delicious. Thank you so much for sharing your recipes with us. Every recipe of yours I have made was a success. So Thank thank thank you.
Iโm glad you enjoyed this one Sandra! Thank you for sharing your feedback โ N x
This looked quite tempting, until I noticed that each muffin was almost 700 calories, and 38 grams of fat. I will not be making this anytime soon.
I understand Aron! ๐ N x
Wonderful recipe and Dozer lucky you sampling the muffin
I remind him how lucky he is every single DAY!! ๐
Just looking at todayโs email for the Bacon & Egg Breakfast Muffin (I already had your recipe from Dec 2018) and was reminded of one called โThe Rebel Withinโ by Craftsman & Wolves Patisserie, San Francisco. Yours looks SO much easier than that one. Iโm looking at buying a Pie Maker (after reading all the amazing recipe adaptations on FB) and I think your recipe will be one of the first Iโll try in it.
MEL! I know that muffin, in fact, the last time I was in San Fran I came home determined to replicate it. And I succeeded ONCE out of may 20 muffin attempts ๐ Itโs very technically difficult. The challenge is handling and peeling a super soft boiled egg โ I failed so many times!! ๐ N xx
Nagi, you jeenyus!! This is brekkie on the way out the door for this week (starting tomorrow).
Love the beautiful photo of Mr. Dozer. ๐
Hope you get a chance to try it Leah! N x
These are delicious! I make them every time our kids are home! I usually double the recipe.
I love hearing that!! N x
Iโm making these for Fathers Day brunch!
Hope your father likes it!! N x
can i use a boxed muffin mix for this recipe. yours sounds great but too much work for me.
Iโm sure you can Sharon! Havenโt tried it but no reason why it wouldnโt work! N x
Magical recipe! Itโs a wonder โMcDโs hasnโt scooped the idea. Iโm wondering if using a REALLY cold egg might even allow for a little โmoney shotโ yolk dribble upon slicing?
Iโm gathering the ingredients nowโฆthanks for the tip of using a popover tray.
OK, youโre a GENIUS. I am totally giving that a go!!! N x
Hm, I donโt have jumbo muffin tins but I do have ramekins. Would they be too big?
Nope, they will work fine! They might not stand as tall but they should work! N x
These look delicious! Definitely on my โgonna make them!โ List.
Hope you get a chance to try them Theresa! N x
i think Iโd be licking my chops like Dozer. Can I come over for breakfast? Iโll make a pitcher of Mimosas.
Where were you?? I was WAITING for our mimosas! ๐
Me too!!
๐
Genius idea Nagi. Best breakfast ever!
Thanks Dahn! N x
OMG โ these look like my kind of food. Iโm trying these SOON!
Hope you get a chance Veronica! N x
Oops โ forgot the rating ๐
I donโt have the Texas muffin tin. What if I just put in the yolk and not the whole egg? Would that work?
Hi Nancy, you could definitely do that if you prefer โ N x
I made these muffins two consecutive times and turned out great. Anyone that had LOVED it and I LOVE it. Thanks so much
Iโm so glad it was a hit!
Hi! I havenโt made these yet, but I have a new saying. I love it!
โThe beauty is often in the flaw of things.โ Yes it is!
Loved it! Sooo good. Just needed to adjust the bake time to 32 minutes (added 12 onto original time) so the yolks got hard. I highly recommend this recipe.
So glad you loved it Effie!
I tried a bundt version! Delish! I doubled the recipe and baked at 325 for 45 min. Eggs were perfect hard cooked if not a little over cooked. Iโd recommend 35-40 next time. Also to place the raw eggs I buttered the back of a 1/4 measuring cup and set in the batter. Broke the egg into the measuring cup then poured the egg into the batter while pushing it down below the surface. Doing it this way I only needed a small amount (maybe reserve 1/4 of the batter) to smooth out the top. Very fluffy, flavorful and unique! Thank you!!
I like the idea of the small 1/4th cup pressed into the batter before adding the egg. I used large eggs and it seemed too much for the space / overflowed the hole. Great tasting muffin. Adding a bit of finely chopped Jalapeรฑo pepper next time.
OMG AWESOME!!!