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!
I make these muffins at least twice a month and they turn out perfectly every time! Just a reminder for readers living at higher altitudes like I do, need to increase cooking time.
If I make these with beaten eggs, how many eggs do I need?
Iโm not sure Laura, sorry! Maybe reduce by 2?
Aldi has Large Muffin Tins this week for $4.99
Iโm wondering if anyone has tried using refrigerated soft boiled eggs in this. The thought of cutting into the muffin and having gooey egg yolk ooze out is over the top cool!!
I would LOVE to know how that works! N xx
OK, I fixed some soft boiled eggs in my Instant Pot, then chilled them in ice water for about 15 minutes. They were still a bit warm when I peeled and popped them in the muffin pan. After baking the yolks were sort of a medium-ish, not quite runny consistency but not completely hard boiled. Next time Iโll chill them totally before making. However, Iโve got to say that these muffins are outstanding!! And really filling! Canโt wait to make them for guests! Thanks, Nagi for another winner! (Noogies for Dozer!)
OK, iโve made these 2 more times, each time soft boiled eggs made the night before then refrigerated. Assembled and baked the next morning for guests. Happy, happy!! Runny yokes!!! Guests raved! Thanks, again, N!
WHOOT!!
Hi, making the recipe exactly as you wrote it but it definitely needs more baking time. Iโm going on 35 minutes and theyโre just starting to brown.
Hi Cathy, sorry to hear that, itโs unusual for muffins to need longer than that!
Perhaps itโs the oven. Either way, I cooked them for 35 minutes but my husband had one this morning and absolutely LOVED them. Thanks so much for the recipe!
Iโm thinking about making these for a breakfast potluck. Think I could make ahead of time and then just reheat/keep warm in a crock pot? Thanks!
gosh yes! Perfect! ๐
Thanks! I tried it and the crock pot worked great. The best compliment was when someone tried the muffin and said, โwow I feel like I just ate a whole meal.โ
Thatโs fantastic to hear Kristin!!!
Hi. My muffin tin isnโt big enough for this recipe so added another half of all the ingredients and baked it for twice as long in a square cake pan. 3 eggs along each side. Itโs yummy, wonโt last long & is sure to be regular request for Sunday breakfast. Thanks ๐
Terrific to hear you enjoyed it Jen! Thanks for letting me know! N xx
I question why a recipe that requires Texas size muffin tins which is not readily available to everyone
These tins are available at all the stores. Theyโre not called Texas Tins theyโre called jumbo muffin tins. We just like calling them Texas Tins becauseโฆโฆwell, because weโre from Texas.
And because everything in Texas is BIG!!!! ๐
Hi there! It needs to be Texas size because of the egg inside the muffin โ too large for a normal size muffin. ๐
Have you considered using small eggs? Would that still be too much for a regular tin? Bantam or quail eggs?
I have made this using Sebright Bantam eggs (very small).
It makes a full tray of 12 regular-sized muffins). They come out wonderfully after 15 minutes.
I just wasnโt sure how quickly they would cook but in theory absolutely! ๐ N x
Could you freeze them if you just put a whole yolk inside?
Hi Annie โ I never thought of that but yes you could! ๐
This is a great recipe. I had no muffin forms in this big size, so I baked it as a ring in a bundt cake form. Took much more baking time, but it turned out very delicious. My family loved it and is looking forward to have it again soon.
Nearly forgot to sayโฆ I added some sliced herbs (parsley, wild chives) too. Thank you, for this great inspiration. Nice greetings from germany. ๐
Hi Christine, great idea using the bunt pan instead. How long did you bake it for?
would love to know how long it took to bake in the bundt pan.
What a great find! I was sitting here today, wondering if I could put a raw egg in my muffin and every recipe said cook the eggs first. I say, if I am going to cook the eggs, they can stay eggs and then I will make muffins to go with them-WHY make the 2 dishes and waste time putting them together.
Just when I was about to give up, I saw this page and said, โYES!!! NOW I will make egg muffins!โ
But, I see you are saying the Texas muffin pans and I only have regular muffin pans. ๐ I am seeing everyone says it wonโt fit.
So, I do have a bundt pan and can do that, but I also need to know how long to cook it for, since I cannot see inside my muffinโฆwould you know, Nag???
If someone can tell me, I will make them today.
Hi Cindy! Iโm probably too late for this ๐ Iโm sorry to say I donโt know how long it will take in a bundt pan, I havenโt tried, and I also donโt know if the eggs would be overcooked. Sorry!
Hi Nag,
I am usually a decent cook, and have even made recipes myself that turned out great! But this one had be stumped! I was also planning to make bacon and put it along the skinny lines of the bundt pan, then eggs in the bigger impressions area.
I knew to only partially cook the bacon but I forgot it was in there, at first! It did not burn, but it was crispy, the way I normally eat bacon-so that was a no-go. Then I made 2 mixes, one for under and 1 for over the egg. I was thinking about raw eggs so I cooked it about twice as long. The yolks werenโt hard boiled but nothing runny like soft boiled. BUT the whites!!! Also, large eggs was really too much-if I try it this way again, I will definitely need medium eggs.
I invented rubber! Too bad I didnโt know Gilligan and the Professor when they were trying to patch that boat! UGH!!! So, I could eat the top and bottom, oh and the yolks, but the entire middle went to the birds and squirrels.
I am thinking if I ran it just a little longer, like 5-10 minutes longer, I might be able to make it, but would hate to waste all those ingredients, again.
I wish Christine would come back and give her bundt pan expertise! โChristine, wo bist du??โ LOL
But thanks Nag, for getting back to me! I really appreciate that. Sometimes, I come to different sites and it feels like a ghost town! Not a single replyโฆso I move on. LOL
No worries Cindi! Iโm sorry again you had some trouble with this! ๐ N xx
Hi Christine, Iโm so glad you enjoyed it, thank you for letting me know! N xx All the way from SYDNEY AUSTRALIA!
I just tried it in the larger style muffin tin but used duck eggs, and my yolk is more tender, not runny but softer than a regular egg. Due to the yolk to white ratio of a duck egg and how huge the yolks are, itโs very rich but just lovely and melty almost in the middle. Also used gluten free flour (celiac) and it worked perfectly!
This recipe has had a regular appearance in my kitchen since I found. Thank you!
WOO HOO! HIGH FIVE, thanks for letting me know you enjoyed it Melanie! N x
Hy, it could works better with quail eggs, in a regular muffin cups. Good idea for breakfast, I like it.
Great idea Cris! Must try it! N x
Try using small eggs in regular size muffin cups. I got a deal on this size at my local market: they were only $1 for 3 dozen! This is the perfect recipe for them!
WOAH! Thatโs awesome!! N x
Hi Nagi โ what a great idea for packing in a bit more protein and such a novelty for the children. Iโve recently done a Grab and Go Breakfast muffin blog and would like to credit you for the update if thatโs okay?
Lovely ideas, well done you x
Hi Nagi
I am so pleased to have come across your website and I have just made this breakfast muffin today. We enjoyed it though I find the batter quite thick and a bit difficult to spread and/or to make a divot, what could have I done wrong? I remember reading a comment from one of your followers Brent and he said the same thing. Also, the muffin is quick doughy after baking, is that meant to be like that? We live in Dubai and it isnโt humid at this time of the year. I would like to try and make this again in regular muffin trays as I made these batch in ramekins because of its size, do you cook it longer if it is in ramekins?
Thanks so much.
Hi MG, no it isnโt meant to be doughy inside Hmmm, it sounds like it did not bake long enough. ๐ I will make this again soon and take a video so I can show the consistency of the dough. I might try and adjust the recipe to make it easier too! ๐
As a fan of Scotch Eggs, this recipe grabbed my interest immediately! What size are the cups in the Texas-sized muffin tins you use, please (since Iโll be shopping with the Amazon gods).
Thanks for showing the sodium reduction with turkey bacon.
Great recipe, great website!
Thanks Ken!
Tried normal size muffin tins and took quail eggs. That works great and we have more muffins ?
Regards Sindy
These would work SO WELL with little quail eggs! Jealous! ๐ N x
These look so delicious! Iโm looking for clarification on something though. When you mention that youโve beaten the egg into the recipe so that youโre able to freeze them, do you mean just beating the egg right Into all of the batter, or you wisk the eggs, and add it to the middle of the batter and then top with more muffin batter?
Hi Dee! Yes, I mean beat the egg then pour it into the middle where I have a whole egg ๐ That way you can freeze it because cooked beaten egg (i.e. effectively scrambled eggs) freezes ok ๐
Some times I use the smaller tins but they I scramble the eggs. Then it will all fit!
These are the best breakfast muffins ever! I make a double batch every Sunday, so my teenage boys will have a quick, hot breakfast that is packed with protein. I have to hide the second batch or they wonโt make it until Monday Morning! I have experimented and tweaked the recipe to try to reduce the fat and cholesterol. I use the Plain 0% fat Fage Greek yogurt in place of the sour cream, omit the oil and butter and use low fat cheese. I use scrambled egg whites. It is amazing. I have also made it with sausage and with diced ham. They are all so yummy. I did try whole wheat flour but it was so dry. Finally a homemade breakfast for school days that we can grab and go. No more frozen breakfast sandwiches for our house!
Iโm so glad you enjoyed this Rebecca! Thanks for letting me know! N x
I wonder if this would work in a small loaf pan, using multiple eggs, and then you could slice for serving? Sure would be pretty.
Some times I use the smaller tins but they I scramble the eggs. Then it will all fit!
These are the best breakfast muffins ever! I make a double batch every Sunday, so my teenage boys will have a quick, hot breakfast that is packed with protein. I have to hide the second batch or they wonโt make it until Monday Morning! I have experimented and tweaked the recipe to try to reduce the fat and cholesterol. I use the Plain 0% fat Fage Greek yogurt in place of the sour cream, omit the oil and butter and use low fat cheese. I use scrambled egg whites. It is amazing. I have also made it with sausage and with diced ham. They are all so yummy. I did try whole wheat flour but it was so dry. Finally a homemade breakfast for school days that we can grab and go. No more frozen breakfast sandwiches for our house!
Iโm so glad you enjoyed this Gigi! Thanks for letting me know! N x
Robinโฆ..youโre a genius! I have to try it, THANK YOU for the idea! Seriouslyโฆ.donโt be surprised if you see that on my blog one day soonโฆ.. I will credit you!
Hi all, Iโm about to try this recipe for my husbandโs birthday. I like the loaf idea with pretty whole eggs dotting its length. Anyone try it and have feedback? Thanks to this creative group of chefs!
Hi Kittiya! Iโm just thinking that the egg will be overcooked because the loaf takes longer to bake ๐
I am making this for an event tomorrow. I JUST realized that you used a larger muffin tin. If I only have regular sized muffin tins- will this recipe still turn out okay?
โ ๐