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:
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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 or duck eggs;
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make a well with the muffin batter to crack the egg into; and
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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:
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Vinegar – this activates the baking soda, giving it a kick start to make the muffin fluffy;
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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;
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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
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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
MORE BREAKFAST EGG RECIPES
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Healthy Egg Muffins – low carb, healthy!
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Omelette – soft and fluffy, just as it should be. Or, this Fluffy Egg White Omelette!
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Frittata the classic way – or the easy BAKED Frittata (terrific fridge clean out recipe)
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Shakshouka – baked eggs in a fragrant spice infused tomato broth, so good! (and very on trend 😂)
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No Washing Up Ham Egg Cheese Pockets and Ham Egg Cheese Bowls – seriously no washing up at ALL!
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!
Life of Dozer
Dozer on the job – taste testing these Breakfast Muffins!
Delish! They are very filling. I’ve just made some to take to my daughter and son in law. She’s being induced tomorrow so I figured they would make the perfect breakfast before their very long day(s)!
These were delicious! Was wondering if anyone has tried cooking them for less time to achieve that jammies yolk centre?
Made these using what I thought was a jumbo pan (the lable from Wilton says it!). I wanted enough for a muffin each day as work meal prep so I scaled up to 6 – and some how, it was enough batter to fill 9 jumbo tins…
Baked regardless, and they were delicious! But now I”m questioning the volume of the pan the creator used versus mine!
I really like the look of these as a quick savoury brekkie, I don’t have big muffin tins, I’m thinking you could make normal size without the Egg in the middle….or…has anyone made it in a loaf pan? You could put the eggs in that…
Could use Pyrex/glass custard cups. They come in many sizes.
These muffins are delicious! The only substitute I made was half and half for whole milk because that was all I had. I think that added extra richness to the muffin. Can’t wait to make again! Thanks for an great recipe
100% delicious. VERY filling indeed.
Hi! Can you use buttermilk instead of vinegar? And if so, would use the exact same amount? thanks!
Has anyone tried using a coconut yogurt? (Or a non dairy sub for the yogurt)?
We volunteer at a Llama and Alpaca Sanctuary and bring snacks each week. For tomorrow we made these breakfast muffins. So amazing! Everyone will love them! I will be making them again very soon!
Yum! I made these without the egg in the middle (no Texas muffin tin) and decided to add some curry spices. Sensational texture – so fluffy and cheesy. Will be getting my hands on a Texas muffin tin to have a go at the ‘real’ recipe.
Has anyone done the scrambled egg version mentioned in the notes to be able to freeze the muffins? Wanting to bake a batch ahead of time for family. If so, how did they turn out/what was the best way to reheat? Thanks!
Love, love, love these. So much flavour! I use Nagi’s recipes all the time 😀
I just made these and wow they are good!!!
Right. I’m off to buy a large muffin pan right now!
I just made these with GF flour & vegan cheese (due to sensitivities) and they turned out sooo well!
Finally got around to making these, bought the big tins ages ago but somehow slipped my mind but me and the other half made them yesterday, they did spill a bit in the oven but it was a good excuse to give it a proper good old spring clean afterwards. They came out miles better than I expected but ofcourse not as pretty as yours but they tasted so nice and yes they are filling, we were mega proud of our selfs 😀 and he took two to work today (putting him on a diet soon) I really hope that you are starting to feel better from the crappy Rona, we have all had it and the worst bit about it was losing my sense of taste and smell, but you´ll get there girl, take care. Luv, Rakel x
Just made these for Mother’s Day Brunch and they were a big hit~! Super filling, like a whole meal – I struggled finishing mine… but I got there ;c)
Good on you Jade!! N x
Have you made these with gluten free all purpose flour or other types of flour that are gluten free? My next question is have you tried using a very soft poached egg in these muffins?
I make these all the time with GF Flour and come out fine! I used to make both non GF and GF for my family but you couldn’t tell the difference so stopped and did all GF!! Also, don’t tell Nagi but I have successfully frozen and reheated and come out as good as fresh!
No Kathy I haven’t tried any of those sorry! N x
Can I make these using gluten-free flour? Will they cook and taste the same?
Hi Denise – sorry I haven’t tested that and g/f flours behave very differently to plain flour so I am not certain it would work – sorry! N x
Thanks for letting me know, Nagi. I’m new to the Coeliac Gluten-free thing so am looking for new things to try. Love your recipes so may try a few anyway. 🙂
i made this just now for lunch. But the Texas Muffin tins I got from Vicorias Basement must be a lttle smaller than average because they are overflowing in the oven as I type
Will these work with almond flour?
I made them with almond flour! Just subbed it 1:1. On the same day you make them they’ll be very loose and you’ll think they’re still raw, but after being put in the fridge overnight they firm up. The next day they’re amazing and reheat in the microwave very well and still hold their shape! I might add an extra egg into the mixture next time to see if that helps them hold their shape on the day of cooking. It did make 6 for me though instead of 4.
was asking the same question…