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Home Muffin Recipes

Bacon & Egg Breakfast Muffins

By:Nagi
Published:23 Aug '19Updated:25 Mar '21
345 Comments
Recipe v Video v Dozer v

Breakfast Muffins – a big, fat, fluffy, cheesy, bacon studded muffin with a whole egg baked inside. THIS is the breakfast of champions!!

Breakfast Muffin with whole egg inside

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.🙌🏻

Bacon and Egg Breakfast Muffins | Made these for the fam last weekend, they were a MASSIVE HIT!!!

I love how these Breakfast Muffins look just like ordinary muffins! No clue of the hidden goodness inside….

Bacon and Egg Breakfast Muffin on white plate, ready to be eaten

Plate with Bacon Egg Muffin cut open to show whole egg cooked 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 or duck 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.

How to make Breakfast Muffins with a whole egg inside!

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!

Ingredients in Bacon and Egg Breakfast Muffins with whole egg inside

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!

Overhead photo of Bacon Egg Breakfast Muffins in muffin tin, fresh out of the oven

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

  • Healthy Egg Muffins – low carb, healthy!

  • Omelette – soft and fluffy, just as it should be. Or, this Fluffy Egg White Omelette!

  • Frittata the classic way – or the easy BAKED Frittata (terrific fridge clean out recipe)

  • Shakshouka – baked eggs in a fragrant spice infused tomato broth, so good! (and very on trend 😂)

  • No Washing Up Ham Egg Cheese Pockets and Ham Egg Cheese Bowls – seriously no washing up at ALL!

  • Copycat McDonald’s Sausage and Egg McMuffin

Cut open Breakfast Muffin showing whole egg inside

Watch how to make it

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Breakfast Muffin with whole egg inside

Bacon and Egg Breakfast Muffins

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Breakfast, Brunch
Western
5 from 70 votes
Servings4
Tap or hover to scale
Print
  • 3746
Recipe video above. Bacon and eggs...in a muffin! These are great for "grab and go". This makes 4 large muffins (Texas muffin tin size - Note 3). This recipe isn't suitable for ordinary size muffin tins as it isn't large enough to hold the egg and batter.

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:

1. Baking soda also known as bi-carbonate soda. Can sub as follows:
  • Baking soda - use extra 3/4 tsp baking powder instead
  • Baking powder - use extra 1/2 tsp baking soda instead
2. Vinegar activates the baking soda, giving it a kick start to help the muffins rise better. Has the same effect as using buttermilk which is a common ingredient in muffins. Can't taste once cooked.
3. Muffin tin size - you need to use Texas muffin tins ie the large muffin tins, not standard cupcake size muffin tins (unless you use quail or small duck eggs, will make 6 - 7 using standard muffin tin).
A reader made this in large popover tins and said that worked as well!
4. Storage - best stored in fridge because it has an egg inside, keeps for around 4 days.
Not suitable for freezing because the egg white will become rubbery. To freeze, whisk the egg before pouring into the muffin tin (cooked scrambled eggs freeze fine).
5. Nutrition per muffin. These are BIG and generous!

Nutrition Information:

Serving: 209gCalories: 695cal (35%)Carbohydrates: 51g (17%)Protein: 36g (72%)Fat: 38g (58%)Saturated Fat: 21g (131%)Cholesterol: 279mg (93%)Sodium: 1526mg (66%)Potassium: 601mg (17%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 994IU (20%)Vitamin C: 5mg (6%)Calcium: 405mg (41%)Iron: 5mg (28%)
Keywords: Bacon and Egg Muffins, Breakfast Muffins
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

Dozer taste testing Breakfast Muffins

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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345 Comments

  1. Jean Morrison says

    November 11, 2023 at 9:32 pm

    5 stars
    100% delicious. VERY filling indeed.

    Reply
  2. MA says

    August 2, 2023 at 7:04 am

    Hi! Can you use buttermilk instead of vinegar? And if so, would use the exact same amount? thanks!

    Reply
  3. Est says

    July 29, 2023 at 6:10 pm

    Has anyone tried using a coconut yogurt? (Or a non dairy sub for the yogurt)?

    Reply
  4. Deborah Wright says

    July 27, 2023 at 6:32 am

    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!

    Reply
  5. Donna says

    June 17, 2023 at 11:58 am

    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.

    Reply
    • MA says

      July 27, 2023 at 3:06 am

      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!

      Reply
  6. Caitlin says

    June 12, 2023 at 10:47 am

    5 stars
    Love, love, love these. So much flavour! I use Nagi’s recipes all the time 😀

    Reply
  7. Ren says

    June 5, 2023 at 4:18 pm

    5 stars
    I just made these and wow they are good!!!

    Reply
  8. Sue H says

    April 22, 2023 at 9:00 am

    Right. I’m off to buy a large muffin pan right now!

    Reply
  9. RSH says

    October 21, 2022 at 7:02 am

    5 stars
    I just made these with GF flour & vegan cheese (due to sensitivities) and they turned out sooo well!

    Reply
  10. Rakel says

    June 30, 2022 at 12:08 am

    5 stars
    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

    Reply
  11. Jade says

    May 8, 2022 at 3:30 pm

    5 stars
    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)

    Reply
    • Nagi says

      May 9, 2022 at 4:29 pm

      Good on you Jade!! N x

      Reply
  12. Kathy says

    April 1, 2022 at 3:53 am

    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?

    Reply
    • Kylie says

      December 31, 2022 at 12:17 pm

      5 stars
      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!

      Reply
    • Nagi says

      April 1, 2022 at 1:52 pm

      No Kathy I haven’t tried any of those sorry! N x

      Reply
  13. Denise Guggrty says

    February 18, 2022 at 9:49 am

    Can I make these using gluten-free flour? Will they cook and taste the same?

    Reply
    • Nagi says

      February 18, 2022 at 3:10 pm

      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

      Reply
      • Denise Rae Guggrty says

        February 18, 2022 at 3:31 pm

        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. 🙂

        Reply
  14. janis says

    February 15, 2022 at 1:03 pm

    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

    Reply
  15. Nicole says

    January 23, 2022 at 5:32 am

    Will these work with almond flour?

    Reply
    • Mirna says

      April 30, 2023 at 8:50 pm

      5 stars
      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.

      Reply
    • Susan Flyer says

      January 31, 2022 at 3:19 am

      was asking the same question…

      Reply
  16. Shurma says

    January 17, 2022 at 5:42 pm

    5 stars
    Can I freeze this muffins before baking? Thanks

    Reply
  17. ola says

    December 28, 2021 at 4:05 am

    Nagi
    I have a professional combo oven in my cafe. do i have to adjust the heat or baking time??

    Reply
  18. ola says

    December 28, 2021 at 3:59 am

    Hi
    can i make Bacon & Egg Breakfast Muffins in advance then warm it up??

    Thank you 🙂

    Reply
  19. Kathy says

    November 16, 2021 at 2:27 am

    5 stars
    Absolutely delicious. I halve the recipe and make 3 muffins. I probably use a little more bacon and cheese, mixing Edam and extra sharpe cheddar so cooking time is longer. Moist, delicious and super filling. Love these- thanks !

    Reply
  20. Sally says

    October 19, 2021 at 4:12 am

    5 stars
    This was so good! I split one with my husband, and it was pretty filling. How would you suggest reheating the other muffins? Microwave?

    Reply
    • Nagi says

      October 19, 2021 at 3:19 pm

      Yes the microwave will be great and not dry them out. Or you can reheat in the oven wrapped in foil. N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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