Bacon and Egg Breakfast Muffins
User Reviews
5
Bacon and Egg Breakfast Muffins
Description
This recipe uses large Texas muffin tins to yield sizable breakfast muffins. After frying lean bacon to lightly brown, the dry ingredients—flour, baking powder, and baking soda—are combined, then wet ingredients including milk, vinegar, sour cream, oil, salt, and an egg are whisked separately and combined just enough to mix. The batter, along with bacon, green onions, and cheddar, is folded in gently to avoid tough muffins.
The batter is portioned into muffin tin holes, and a well is created for cracking a whole egg into each. Remaining batter is spooned to cover the egg before brushing tops with melted butter and baking at 350°F until golden brown. The result is a muffin with a soft, moist crumb and an intact baked egg center.
These muffins are a filling breakfast option and pair well with coffee or tea. Best stored refrigerated due to the eggs, they keep for about four days but are not recommended for freezing, as whole egg whites can become rubbery. Adjusting baking soda and powder amounts can be done as substitutions as outlined.
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 preferably full fat, or plain yoghurt
- 3 tbsp vegetable oil (or other neutral flavoured oil)
- 1 egg
Muffin
- 4 egg
- 2 tbsp butter melted
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!
Notes
- Use baking soda activated with vinegar to help muffins rise; vinegar flavor dissipates after baking.
- Texas muffin pans (larger size) recommended for baking; standard cupcake pans require modifications like smaller eggs.
- Large or popover tins can be alternatives with adjustments.
- Store muffins in the refrigerator due to whole eggs; consume within 4 days.
- Not suitable for freezing whole egg muffins; whisk eggs before freezing if desired.
- Adjust baking soda or powder amounts carefully for proper rise.
- These are generous-sized muffins with rich fillings—plan portion sizes accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Serving | 209g | |
| Calories | 695cal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 279mg | 93% |
| Sodium | 1526mg | 64% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 405mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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