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Bacon and Egg Breakfast Muffins
5 from 136 votes

Bacon and Egg Breakfast Muffins

Bacon and Egg Breakfast Muffins are substantial savory baked muffins featuring a tender crumb with pockets of cooked egg inside. The batter includes flour, baking powder, baking soda, milk with vinegar, sour cream, oil, and seasonings, mixed with cooked bacon, green onion, and shredded cheddar. Each muffin holds a whole egg baked in the center, creating a satisfying breakfast featuring a golden crust and rich filling.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 695 kcal
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)
  2. 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:
  1. Place Dry Ingredients in a bowl and mix to combine.
  2. Whisk Wet Ingredients in a separate bowl.
  3. Pour the Wet Ingredients into the Dry Ingredients until flour is almost incorporated (limit to 8 stirs!) - don't overmix (makes muffins hard).
  4. Add green onion, bacon and cheese, stir 5 times.
Assemble
  1. Place 1/4 cup batter into each of the 4 muffin tin holes.
  2. Use spoon to make a well in the batter, crack egg into each well.
  3. 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).
  4. Brush the muffins with melted butter, then bake for 25 minutes or until golden brown.
  5. Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 695

% 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.