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Bacon and Egg Breakfast Muffins

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.

Prep Time
15 mins
Cook Time
15 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 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

    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:
    Cup of Yum
  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

  • Baking soda also known as bi-carbonate soda. Can sub as follows:
  • 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.
  • 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 eggs, will make 6 - 7 using standard muffin tin).
  • A reader made this in large popover tins and said that worked as well!
  • 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).
  • Nutrition per muffin. These are BIG and generous!
  • Baking soda - use extra 3/4 tsp baking powder instead
  • Baking powder - use extra 1/2 tsp baking soda instead

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 (17%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 994IU (20%) Vitamin C 5mg (6%) Calcium 405mg (41%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

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.