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:

• 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 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.

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!

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

Bacon and Egg Breakfast Muffins

 Author:Nagi | RecipeTin Eats

 Prep: 15minutes mins

 Cook: 20minutes mins

 Total: 35minutes mins

 Breakfast, Brunch

 Western

5 from 79 votes

Servings4

Tap or hover to scale

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 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!