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Bacon and Egg Breakfast Muffins Recipe

★★★★★

4.4 from 74 reviews
  • Author: Noah
  • Total Time: 40 minutes
  • Yield: 4 muffins 1x

Description

These Bacon and Egg Breakfast Muffins are a savory, satisfying morning treat combining crispy bacon, fresh green onions, and melted cheddar cheese baked around whole eggs inside fluffy muffin batter. Perfect for a hearty breakfast or brunch, they offer a delightful balance of rich flavors and textures baked to golden perfection.

Ingredients

Scale

Bacon Mixture

  • 150g / 5oz lean bacon, chopped
  • 1 cup green onion (2 stems), finely sliced
  • 1 cup (100g) cheddar cheese, shredded (or cheese of choice)

Dry Ingredients

  • 1 1/2 cups (225g) plain / all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda (bicarbonate soda)
  • 1/2 tsp salt

Wet Ingredients

  • 2/3 cup (165 ml) milk, full or low fat
  • 1/2 tsp white vinegar
  • 2/3 cup sour cream or plain yoghurt, preferably full fat
  • 3 tbsp vegetable oil (or other neutral flavored oil)
  • 1 egg
  • 4 eggs (for topping inside muffins)
  • 2 tbsp melted butter (for brushing)

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 180°C (350°F). Brush four holes of a Texas muffin tin with melted butter to prevent sticking.
  2. Cook Bacon: Heat a non-stick pan over high heat. Add the chopped bacon and fry until lightly browned and crispy. Remove bacon from the pan and drain excess fat on paper towels; set aside.
  3. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir together until evenly mixed.
  4. Mix Wet Ingredients: In a separate bowl, whisk together milk, white vinegar, sour cream (or plain yogurt), vegetable oil, and one egg until well combined.
  5. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently until the flour is almost fully incorporated — limit to about 8 stirs to avoid overmixing, which can cause tough muffins.
  6. Add Bacon and Extras: Fold in the cooked bacon, sliced green onions, and shredded cheddar cheese with about 5 gentle stirs to evenly distribute.
  7. Fill Muffin Tins: Spoon about 1/4 cup of the batter into each of the four prepared muffin tin holes.
  8. Add Eggs: Using the back of the spoon, make a small well in the center of each mound of batter. Crack one whole egg into each well.
  9. Cover Eggs: Divide the remaining batter equally among each muffin hole, dolloping and spreading the batter carefully around and over the eggs to completely cover them.
  10. Brush with Butter: Lightly brush the tops of the muffins with melted butter to encourage golden color and moisture during baking.
  11. Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes or until the muffins are golden brown and cooked through.
  12. Rest and Serve: Remove the muffins from the oven and allow them to rest for 5 minutes before turning them out onto a cooling rack. Serve warm for best flavor and texture.

Notes

  • Note 1: The combination of baking powder and baking soda helps the muffins rise properly and creates a nice texture.
  • Note 2: The addition of white vinegar to the milk slightly acidifies it and acts as a homemade buttermilk substitute, improving muffin tenderness.
  • Note 3: Buttering the muffin tins prevents sticking, especially important because of the eggs inside the batter.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: bacon egg muffins, breakfast muffins, savory muffins, bacon and egg breakfast, cheddar cheese muffins

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Find it online: https://mealbynoah.com/bacon-and-egg-breakfast-muffins-recipe/