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–+ servings
Bacon & Egg Breakfast Muffins

Bacon & Egg Breakfast Muffins for a Perfect Morning Boost

Bacon & Egg Breakfast Muffins are a convenient and nourishing breakfast option, perfect for busy mornings and weekend brunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 6 slices Bacon Adds savory flavor and richness; use lean bacon for less grease.
  • 4 stalks Green Onion Provides freshness; can substitute with chives.
  • 1 cup Cheddar Cheese Offers creaminess; substitute with mozzarella or gouda.
  • 2 cups Flour All-purpose flour works standard, but gluten-free works too.
  • 1 tbsp Baking Powder Essential for helping the muffins rise.
  • 1 tsp Baking Soda Works with vinegar for leavening.
  • 1 cup Milk Whole or low-fat works well.
  • 1 tbsp White Vinegar Activates baking soda for better rising.
  • 1 tsp Salt Enhances flavor; essential for balance.
  • 1/2 cup Sour Cream Contributes moisture and tangy taste.
  • 1/4 cup Vegetable Oil Provides moisture; use neutral oil.
  • 1 large Egg Binds the ingredients together and adds richness.
For the Whole Eggs
  • 12 large Whole Eggs Placed in the center of each muffin.
For the Topping
  • 1/4 cup Melted Butter Used for brushing the tops.

Equipment

  • Texas muffin tin
  • non-stick skillet
  • Mixing Bowls
  • Measuring Cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and brush each cup of a Texas muffin tin with melted butter.
  2. Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
  3. In a bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk milk, vinegar, sour cream, vegetable oil, and 1 egg together. Combine wet and dry ingredients, folding in bacon, green onion, and cheese.
  4. Pour about 1/4 cup of batter into each muffin tin hole, create a well, and crack a whole egg into each well. Cover with remaining batter.
  5. Brush muffin tops with melted butter and bake for approximately 25 minutes until golden brown and puffed.
  6. Cool muffins in the tin for 5 minutes, then transfer to a cooling rack and serve warm.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Use Texas muffin tins for best results, avoid overmixing, and enjoy these muffins fresh from the oven for optimal texture.

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