There’s something undeniably comforting about the smell of bacon sizzling in the morning air. As I stood in my kitchen, the sound of the crispy strips cooking filled my heart with nostalgia, reminding me of weekend brunches with family. That cherished memory inspired me to whip up a batch of Bacon & Egg Breakfast Muffins, a delightful twist on classic breakfast fare.
When those salty, smoky bite-sized beauties emerged from the oven, golden and puffed, they looked like little crowns of breakfast bliss. Perfectly encased within muffin goodness, the creamy egg yolk waited to be unleashed, blending with the savory bacon and sharp cheddar cheese. What makes these muffins special is their versatility; they’re equally at home on a breakfast plate, as a grab-and-go snack, or even for brunch with friends.
So, if you’re tired of the same rushed breakfast routine, I invite you to step into the joy of homemade goodness. With just a few simple ingredients, in under 35 minutes, you can have a flavor-packed treat that will make your mornings feel special again. Let’s dive into this easy and delicious recipe!
Why You’ll Love These Bacon & Egg Breakfast Muffins
Deliciously simple: With just 15 minutes of prep, these muffins are a breeze to whip up, making your mornings stress-free.
Flavor explosion: The combination of crispy bacon, gooey cheese, and creamy egg creates an irresistible flavor profile that’s sure to please everyone.
Versatile delight: Enjoy them as a hearty breakfast, a quick snack, or an impressive brunch dish when entertaining friends.
Meal prep friendly: Bake a batch ahead of time, and you’ll have grab-and-go meals ready for busy mornings!
Crowd-pleaser: They are perfect for family gatherings and brunches, guaranteed to disappear quickly!
For more options to elevate your breakfast game, check out my breakfast muffin ideas.
Bacon & Egg Breakfast Muffins Ingredients
• Get ready to savor a delightful breakfast treat!
For the Muffin Base
- Bacon – 150g, chopped; gives a rich, savory flavor to your muffins.
- Green onion – 1 cup, finely sliced; adds a fresh, mild onion taste to balance the richness.
- Cheddar cheese – 1 cup (100g), shredded; brings a creamy texture and sharp flavor that melts beautifully.
- Flour – 1 1/2 cups (225g), plain/all-purpose; the main structure of your muffins.
- Baking powder – 1 1/4 tsp; this is your leavening agent, helping the muffins rise.
- Baking soda – 1/4 tsp; enhances the muffins’ fluffy texture when paired with vinegar.
- Milk – 2/3 cup (165 ml), full or low fat; keeps the muffins moist and tender.
- White vinegar – 1/2 tsp; activates the baking soda for a perfect rise.
- Salt – 1/2 tsp; enhances flavor and balances the sweetness of other ingredients.
- Sour cream or plain yogurt – 2/3 cup; adds moisture and a slight tang to the muffins.
- Vegetable oil – 3 tbsp; keeps the muffins rich and tender.
- Egg – 1; combines with the other ingredients to bind everything.
- Large eggs – 4; the star ingredient that gives you a creamy surprise in every muffin.
- Melted butter – 2 tbsp; for brushing on top, creating a golden, buttery finish.
Get ready for a delightful morning with these Bacon & Egg Breakfast Muffins!
How to Make Bacon & Egg Breakfast Muffins
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Preheat the oven: Set your oven to 180°C (350°F) and brush 4 holes of a Texas muffin tin with melted butter to prevent sticking.
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Cook the bacon: In a non-stick pan over high heat, add the chopped bacon. Fry until lightly browned, then transfer to a paper towel to drain excess fat. Set aside.
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Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix together well to incorporate all the dry ingredients.
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Whisk wet ingredients: In a separate bowl, whisk together the milk, vinegar, sour cream (or yogurt), vegetable oil, and the single egg. This mixture will keep your muffins moist.
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Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients. Stir gently until the flour is almost combined, being careful not to overmix—limit to about 8 stirs.
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Add bacon, green onion, and cheese: Gently fold in the finely sliced green onion, the crispy bacon, and the shredded cheddar cheese. Stir only 5 times to distribute them evenly.
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Fill the muffin tin: Scoop 1/4 cup of batter into each of the 4 prepared muffin tin holes. Each hole should be about halfway full with batter.
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Add the eggs: Using a spoon, create a well in the center of the batter in each hole. Crack one egg into each well, letting it nestle in beautifully.
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Cover the eggs with batter: Take the remaining batter and carefully divide it among the holes, covering the eggs completely with muffin batter.
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Brush with melted butter and bake: Brush the tops of the muffins with the melted butter for that golden touch. Bake in the oven for 25 minutes or until the tops are golden brown.
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Cool before serving: Remove the muffins from the oven and let them rest for 5 minutes before gently turning them out onto a cooling rack.
Optional: Garnish with fresh chives for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Bacon & Egg Breakfast Muffins?
Start your morning off right by complementing these delightful muffins with a variety of tasty sides and drinks!
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Fresh Fruit Salad: Bright, juicy fruits offer a sweet contrast that refreshes the palate and adds a colorful touch to your breakfast plate.
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Crispy Hash Browns: Their crunchiness pairs beautifully with the soft muffins, offering a satisfying texture that’s hard to resist.
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Sautéed Spinach: Bright greens sautéed with garlic lend a nutritious element and balance the richness of the muffins, creating a wholesome meal.
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Savory Sausage Links: Perfectly seasoned sausage adds a meaty counterpart to the breakfast muffins, ensuring everyone leaves the table satisfied.
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Creamy Avocado Toast: The richness of avocado spread on toasted bread complements the flavors of the muffins, while also providing healthy fats.
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Cafe-Style Coffee: A warm cup of coffee adds a comforting touch, making your breakfast feel like a special occasion.
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Herbal Tea: For a lighter option, a soothing herbal tea brings warmth and aromatic flavors that harmonize well with the muffins.
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Butter Croissant: This flaky, buttery pastry makes a delightful side, offering an additional layer of indulgence to your breakfast spread.
Enjoy the delightful flavors and comforting aromas as you transform breakfast into a memorable experience!
Tips for the Best Bacon & Egg Breakfast Muffins
Perfect Bacon Crispiness: Cook bacon until it’s just lightly browned for optimal texture. Under-cooking might lead to sogginess in the muffins.
Don’t Overmix: Stir the batter gently and only until just combined to ensure light and fluffy muffins. Overmixing can make them dense.
Egg Placement: Make sure to create a well deep enough for the egg to sit. This ensures it cooks properly and creates that delightful creamy center.
Cool Before Serving: Allow muffins to set for at least 5 minutes after baking. This helps them maintain their shape and makes them easier to remove from the tin.
Customize Ingredients: Feel free to swap out green onions for spinach or add your favorite cheese. Just remember to balance flavors with the classic Bacon & Egg Breakfast Muffins!
Bacon & Egg Variations
Feel free to get creative and make these muffins your own with delightful twists and substitutions!
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Veggie-Packed: Add 1 cup of finely chopped spinach or bell peppers for a colorful and nutritious touch. Brighten up your muffins with these fresh ingredients!
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Spicy Kick: Mix in 1/4 tsp of cayenne pepper or crushed red pepper flakes to elevate the heat level. This will give your muffins a warming zing that spice lovers will adore.
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Cheese Options: Swap cheddar for crumbled feta or pepper jack cheese for a bold flavor twist. Each cheese brings its unique character, making every muffin experience distinct and delightful.
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Herb Infusion: Incorporate fresh herbs such as thyme or basil to introduce aromatic notes. Herbs can elevate the taste and create a wonderful fragrance as they bake.
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Dairy-Free: Substitute sour cream with dairy-free yogurt and use almond or oat milk in the wet mixture for a delightful dairy-free option. You won’t miss the creaminess!
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Meat Lovers: Replace bacon with sausage or diced ham for a heartier alternative. The rich flavors of sausage add a new layer of savory goodness—perfect for meat enthusiasts!
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Whole Wheat: Use whole wheat flour instead of all-purpose for a healthier and fiber-rich version. This swap adds a nutty taste that enhances both flavor and nutrition.
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Egg Variants: Experiment with different egg styles by changing the cooking method—consider using scrambled eggs instead of whole eggs for a textural change! This keeps everyone guessing about what delicious surprise awaits.
How to Store and Freeze Bacon & Egg Breakfast Muffins
- Room Temperature: Allow muffins to cool completely before storing. They can be kept in an airtight container for up to 3 days on the counter.
- Fridge: For longer freshness, store in the refrigerator in an airtight container for up to 1 week. Reheat in the microwave for 30-60 seconds before enjoying.
- Freezer: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat directly from the freezer for a warm breakfast anytime!
- Reheating: To reheat, place a muffin in the microwave for 1-2 minutes until heated through or pop it in a toaster oven until warmed to your liking. Enjoy the deliciousness of your Bacon & Egg Breakfast Muffins any time!
Make Ahead Options
These Bacon & Egg Breakfast Muffins are a fantastic choice for busy home cooks looking to save time! You can prepare the muffin batter and refrigerate it for up to 24 hours in advance, ensuring it’s fresh and ready when you are. Simply mix the dry ingredients and wet ingredients separately, then combine them without the bacon, cheese, and eggs. When you’re ready to bake, fold in the bacon, green onion, and cheese before spooning the mixture into the muffin tin. Don’t forget to crack the eggs into the wells just before baking—this keeps them from overcooking. Store any leftovers in the refrigerator for up to 3 days, and simply reheat them in the microwave for a quick breakfast on the go!
Bacon & Egg Breakfast Muffins Recipe FAQs
What type of bacon should I use?
I recommend using thick-cut bacon for these muffins. It cooks up to be wonderfully crispy and adds a rich, savory flavor. If you prefer a leaner option, turkey bacon works well too; just be mindful that it may produce less grease.
How long can I store leftover muffins?
Once thoroughly cooled, you can store your Bacon & Egg Breakfast Muffins in an airtight container at room temperature for up to 3 days. If you opt for refrigeration, they can keep for up to 1 week, just remember to reheat before enjoying!
Can I freeze these muffins?
Absolutely! Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, reheat directly from the freezer in the microwave for 1-2 minutes or in a toaster oven until warm.
What if my muffins don’t rise well?
If your muffins don’t rise as expected, it could be due to expired baking powder or baking soda. Make sure to check the expiration dates! Also, avoid overmixing the batter, as this can lead to dense muffins. Keep it gentle and only mix until just combined!
Can I make these muffins gluten-free?
Certainly! You can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Just be sure to check the labels for any potential allergies. With the right blend, you should still achieve those fluffy and delicious results.
Are these muffins suitable for pets?
While the primary ingredients are safe in small amounts, it’s best to refrain from giving these muffins to pets, especially due to the bacon and cheese content, which may not sit well with them. Always consult your vet before sharing human food with your furry friends!
Bacon & Egg Breakfast Muffins That Make Mornings Magical
Ingredients
Equipment
Method
- Preheat the oven: Set your oven to 180°C (350°F) and brush 4 holes of a Texas muffin tin with melted butter to prevent sticking.
- Cook the bacon: In a non-stick pan over high heat, add the chopped bacon. Fry until lightly browned, then transfer to a paper towel to drain excess fat. Set aside.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix together well to incorporate all the dry ingredients.
- Whisk wet ingredients: In a separate bowl, whisk together the milk, vinegar, sour cream (or yogurt), vegetable oil, and the single egg. This mixture will keep your muffins moist.
- Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients. Stir gently until the flour is almost combined, being careful not to overmix—limit to about 8 stirs.
- Add bacon, green onion, and cheese: Gently fold in the finely sliced green onion, the crispy bacon, and the shredded cheddar cheese. Stir only 5 times to distribute them evenly.
- Fill the muffin tin: Scoop 1/4 cup of batter into each of the 4 prepared muffin tin holes. Each hole should be about halfway full with batter.
- Add the eggs: Using a spoon, create a well in the center of the batter in each hole. Crack one egg into each well, letting it nestle in beautifully.
- Cover the eggs with batter: Take the remaining batter and carefully divide it among the holes, covering the eggs completely with muffin batter.
- Brush with melted butter and bake: Brush the tops of the muffins with the melted butter for that golden touch. Bake in the oven for 25 minutes or until the tops are golden brown.
- Cool before serving: Remove the muffins from the oven and let them rest for 5 minutes before gently turning them out onto a cooling rack.
