Bacon Egg Breakfast Muffins

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 or duck 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!

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

Watch how to make it

Originally published May 2015, updated August 2019 with new photos, brand new video, step photos, slight tweaks to improve the writing of the recipe and most importantly, Life of Dozer added!