Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Bacon & Egg Breakfast Muffins Recipe
Breakfast Muffins – an enormous, fats, fluffy, tacky, bacon studded muffin with an entire egg baked inside. THIS is the breakfast of champions!!
It is a nice seize ‘n go breakfast, but in addition has that wow issue to impress household and pals! It’s a type of “what if I did this….?” recipes once I was making some cheese muffins someday.
The primary try had me scraping muffin and egg off the ground of the oven.
The second try had me grinning like a idiot once I minimize open a heat, golden domed muffin to be greeted with the sight of a wonderfully cooked egg yolk.🙌🏻
I like how these Breakfast Muffins look identical to strange muffins! No clue of the hidden goodness inside….
Let’s get straight into the way to make these! Not laborious, however I’ve a number of suggestions:
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use Texas muffins tins ie the large muffins not regular cupcake measurement muffin tins. The conventional measurement muffins tins are too small – except you utilize quail eggs …! ;
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make a nicely with the muffin batter to crack the egg into; and
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dollop bits of batter across the yolk first, then dollop within the center and easy over – I’ve discovered this to be the best technique to cowl the egg with batter.
Right here’s what you want for these Breakfast Muffins. Only a word on a number of of the gadgets:
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Vinegar – this prompts the baking soda, giving it a kick begin to make the muffin fluffy;
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Bitter cream or yogurt – the acidity in these additionally helps give the baking soda a kick begin, in addition to making the muffin good and moist;
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Baking soda & baking powder – baking soda is solely baking powder on steroids, it’s roughly 3 occasions stronger. I like to make use of each on this recipe for the most effective and most even rise BUT you need to use simply one in all them (portions within the recipe); and
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Cheese – use something you want!
I’d like to say these Breakfast Muffins are nice for the freezer, however sadly it isn’t as a result of the egg whites develop into rubbery (cooked yolks freeze positive, whites don’t). Nonetheless, I’ve made batches of those with overwhelmed eggs (as an alternative of cracking them in entire) they usually freeze very nicely!
What about utilizing a boiled egg as an alternative?
I’ve made these Breakfast Muffins utilizing boiled eggs and pushing them into the batter. Doing it that manner, the eggs look fabulous if you minimize into it as a result of they maintain their form.
However the medium and laborious boiled eggs are overcook as soon as the muffin is baked. For completely cooked yolks, the boiled eggs have to be extraordinarily gentle boiled which requires delicate dealing with to peel the shell – it’s a ache!
That’s why I simply crack uncooked eggs in – greatest end result for least effort. Though the egg finally ends up kinda wonky. 😂
Plus, you understand what they are saying…. the sweetness is usually within the flaw of issues.
Oh, wait. That’s not an actual saying. That’s what I say once I serve up wonky “rustic” meals!! – Johnsat x
Ingredients
- 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)
- 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)
- 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
- 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.
- 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.
- 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!
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!
Did You Make This Recipe?
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