Struggling to find a breakfast that’s both quick and satisfying? Tired of the same old toast or cereal? Imagine a world where your favorite bacon and eggs are wrapped up in a fluffy, savory muffin, ready to conquer your morning cravings. Get ready to ditch the breakfast rut because we’re about to introduce you to the ultimate morning game-changer: the Hearty Bacon & Egg Breakfast Muffins! These aren’t your grandma’s sweet treats; these are savory powerhouses, packed with flavor and protein, designed to fuel your day with deliciousness. Perfect for busy weekdays or leisurely weekend brunches, they’re the grab-and-go solution you’ve been dreaming of.

Why You’ll Love This Recipe

Ultimate Convenience: All the flavors of a full breakfast packed into a portable, easy-to-eat muffin. No more juggling plates or cutlery on your commute!
Seriously Satisfying: With crispy bacon, sharp cheddar, fluffy muffin batter, and a perfectly cooked egg in the center, these Hearty Bacon & Egg Breakfast Muffins are designed to keep you full and energized until lunch.
Customizable Goodness: While delicious as is, this recipe is a fantastic canvas for your culinary creativity. Feel free to swap cheeses, add veggies, or play with spices to make them uniquely yours.
Impressive & Easy: They look fancy enough to serve at brunch but are surprisingly simple to make. Your guests will think you spent hours slaving away, but it’s our little secret!

Ingredients with Measurements

5 ounces (150g) lean bacon, chopped
1 cup finely sliced green onion (about 2 stalks)
1 cup (4 ounces / 100g) shredded cheddar cheese
1 ½ cups (225g) all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
⅔ cup (165ml) milk (whole or low-fat)
½ teaspoon white vinegar
½ teaspoon salt
⅔ cup sour cream or plain yogurt (preferably full-fat)
3 tablespoons vegetable oil
1 large egg (for the batter)
4 large eggs (for the muffin centers)
2 tablespoons melted butter (for the muffin tin and brushing)

Detailed Step-by-Step Directions

Get Ready: Preheat your oven to a welcoming 350°F (180°C). Grab your four largest (Texas-sized) muffin cups and give them a generous brush with some melted butter. This ensures your magnificent muffins pop out easily!
Crisp the Bacon: In a non-stick pan, cook your chopped lean bacon over medium-high heat until it reaches that perfect level of light crispiness. Once done, scoop it onto a paper towel-lined plate to drain any excess fat, then set it aside.
Whisk the Dry: In a spacious mixing bowl, combine your all-purpose flour, baking powder, and baking soda. Give them a good whisk until they’re thoroughly mixed – this helps ensure an even rise.
Mix the Wet: In a separate bowl, pour in the milk, white vinegar, salt, sour cream (or yogurt), vegetable oil, and the single egg destined for the batter. Whisk vigorously until the mixture is smooth and harmonious.
Combine Gently: Now, pour your wet ingredients into the bowl with the dry mixture. With a spoon or spatula, stir just until the flour is mostly incorporated. A few lumps are perfectly fine and even desirable – remember, overmixing is the enemy of tender muffins!
Fold in the Goodies: It’s time to add the stars of the show! Gently fold in your cooked bacon, the vibrant sliced green onions, and the delicious shredded cheddar cheese. Stir just enough to ensure these savory treasures are evenly distributed throughout the batter.
Assemble the First Layer: Spoon about ¼ cup of your flavorful batter into each of the four prepared muffin cups. Using the back of your spoon, create a nice little indent or well right in the center of the batter. Now, carefully crack one whole egg into each of these wells.
Cover Your Eggs: Divide the remaining batter evenly among the muffin cups. The cleverest way to do this is to dollop batter around the egg yolk first, then gently spread it over the top of the yolk, ensuring the egg is completely snuggled beneath the batter.
Bake to Perfection: Give the tops of your assembled muffins a final brush with the remaining melted butter – this adds a lovely golden crust. Pop them into your preheated oven and bake for approximately 25 minutes, or until they are beautifully golden brown and cooked through.
Rest & Serve: Once baked, remove the muffins from the oven. Let them rest in the pan for about 5 minutes – this helps them firm up slightly. Then, carefully turn them out onto a cooling rack. These Hearty Bacon & Egg Breakfast Muffins are truly best enjoyed warm!

Different Ways to Present and Serve

These Hearty Bacon & Egg Breakfast Muffins are as versatile in presentation as they are delicious!

The Classic Plate: For a simple yet satisfying start to your day, serve them warm on a plate, perhaps with a side of fresh fruit salad for a burst of color and sweetness. A sprinkle of extra green onions or a dash of hot sauce on top can elevate the experience.
Brunch Buffet Star: Planning a weekend brunch? These muffins are an absolute must-have. Arrange them artfully on a large platter amidst other brunch favorites like quiches, pastries, and fruit. Their impressive look and grab-and-go nature make them perfect for entertaining.
Lunchbox Hero: Pack one or two of these muffins in a lunchbox for a wholesome and exciting midday meal. They hold up well at room temperature, making them an excellent alternative to sandwiches. Pair them with a small container of yogurt or some crunchy veggie sticks.
Picnic Perfection: Heading outdoors? These muffins are sturdy and travel-friendly. Wrap them individually in parchment paper or foil and pack them in your picnic basket. They’re delicious cold or at room temperature, making for a fantastic al fresco breakfast or lunch.
Mini Muffin Magic (with adjustment): While this recipe specifies Texas-sized muffins, you could adapt it for regular-sized muffins by reducing baking time and perhaps using quail eggs or scrambling a whole egg mixture slightly before adding to the center to prevent overflowing. This would create bite-sized breakfast treats perfect for a party.

How to Store and How Long They Last

One of the best things about these Hearty Bacon & Egg Breakfast Muffins is how well they store, making them ideal for meal prepping!

At Room Temperature: While delicious fresh, it’s generally best not to leave cooked items with eggs and dairy out for extended periods. They’re good for up to 2 hours at room temperature.
In the Refrigerator: Once completely cooled, place your muffins in an airtight container. They will stay fresh and delicious in the refrigerator for up to 3-4 days.
To Reheat: For best results, reheat refrigerated muffins in a microwave for 30-60 seconds (or until warmed through) or in a preheated oven or toaster oven at 300°F (150°C) for about 10-15 minutes, which helps to crisp up the exterior again.
Freezing for Longer Storage: For an even longer-lasting breakfast solution, these muffins freeze beautifully! Wrap each cooled muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
To Reheat from Frozen: Remove the desired number of muffins from the freezer. You can either thaw them in the refrigerator overnight and then reheat as above, or reheat directly from frozen in a microwave for 1-2 minutes, or in a preheated oven at 300°F (150°C) for 20-30 minutes, or until heated through.

Frequently Asked Questions (FAQs)

Can I use regular-sized muffin tins instead of Texas-sized?
Yes, you can! However, you will yield more muffins (likely 8-12) and the baking time will need to be adjusted down, probably to 18-22 minutes. Also, you might need to use smaller eggs or slightly less batter to ensure the egg doesn’t overflow.
What if I don’t have sour cream? Can I use something else?
Absolutely! Plain full-fat yogurt (Greek or regular) is an excellent substitute for sour cream, offering similar tang and moisture. Buttermilk can also work, but you might want to reduce the added white vinegar slightly.
Can I add other vegetables to the batter?
Definitely! Diced bell peppers, finely chopped spinach (sautéed and squeezed dry), or even a few diced mushrooms (sautéed) would be delicious additions. Just be mindful not to overload the batter, which could make the muffins dense.
My egg yolk broke when I put it in the muffin cup. Is that okay?
It’s perfectly fine! While a whole yolk looks lovely, a broken one won’t affect the taste or texture of your Hearty Bacon & Egg Breakfast Muffins. The egg will still cook beautifully within the muffin.
How can I tell if the egg in the center is cooked through?
The best way is by checking the muffin’s overall doneness. When the muffin top is golden brown and a toothpick inserted into the muffin part (avoiding the egg yolk) comes out clean, the egg should be set. If you prefer a runny yolk, you might need to slightly reduce baking time, but this can be tricky.
Can I use turkey bacon instead of lean bacon?
Yes, turkey bacon is a great leaner alternative! Cook it until crispy as directed, and it will work just as well in these savory muffins.
Is it possible to make these ahead of time for a grab-and-go breakfast?
Absolutely! These muffins are fantastic for meal prep. Bake them, let them cool completely, then store them in the refrigerator for up to 3-4 days or freeze them for up to 2-3 months. Reheat as needed.
What kind of cheese works best? Can I use a different one?
Cheddar cheese offers a classic savory flavor that pairs wonderfully. However, feel free to experiment! Monterey Jack, gruyere, or even a mixed Italian blend would also be delicious in your Hearty Bacon & Egg Breakfast Muffins.
Why is there vinegar in the recipe?
The white vinegar, combined with the milk, acts like a homemade buttermilk, adding tenderness and a subtle tang to the muffin batter. It also reacts with the baking soda to help the muffins rise beautifully.
My muffins didn’t rise much. What went wrong?
Several factors could be at play:
- Overmixing the batter: This develops gluten, leading to dense muffins.
- Expired leavening agents: Check the dates on your baking powder and baking soda.
- Oven temperature issues: An inaccurate oven temperature can affect rise.
- Overfilling the cups: If the cups are too full, the batter might struggle to rise effectively.

Hearty Bacon & Egg Breakfast Muffins

Enjoy a hearty and convenient breakfast with these delicious Bacon & Egg Breakfast Muffins! Each large muffin is loaded with crispy bacon, fresh green onions, shredded cheddar cheese, and a perfectly baked whole egg in the center. They're easy to make and perfect for a satisfying grab-and-go meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 large muffins

Calories 695 kcal

Equipment

Non-stick Pan
Large Bowl
Texas-sized muffin cups

Ingredients

5 ounces lean bacon chopped
1 cup finely sliced green onion (about 2 stalks)
1 cup shredded cheddar cheese (4 ounces / 100g)
1.5 cups all-purpose flour (225g)
1.25 teaspoons baking powder
0.25 teaspoon baking soda
0.66 cup milk (whole or low-fat, 165ml)
0.5 teaspoon white vinegar
0.5 teaspoon salt
0.66 cup sour cream or plain yogurt (preferably full-fat)
3 tablespoons vegetable oil
1 large egg (for the batter)
4 large eggs (for the muffin centers)
2 tablespoons melted butter (for the muffin tin and brushing)

Instructions

Get Ready: Preheat your oven to 350°F (180°C). Lightly grease four large (Texas-sized) muffin cups with melted butter.
Cook Bacon: In a non-stick pan over medium-high heat, cook the chopped bacon until it's lightly crispy. Drain any excess fat on paper towels and set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and baking soda until well combined.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, white vinegar, salt, sour cream (or yogurt), vegetable oil, and the single egg until smooth.
Combine Batters: Pour the wet ingredients into the dry mixture. Stir gently with a spoon or spatula, just until the flour is mostly incorporated. Don't overmix to keep your muffins tender!
Fold in Flavor: Add the cooked bacon, sliced green onions, and shredded cheese to the batter. Give it a few gentle stirs to evenly distribute these delicious additions.
Assemble Muffins: Spoon about ¼ cup of batter into each of the four prepared muffin cups. Use your spoon to create a small indent or well in the center of the batter, then carefully crack one whole egg into each well.
Cover Eggs: Divide the remaining batter among the muffin cups. The easiest way to do this is to dollop batter around the egg yolk first, then on top of the yolk, and gently spread it to completely cover the egg.
Bake: Brush the tops of the muffins with the remaining melted butter. Bake for about 25 minutes, or until the muffins are golden brown and cooked through.
Serve Warm: Remove the muffins from the oven and let them rest in the pan for about 5 minutes before carefully turning them out onto a cooling rack.

Notes

These are best enjoyed warm!

Nutrition Information (per serving):
Calories: 695
Total Carbs: 51g
Net Carbs: 49g
Fats: 38g
Protein: 36g

The Best Hearty Bacon & Egg Breakfast Muffins!