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.
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
Calories: 695
Total Carbs: 51g
Net Carbs: 49g
Fats: 38g
Protein: 36g
