Bacon Egg Breakfast Muffins Recipe

Imagine biting into a perfectly portioned, savory explosion first thing in the morning – crispy bacon, fluffy egg, all nestled in a convenient muffin.

Ready to ditch the boring breakfast routine and elevate your mornings?

Let's dive into creating these irresistible bacon egg breakfast muffins!

Ingredients

To make these awesome bacon egg breakfast muffins, you're gonna need a few things – let's gather 'em up! I always say, good ingredients equal great results, so let's not skimp!

First, for flavor, you'll need 150g of chopped bacon – I like lean, but hey, you do you! Then, grab 1 cup of finely sliced green onion and 1 cup (100g) of shredded cheddar cheese – or whatever cheese you're in the mood for. Considering these muffins should be easy to make, you can prep these ingredients ahead of time!

For the dry stuff, we're using 1 1/2 cups (225g) of plain flour, 1 1/4 tsp of baking powder, and 1/4 tsp of baking soda.

Now, the wet ingredients: 2/3 cup (165 ml) of milk, 1/2 tsp of white vinegar – trust me on this, you won't taste it! – 1/2 tsp of salt, 2/3 cup of sour cream or plain yogurt (full fat rocks!), 3 tbsp of vegetable oil, and 1 egg.

And finally – the star of the show, 4 eggs, plus 2 tbsp of melted butter.

Instructions

With our ingredients prepped, let's get cooking! First, I preheat the oven to 180C/350F. I lightly brush 4 Texas muffin tin holes with melted butter. It stops these muffins from sticking, like glue.

Next, I heat a non-stick pan. I add the bacon and fry it until lightly browned. Now, I remove them to a paper towel. We're getting rid of extra fat here. A strata is similar because it also often uses bacon.

For the muffin batter, I mix the dry ingredients in a bowl. In a separate bowl, I whisk all the wet ingredients together.

I pour the wet into the dry gradually, gently mixing. It's like, 8 stirs is all you need. I add green onion, bacon, and cheese! Now, I stir about 5 times.

To assemble, I place 1/4 cup of batter into each tin. Then, I make a well with a spoon and crack an egg into each. Dollop the remaining batter to cover the egg – around the yolk, then on top. I brush with melted butter and bake for 25-ish minutes or until golden brown. Cool for 5 minutes!

With our ingredients prepped, let's get cooking! First, I preheat the oven to 180C/350F. I lightly brush 4 Texas muffin tin holes with melted butter. It stops these muffins from sticking, like glue.

Next, I heat a non-stick pan. I add the bacon and fry it until lightly browned. Now, I remove them to a paper towel. We're getting rid of extra fat here. A strata is similar because it also often uses bacon as an ingredient.

For the muffin batter, I mix the dry ingredients in a bowl. In a separate bowl, I whisk all the wet ingredients together.

I pour the wet into the dry gradually, gently mixing. It's like, 8 stirs is all you need. I add green onion, bacon, and cheese! Now, I stir about 5 times.

To assemble, I place 1/4 cup of batter into each tin. Then, I make a well with a spoon and crack an egg into each. Dollop the remaining batter to cover the egg – around the yolk, then on top. I brush with melted butter and bake for 25-ish minutes or until golden brown. Cool for 5 minutes!

Recipe Notes

Baking soda is something you might hear called bi-carbonate soda. If you're out of one, don't stress! To sub, use an extra 3/4 tsp of baking powder instead of baking soda. Or, conversely, use an extra 1/2 tsp of baking soda if you're missing baking powder.

Vinegar might seem like a weird ingredient, but it really does the trick! I use it to activate the baking soda – it gives it a kick-start to help those muffins rise higher. Trust me, you can't taste it once it's cooked!

Make sure you use a Texas muffin tin – those are the big ones! A regular cupcake tin won't work unless you wanna use quail eggs… that'll make 6-7 muffins using a standard muffin tin. I can't vouch for it, but a reader said large popover tins work too!

Storage Guidance

Because we've got eggs in these muffins, keeping them stored properly is top priority! I recommend storing them in the fridge since they contain eggs. Nobody wants a science experiment in their lunchbox!

For the best results, pop them in an airtight container. That way, you can keep them for around 4 days. I know, they're so yummy, they probably won't last that long anyway!

Freezing? Well, I wouldn't, unless you like rubbery egg whites – nobody does! If you are looking to freeze them, whisk the egg before pouring into the muffin tin (cooked scrambled eggs freeze fine).

Nutritional Facts

Let's explore into where each muffin stacks up nutritionally – and, believe me, they're pretty filling! Each Texas-sized muffin clocks in around 695 calories; that's a substantial breakfast, ensuring you're powered up for the morning! You're also looking at 36g of protein, which is great for muscle building, and quite a bit of fat – about 38g – due to the bacon and cheese.

Sodium is on the higher side, at 1526mg, so keep that in mind if you're watching your salt intake. Fiber's a little low, at only 2g, so maybe add a side of fruit to balance things out. I mean, who doesn't like fruit?!

Here are some nutritional highlights: