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Home Muffin Recipes

Bacon & Egg Breakfast Muffins

By:Nagi
Published:23 Aug '19Updated:25 Sep '24
360 Comments
Recipe v Video v Dozer v

Breakfast Muffins – a big, fat, fluffy, cheesy, bacon studded muffin with a whole egg baked inside. THIS is the breakfast of champions!!

Breakfast Muffin with whole egg inside

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….

Bacon and Egg Breakfast Muffin on white plate, ready to be eaten
Plate with Bacon Egg Muffin cut open to show whole egg cooked 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 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.

How to make Breakfast Muffins with a whole egg inside!

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!

Ingredients in Bacon and Egg Breakfast Muffins with whole egg inside

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!

Overhead photo of Bacon Egg Breakfast Muffins in muffin tin, fresh out of the oven
What about using a boiled egg instead?

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

Cut open Breakfast Muffin showing whole egg inside

Watch how to make it

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Breakfast Muffin with whole egg inside

Bacon and Egg Breakfast Muffins

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Breakfast, Brunch
Western
5 from 80 votes
Servings4
Tap or hover to scale
Print
  • 3746
Recipe video above. Bacon and eggs…in a muffin! These are great for "grab and go". This makes 4 large muffins (Texas muffin tin size – Note 3). This recipe isn't suitable for ordinary size muffin tins as it isn't large enough to hold the egg and batter.

Ingredients

Flavourings

  • 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)

Dry Ingredients

  • 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)

Wet Ingredients

  • 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

Muffin

  • 4 eggs
  • 2 tbsp melted butter
Prevent screen from sleeping

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.

Muffin Batter:

  • 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.

Assemble

  • 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!

Recipe 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!

Nutrition Information:

Serving: 209gCalories: 695cal (35%)Carbohydrates: 51g (17%)Protein: 36g (72%)Fat: 38g (58%)Saturated Fat: 21g (131%)Cholesterol: 279mg (93%)Sodium: 1526mg (66%)Potassium: 601mg (17%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 994IU (20%)Vitamin C: 5mg (6%)Calcium: 405mg (41%)Iron: 5mg (28%)
Keywords: Bacon and Egg Muffins, Breakfast Muffins
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

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Life of Dozer

Dozer on the job – taste testing these Breakfast Muffins!

Dozer taste testing Breakfast Muffins
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360 Comments

  1. Heather Ridge says

    May 14, 2025 at 6:42 pm

    Has anyone baked a smaller size of these to see if they could get the egg yolks soft or jammy?

    Reply
  2. Catherine says

    November 11, 2024 at 7:09 am

    5 stars
    These are so easy to make and are very delicious. The mixture actually made 5 muffins, amnd I bought a Texas muffin pan specificilly for this recipe. I even had to discard some of the egg white so all fit, otherwise I could have made 6 muffins easily.
    I have left them in the fridge overnight and have heated one in the microwave for a quick easy breakfast.

    Reply
  3. Joan Hunter says

    September 8, 2024 at 6:31 am

    5 stars
    I’ve been itching to try making these for our next camping trip and today was the day. I probably shouldn’t have used large eggs in the cups, as the four cups looked more like a loaf after baking! I had to trim down the muffin tops to fit them in their storage container for the trip, so can attest that they are delicious. Brilliant for camping breakfast.

    Reply
  4. Lauren Atwood says

    July 20, 2024 at 5:20 pm

    5 stars
    These are SO good. Hard not to make them overflow, even in the big muffin pan! But so worth it 😍😍

    Reply
  5. Pauline Johns says

    June 24, 2024 at 1:40 am

    Are these really 695 calories each?

    Reply
  6. Tracey says

    May 16, 2024 at 10:09 am

    5 stars
    Made the Bacon and Egg Breakfast Muffins, super yummy

    Reply
  7. Alison Horscroft says

    May 4, 2024 at 8:33 am

    5 stars
    We loved these!!
    Easy to make, taste delicious.
    Thanks Nagi 😊

    Reply
  8. Sara Poulson says

    April 5, 2024 at 2:37 pm

    5 stars
    Delish! They are very filling. I’ve just made some to take to my daughter and son in law. She’s being induced tomorrow so I figured they would make the perfect breakfast before their very long day(s)!

    Reply
  9. Megan Schiedel says

    January 28, 2024 at 2:42 am

    5 stars
    These were delicious! Was wondering if anyone has tried cooking them for less time to achieve that jammies yolk centre?

    Reply
    • Alison Horscroft says

      May 4, 2024 at 8:35 am

      5 stars
      Hi Megan,

      I tried that, the muffins need the cooking time. They look insipid and undercooked too.

      Reply
  10. Carly Baughman says

    January 26, 2024 at 8:06 am

    Made these using what I thought was a jumbo pan (the lable from Wilton says it!). I wanted enough for a muffin each day as work meal prep so I scaled up to 6 – and some how, it was enough batter to fill 9 jumbo tins…

    Baked regardless, and they were delicious! But now I”m questioning the volume of the pan the creator used versus mine!

    Reply
    • Michael L says

      July 29, 2024 at 9:02 pm

      5 stars
      I did the exact same thing with the wilton “texas” muffin tray , I got 8 HUGE muffins, incredibly delicious though

      Reply
  11. Sue Daly says

    January 17, 2024 at 4:09 pm

    I really like the look of these as a quick savoury brekkie, I don’t have big muffin tins, I’m thinking you could make normal size without the Egg in the middle….or…has anyone made it in a loaf pan? You could put the eggs in that…

    Reply
    • Rebecca says

      April 17, 2024 at 10:49 pm

      Could use Pyrex/glass custard cups. They come in many sizes.

      Reply
  12. Irene says

    November 28, 2023 at 8:24 am

    5 stars
    These muffins are delicious! The only substitute I made was half and half for whole milk because that was all I had. I think that added extra richness to the muffin. Can’t wait to make again! Thanks for an great recipe

    Reply
  13. Jean Morrison says

    November 11, 2023 at 9:32 pm

    5 stars
    100% delicious. VERY filling indeed.

    Reply
  14. MA says

    August 2, 2023 at 7:04 am

    Hi! Can you use buttermilk instead of vinegar? And if so, would use the exact same amount? thanks!

    Reply
  15. Est says

    July 29, 2023 at 6:10 pm

    Has anyone tried using a coconut yogurt? (Or a non dairy sub for the yogurt)?

    Reply
  16. Deborah Wright says

    July 27, 2023 at 6:32 am

    We volunteer at a Llama and Alpaca Sanctuary and bring snacks each week. For tomorrow we made these breakfast muffins. So amazing! Everyone will love them! I will be making them again very soon!

    Reply
  17. Donna says

    June 17, 2023 at 11:58 am

    Yum! I made these without the egg in the middle (no Texas muffin tin) and decided to add some curry spices. Sensational texture – so fluffy and cheesy. Will be getting my hands on a Texas muffin tin to have a go at the ‘real’ recipe.

    Reply
    • MA says

      July 27, 2023 at 3:06 am

      Has anyone done the scrambled egg version mentioned in the notes to be able to freeze the muffins? Wanting to bake a batch ahead of time for family. If so, how did they turn out/what was the best way to reheat? Thanks!

      Reply
  18. Caitlin says

    June 12, 2023 at 10:47 am

    5 stars
    Love, love, love these. So much flavour! I use Nagi’s recipes all the time 😀

    Reply
  19. Ren says

    June 5, 2023 at 4:18 pm

    5 stars
    I just made these and wow they are good!!!

    Reply
  20. Sue H says

    April 22, 2023 at 9:00 am

    Right. I’m off to buy a large muffin pan right now!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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