Bacon and Egg Breakfast Muffins

Muffins stuffed with a whole egg make the best, prettiest breakfast
Editor

Savory, salty muffins can be made ahead and heated up for a quick breakfast on-the-go.

This recipe is courtesy of Recipe Tin Eats.

4
Servings
499
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Ounces  bacon, chopped
  • 1/2  Cup  scallions, chopped
  • 1  Cup  Cheddar cheese, grated
  • 1 1/4  Cup  plain flour
  • 1  Teaspoon  baking powder
  • 1/4  Teaspoon  baking soda
  • 1/2  Cup  buttermilk
  • 1/2  Teaspoon  salt
  • 5  Teaspoons  sour cream
  • 2  Tablespoons  vegetable oil
  • eggs
  • 1  Tablespoon  melted butter
  • popover tin/Texan muffin tin (for large muffins)

Directions

Preheat the oven to 350 degrees F. Grease 4 large muffin tin holes with melted butter or vegetable oil.

Heat a non-stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat.

Place the flour, baking powder, and baking soda in a bowl, and mix to combine well.

Whisk together the buttermilk, salt, sour cream, vegetable oil, and one of the eggs, in a separate bowl.

Pour the wet ingredients into the dry ingredients until just combined. Do not overmix.

Fold in the bacon, scallions, and Cheddar cheese.

Place 3 tablespoons of the batter into 4 muffin tin holes. Bang the tin on the counter to flatten the batter. Make a divot in the batter and crack an egg into each hole. Divide the remaining batter between each muffin hole to cover the egg.

Brush the muffins with the melted butter, than bake for 20 minutes, until golden brown.

Remove from the oven and allow to rest for 4 minutes before turning out onto a cooling rack.

Nutritional Facts

Total Fat
14g
20%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
23mg
8%
Carbohydrate, by difference
78g
60%
Protein
16g
35%
Vitamin A, RAE
204µg
29%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
479mg
48%
Choline, total
33mg
8%
Fiber, total dietary
4g
16%
Folate, total
70µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
738mg
100%
Selenium, Se
17µg
31%
Sodium, Na
2269mg
100%
Water
93g
3%
Zinc, Zn
2mg
25%

Bacon and Egg Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Bacon and Egg Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.