3.636365
11 ratings

Bacon and Egg Breakfast Muffins

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

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
620
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
  • 5 eggs
  • 1 Tablespoon melted butter
  • 1 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.

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.

Nutritional Facts

Total Fat
40g
61%
Sugar
3g
N/A
Saturated Fat
15g
73%
Cholesterol
266mg
89%
Protein
24g
48%
Carbs
41g
14%
Vitamin A
216µg
24%
Vitamin B12
1µg
16.4%
Vitamin B6
0.2mg
11.3%
Vitamin C
3mg
5%
Vitamin D
1µg
N/A
Vitamin E
3mg
13%
Vitamin K
27µg
34%
Calcium
400mg
40%
Fiber
2g
7%
Folate (food)
55µg
N/A
Folate equivalent (total)
67µg
17%
Folic acid
7µg
N/A
Iron
2mg
13%
Magnesium
36mg
9%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
11%
Phosphorus
504mg
72%
Polyunsaturated
6g
N/A
Potassium
305mg
9%
Riboflavin (B2)
0.5mg
31.1%
Sodium
763mg
32%
Thiamin (B1)
0.2mg
15%
Trans
0.6g
N/A
Zinc
3mg
17%
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