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
797
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.

Nutritional Facts

Total Fat
48g
69%
Sugar
15g
17%
Saturated Fat
15g
63%
Cholesterol
34mg
11%
Carbohydrate, by difference
80g
62%
Protein
10g
22%
Vitamin A, RAE
25µg
4%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
53µg
59%
Calcium, Ca
170mg
17%
Choline, total
17mg
4%
Fiber, total dietary
4g
16%
Folate, total
125µg
31%
Iron, Fe
3mg
17%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
341mg
49%
Selenium, Se
8µg
15%
Sodium, Na
1172mg
78%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
59g
2%
Zinc, Zn
1mg
13%

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.