Best 7 Bacon And Egg Breakfast Muffins Recipes

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"Bacon and egg breakfast muffins" are a delicious and convenient way to start your day. With a crispy bacon exterior and a fluffy egg interior, these muffins are a perfect blend of flavors and textures. They are also incredibly easy to make, requiring minimal prep work and cooking time. Whether you're looking for a quick and portable breakfast option during the week or a hearty brunch dish for the weekend, these bacon and egg breakfast muffins are sure to hit the spot.

Here are our top 7 tried and tested recipes!

BACON AND EGG BREAKFAST MUFFINS



Bacon and Egg Breakfast Muffins image

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.

Provided by Nagi | RecipeTin Eats

Categories     Breakfast     Brunch

Time 35m

Number Of Ingredients 14

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))
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))
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
4 eggs
2 tbsp melted butter

Steps:

  • 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.

Nutrition Facts : ServingSize 209 g, Calories 695 kcal, Carbohydrate 51 g, Protein 36 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 279 mg, Sodium 1526 mg, Fiber 2 g, Sugar 5 g

BACON-AND-EGG MUFFINS



Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

EGG-STUFFED BACON AND CHEESE MUFFINS



Egg-Stuffed Bacon and Cheese Muffins image

Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 muffins

Number Of Ingredients 16

6 slices bacon
10 large eggs
Nonstick cooking spray, for the muffin tin
1 2/3
cups all-purpose flour, plus more for dusting the eggs (see Cook's Note)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
Pinch of granulated sugar
1/2 cup vegetable oil
1/2 cup nonfat plain Greek yogurt
4 ounces Irish Cheddar, shredded on the large holes of a box grater (about 1 cup)
1/4 cup grated Pecorino Romano (about 1 1/2 ounces)
4 scallions, thinly sliced (about 1/4 cup)
Flaky sea salt and hot sauce, for serving

Steps:

  • Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
  • Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
  • Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
  • Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
  • Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
  • Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.

BACON AND EGG BREAKFAST MUFFINS



Bacon and Egg Breakfast Muffins image

Make and share this Bacon and Egg Breakfast Muffins recipe from Food.com.

Provided by Pinay0618

Categories     Quick Breads

Time 56m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups white lily self-rising flour
2 tablespoons granulated sugar
1 teaspoon dry mustard
3/4 cup shredded sharp cheddar cheese
1 large egg, lightly beaten
3/4 cup milk
1/4 cup crisco vegetable oil
2 large eggs, hard boiled and diced
4 slices cooked bacon, drained and crumbled

Steps:

  • Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
  • Combine flour, sugar, and dry mustard.
  • Stir in cheese and make a well in the center of the ingredients.
  • Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
  • Fill prepared muffin cups 1/3 full (half the batter will be used).
  • Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
  • Top with remaining batter. Muffin cups should be about 2/3 full.
  • Bake for 20 to 25 minutes or until muffins are lightly browned.
  • Serve hot.

Nutrition Facts : Calories 193.4, Fat 10, SaturatedFat 3.2, Cholesterol 59, Sodium 395.3, Carbohydrate 18.5, Fiber 0.6, Sugar 2.2, Protein 6.9

EGG AND BACON BREAD BOWL MUFFINS



Egg and Bacon Bread Bowl Muffins image

Bread bowls made in a large muffin tin with cheese, egg, and bacon cooked right inside.

Provided by Beth

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 2h30m

Yield 6

Number Of Ingredients 16

¼ cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 (.25 ounce) package quick-rise active dry yeast
cooking spray
2 ¾ cups all-purpose flour, or more as needed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon sweet paprika
½ cup almond milk, at room temperature, or more as needed
3 tablespoons salted butter, melted and cooled to room temperature
1 large egg, at room temperature
6 slices bacon
¼ cup shredded Cheddar cheese
6 large eggs

Steps:

  • Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
  • Spray a large bowl with cooking spray.
  • Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
  • Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
  • Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
  • Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
  • Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 52.2 g, Cholesterol 247.3 mg, Fat 17.9 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 7.8 g, Sodium 766.7 mg, Sugar 7.5 g

BACON CHEDDAR MUFFINS



Bacon Cheddar Muffins image

Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 6

2 cups biscuit/baking mix
2/3 cup 2% milk
1/4 cup canola oil
1 large egg
1 cup (4 ounces) finely shredded sharp cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

EGG AND BACON MUFFINS



Egg and bacon muffins image

A quick and easy delicious breakfast idea to kickstart your day.

Provided by Poppy L

Time 25m

Yield Makes 3 muffins

Number Of Ingredients 0

Steps:

  • Lightly grease a muffin tray and preheat oven to 180 degrees celcius.
  • Place 2 strips of bacon around the edges and base of each muffin hole. Try to cover as much of the tin as possible. Crack 1 egg into each hole. Sprinkle a pinch of salt and pepper over each. Place in the oven and cook for 10-20 mins depending on how runny you like the yolk. Remove from the tin and serve.
  • You could add other ingredients into the muffins: - cheese - spinach - herbs - mushrooms
  • Or, instead of having an egg in each you could whisk the eggs and then pour it into the bacon (adding other fillings or just on its own) to make a more omelette style version.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the eggs. They should be cooked through but still slightly runny in the center.
  • If you don't have bacon, you can use cooked sausage, ham, or even crumbled tofu as a substitute.
  • Add your favorite vegetables to the muffins, such as chopped peppers, onions, or spinach.
  • For a cheesy muffin, sprinkle some shredded cheese on top before baking.
  • Serve the muffins warm with your favorite sides, such as fruit, yogurt, or hash browns.

Conclusion:

Bacon and egg breakfast muffins are a delicious and easy-to-make breakfast option that can be enjoyed by people of all ages. They are perfect for busy mornings when you don't have a lot of time to cook, and they can also be made ahead of time and reheated when you're ready to eat.

With so many different variations to choose from, there's sure to be a bacon and egg breakfast muffin recipe that everyone will enjoy. So next time you're looking for a quick and easy breakfast, give these muffins a try.

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