For my Breakfast Muffins recipe, think bacon, cheese, scallion, and a WHOLE HARD BOILED EGG.
Hi Bold Bakers!
Ok, I know what you’re thinking. You’re thinking muffins, that you have for breakfast. I can imagine that. I know what that is. I’ve had that before… Well, let me tell you, these are not like any muffin you’ve ever had before.
These savory breakfast muffins aren’t just meant for the morning, and that’s not why they are called “breakfast” muffins. What gives them their name is all the quintessential breakfast elements I jam-pack into each fluffy little muffin. Think bacon, cheese, scallion, and a WHOLE HARD BOILED EGG.
Yep, I did it: I took one muffin and filled it with a complete breakfast, and you can eat them anytime you please. These are handheld perfection, with a secret eggy center. Who could possibly say no to that?
What’s the best way to hard boil an egg?
So while the bits of bacon in these muffins are crispy and crunchy and the cheese is melty and savory, the whole hard boiled egg is the hidden gem of the recipe. While hard boiling an egg is one of the simplest things to do, it often comes with a bit of confusion as to how to get the perfect hard boiled egg.
The method I used is fool-proof and it goes like this: Start with a large pot full of cold water. Place your eggs in the water, making sure they are fully submerged. Put the pot, uncovered, on your burner and bring the water to a boil over medium high heat. This will take around 10-15 minutes.
Once the water has come to a rolling boil, turn that burner off and cover the pot. Set your timer for 10-12 minutes (longer if you’re boiling a bigger batch of eggs). After 12 minutes drain off the hot water and run the eggs under tepid or body temperature water to stop the cooking process.
After they are cool enough to handle, you can crack them all over and peel while still warm. I PROMISE you, this works like a charm every time. For the muffins I boil 12 eggs then set aside while I make the batter.
Do you need to precook the bacon for these Breakfast Muffins?
The bacon in these breakfast muffins has been pre-cooked ahead of time to ensure being extra crispy and crunchy. The muffin batter is just a matter of wet ingredients into dry. I love that this muffin includes a bit of sour cream which really adds richness and keeps the muffins moist. After i mix the batter, I fold the chopped bacon through.
What kind of cheese can I use?
I add grated sharp red cheddar cheese to the dry ingredients in the breakfast muffin batter. I love the way this cheese looks once baked and I enjoy the tangy flavor. That said, feel free to used any kind of hard cheddar you fancy.
Can I use turkey bacon instead of bacon?
If you don’t want to use regular bacon, turkey bacon is a great alternative for these Breakfast Muffins. You can also omit it all together and just add the cheese and scallion to the batter.
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I took one muffin and filled it with a complete breakfast, and you can eat them anytime you please These are Breakfast Muffins — with a secret eggy center!
- 2 1/2 cups (12 1/2oz/355g) all-purpose flour*
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 cup (8floz/225ml) milk
- 1 egg
- 1/2 cup (4oz/115g) sour cream*
- 4 tablespoons (2oz/57g) butter, melted and cooled
- 4 green onions, thinly sliced
- 10 strips bacon, cooked until crisp then chopped
- 2 cups (8oz/225g) cheddar cheese,* shredded
- 12 hard boiled eggs*
In a large bowl combine the flour, baking powder, salt and onion powder.
In a separate large jug combine the milk, egg, sour cream and melted butter until evenly combined.
Using a spatula, combine the wet and dry ingredients until a thick batter is formed. Lastly, fold in the bacon, green onions and cheddar cheese.
Preheat your oven to 375oF (190oC) then generously butter a 12 well muffin tin. Using 2 spoons drop heaped tablespoons of muffin batter into the bottom of each muffin. Next place 1 whole hard-boiled egg int the center of each muffin. Press down to ensure the egg is meeting the batter on the bottom of the tin.
Next, using the same two spoons drop heaped tablespoons of batter on top of each egg, using the spoons to push the batter down the sided of each muffin, this will ensure the egg is fully encased in batter. Repeat this process until all fo the muffins are completed.
Bake for 25 minutes until firm and golden brown on top. Allow to cool slightly before removing from the tin. Enjoy immediately.
Store in an airtight container in the refrigerator for up to 3 days.
Watch the Recipe Video!
*The flour in this recipe can be replaced with a gluten free all-purpose flour
*The sour cream in this recipe can be replaced with yogurt or buttermilk
*the cheese in this recipe can be replaced with the cheese of your choice as long as it's shredded. You can also omit the cheese if desired.
*You can replace the egg in this recipe for flax or chia egg. You can also omit the hard boiled egg.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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