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Eggs, bacon, Breakfast Muffins!

Complete Breakfast Muffins

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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.

[ Breakfast on the mind? Try my Best-Ever French Toast! ]

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.

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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.

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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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4.66 from 23 votes
Eggs, bacon, Breakfast Muffins!
Breakfast Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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!

Course: Breakfast
Cuisine: American
Servings: 12
Calories: 264 kcal
Author: Gemma Stafford
Ingredients
  • 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*
Instructions
  1. In a large bowl combine the flour, baking powder, salt and onion powder.

  2. In a separate large jug combine the milk, egg, sour cream and melted butter until evenly combined.

  3. 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. 

  4. 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. 

  5. 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. 

  6. Bake for 25 minutes until firm and golden brown on top. Allow to cool slightly before removing from the tin. Enjoy immediately. 

  7. Store in an airtight container in the refrigerator for up to 3 days. 

Watch the Recipe Video!

Recipe Notes

*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. 

Nutrition Facts
Breakfast Muffins
Amount Per Serving (1 g)
Calories 264 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Monounsaturated Fat 2g
Cholesterol 55mg 18%
Sodium 223mg 9%
Potassium 94mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 10g 20%
Vitamin A 9%
Vitamin C 15%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Gemma

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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37 Comments

Write a Comment and Review

  1. KathyM on March 10, 2019 at 11:47 am

    OMG! I’ve been wanting to try this genius idea since you first posted. Then you posted your cornbread recipe the other day and, well, should I? Could I? I did! I used pickled banana peppers instead of jalapeños, squeezing the juice out, for an added hit of deliciousness. It smells so delicious in here it’s crazy-making! I’ll finish this post when I’ve tried one…
    – – – – –
    It’s Sweet and Good! Not perfect, but yowza tasty!

    • Gemma Stafford on March 12, 2019 at 6:15 am

      Hi Kathy,
      Haha! you made me lol 😉
      I did make a tiny edit, I hope you do not mind. I hope this will inspire others to use what they have to hand, that really matters and teaches us about what works to make a recipe delicious and to our own taste.
      Thank you for this lovely review, and for the laugh!
      Gemma 🙂

  2. MARLA on February 21, 2019 at 5:01 pm

    CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL PURPOSE?

    • Gemma Stafford on February 21, 2019 at 9:10 pm

      Yes you can, but i would do half whole wheat and half all-purpose.

  3. Stella on February 10, 2019 at 1:05 am

    Hi Gem if I am omitting the hard boiled egg, can I increase the baking powder for this recipe so muffin rises well?

    • Gemma Stafford on February 10, 2019 at 2:01 am

      Stella, I think you could! That should work really well for you,
      Gemma 🙂

  4. Katie on February 9, 2019 at 9:46 am

    I tried freezing them, and it really didn’t work out—even when I reheated on low power in the microwave. They were great the day I made them and they reheated well after being refrigerated. So, to those who were asking, don’t waste your muffins by putting them in the freezer! Thanks for the recipe.

    • Gemma Stafford on February 10, 2019 at 2:00 am

      Hi Katie,
      I agree, this one is not the most suitable for freezing, thank you for this kind review.
      Gemma 🙂

  5. Megan on February 8, 2019 at 9:17 am

    Wow, I need to try this recipe out for sure. That looks amazing!

    • Gemma Stafford on February 9, 2019 at 2:27 am

      Good Megan, delighted you are baking with us,
      Gemma 🙂

  6. Judy on February 5, 2019 at 3:36 pm

    Can you use almond flour or coconut flour?

    • Gemma Stafford on February 5, 2019 at 3:56 pm

      Hi, i would not suggest that for this recipe.

  7. Shrey on January 23, 2019 at 12:18 am

    What could we put instead of sour cream

    • Gemma Stafford on January 23, 2019 at 8:46 pm

      You can use buttermilk or yogurt instead!

  8. Ani on January 19, 2019 at 10:17 am

    Hi Gemma,
    Can leave out the cheese part?
    Thank You

    • Gemma Stafford on January 19, 2019 at 7:42 pm

      Hi, yes you can! Enjoy!

  9. Erin on January 17, 2019 at 9:43 am

    If you wanted to make mini muffins, do you think the recipe would scale down well for use with quail eggs?

    • Gemma Stafford on January 19, 2019 at 3:18 am

      Hi Erin,
      Yes I do, but quail eggs cook hard in about three minutes from cold. Do take care of that then all will be well.
      I hope this helps, do let us know how this worked for you,
      Gemma 🙂

  10. Courtney on January 14, 2019 at 7:58 am

    Whoops. It doesn’t look like my comment posted. Do you know of a way to incorporate quinoa into this recipe?

    • Gemma Stafford on January 15, 2019 at 1:50 am

      Hi Courtney,
      I remember responding to this, it may have crossed with this one.
      Flakes will be best, as they are partly processed,
      I hope this helps,
      Gemma 🙂

  11. Courtney Vogel on January 13, 2019 at 3:51 pm

    What would be the best way to use quinoa in this recipe?

    • Gemma Stafford on January 14, 2019 at 3:02 am

      Hi Courtney,
      Probably flakes, as an additional ingredient. I presume you do not mean as a substitute for the flour. I would need to try it. Quinoa is a super food, and really worth including in your diet. Flakes are processed, so precooked if you will, can be added to this readily enough. The grain is a different matter, it will need cooking.
      Chia seeds/flax seeds too, when milled, will be a good addition, but do not overdo it.
      Gemma 🙂

    • Roberto Thigpen on January 16, 2019 at 3:00 pm

      I think you can add to the flour and mix it up. Just 1 or 2 teaspoon of it. I have never tried to, so be careful. Quinoa is nice mid.

  12. Miri Newcome on January 13, 2019 at 2:02 am

    Fantastic! Hard boiled eggs are a family grab-n-go favourite (except for me) and this solved the problem of the shells. Lovely savoury muffin (sans bacon for us) with the egg stowed safely inside. Added some chopped/precooked potato & carrot. Such a hit.

    • Gemma Stafford on January 13, 2019 at 4:11 am

      Hi there Miri,
      I am so impressed with all of the creativity around these muffins, well done you, interesting to hear of the additions, it really helps other bold bakers. Happy that you are baking with us, lots more to come,
      Gemma 🙂

  13. Roberto Thigpen on January 12, 2019 at 4:43 pm

    This is a lot of food. Thanks for your help, and time.

    • Gemma Stafford on January 13, 2019 at 3:08 am

      Roberto, yes it is!
      Now you can go to work on an egg, you will be well fed, for hours!
      Gemma 🙂

  14. Virginia on January 12, 2019 at 1:28 pm

    These muffins are great! I did use the plain yogurt and it worked well. Since my hubby and I don’t eat bacon, we used a vegetarian substitute. No scallions, so I used chopped onion and green pepper. Thank you, Gemma, for a recipe that works, no matter what you substitute!

    • Gemma Stafford on January 13, 2019 at 2:54 am

      Hi Virginia,
      Thank you, it is great to get your input, it always helps other bold bakers to have the benefit of your experience.
      Yes, it will take a fair bit of substitution and experimentation, I am happy that you found it so.
      Gemma 🙂

  15. Roberta on January 12, 2019 at 9:45 am

    I am always looking for breakfast recipes that are grab and go, so was very excited when I read this post. When freezing, do you recommend defrosting them by removing from the freezer the night before, or can they go from freezer to microwave

    • Gemma Stafford on January 13, 2019 at 1:39 am

      Hi Roberta,
      If I were to freeze these I would defrost them overnight in the fridge. They really will be best eaten freshly baked, or stored in an airtight container in the fridge. Reheat carefully, the egg will not like to be heated through, it will toughen it.
      I hope you enjoy this recipe. See too (https://www.biggerbolderbaking.com/crazy-muffins/).
      Gemma 🙂

  16. Rosie on January 12, 2019 at 9:36 am

    What a clever idea to include a whole hard-boiled egg in a breakfast muffin! I look very forward to trying out yet another one of your delicious recipes and I hope that you have a wonderful and blessed weekend!

    • Gemma Stafford on January 12, 2019 at 4:09 pm

      Love to hear that, Rosie!!!

      Thanks for checking out my recipes 🙂
      Gemma.

  17. Katie on January 10, 2019 at 10:33 am

    Hi Gemma,
    Can these be frozen?

    Thanks,
    Katie

    • Gemma Stafford on January 11, 2019 at 12:11 pm

      Hello, yes these would freeze very well!

  18. Karen on January 10, 2019 at 9:16 am

    These muffins look absolutely divine. What a fun idea!

    How would I go about reheating these muffins the next day? (i imagine i’d be making too much to finish all at once!)

    • Gemma Stafford on January 11, 2019 at 12:12 pm

      Hi there, they are so yummy, you have to give them a try. To re-heat i suggest in the microwave for just about a minute or in a low oven for about 10 minutes. Enjoy!

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