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4.76 from 41 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
  • 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*
  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*
Fat 14g22%
Saturated Fat 9g56%
Monounsaturated Fat 2g
Cholesterol 55mg18%
Sodium 223mg10%
Potassium 94mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 450IU9%
Vitamin C 12.4mg15%
Calcium 40mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.