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These Savoury Breakfast Muffins have it ALL: bacon, eggs, cheese, and green onions all in a fluffy muffin! A whole egg is baked INSIDE of the muffin, making these Bacon, Egg, & Cheese Savoury Breakfast Muffins high in protein and super satisfying. These muffins are easy to make and can be made in advance for the whole week. These tasty muffins are definitely a breakfast for champions.
Why You'll Love These Bacon, Egg & Cheese Savoury Breakfast Muffins
- These savoury muffins are hearty and filling with a whole egg INSIDE of the muffin. They are packed with protein and flavour, and can be easily customized to suit your taste preferences.
- Savoury breakfast muffins are easy to make and can be stored in the fridge or freezer for quick and easy breakfasts throughout the week.
- The portion size of these savoury breakfast muffins are large so they will keep you full. Spilt them in half if you prefer a smaller portion.
Ingredients Needed
2 (375g) Packs Bacon, chopped
1 Cup Green Onion, sliced
2 Cups Cheddar Cheese, shredded
4 1/2 Cups All Purpose Flour
3 3/4 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pinch Salt
1 1/3 Cup Milk
1 1/2 Teaspoon White Vinegar
1 1/3 Cup Sour Cream
1/2 Cup + 1 Tablespoon Vegetable Oil
12 Eggs
1/2 Cup Butter, melted
How To Make Egg, Bacon & Cheese Savoury Breakfast Muffins
Preheat your oven to 400 degrees F and prepare your bacon slices on a lined parchment paper baking tray. (Skip this step if you already have cooked bacon). Cook the bacon until it is crispy and allow it to cool, once cooled chop up the bacon into 1/4 inch pieces.
Preheat oven to 350 degrees F.
In a large mixing bowl add flour, baking powder, baking soda, and salt; whisk the dry ingredients together.
In a separate bowl add milk, vinegar, sour cream and vegetable oil, whisk the wet ingredients together until cohesive. Add the wet mixture to the dry mixture followed by the sliced green onions, cheddar cheese (save about 1/2 cup for topping), and the cooked chopped bacon.
Gently mix together the batter together until the flour is fully incorporated. Try not to over-mix this mixture to keep the batter fluffy.
Line LARGE TEXAS SIZED muffin tins with cupcake liners. Add 1/4 cup of the batter to each tin hole. Use the back of a spoon to push down the batter and create a small well. Then crack an egg into each muffin tin hole.
Next, take a few tablespoons more of the batter and spread that gently over top of the cracked egg in each muffin tin hole. Gently spread out the batter above the cracked egg but try not to break the yolk.
Brush melted butter over each muffin and a sprinkle of shredded cheese and bake for about 20-25 minutes or until you see that the egg is fully cooked and the dough is fluffy.
Allow the muffins to cool slightly then enjoy! 🙂
Equipment & Products Needed
Texas Muffin Pan
Large Muffin Liners
Baking Soda
Notes + Tips for Bacon, Egg & Cheese Savoury Breakfast Muffins
- Use large Texas sized muffin tins to make these muffins. Regular sized muffin tins will not hold the batter and the cracked egg properly so using a larger size will help fit the whole muffin.
- Try not over mix the batter! The batter will stay thick and fluffy if you do not over mix it and just combine until the flour is incorporated.
- Customize these muffins to your liking: add in different toppings such as spinach, tomato, onion, feta, ham or whatever else you prefer or have on hand!
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Ingredients:
- 2 (375g) Packs Bacon, chopped
- 1 Cup Green Onion, sliced
- 2 Cups Cheddar Cheese, shredded
- 4 1/2 Cups All Purpose Flour
- 3 3/4 Teaspoon Baking Powder
- 3/4 Teaspoon Baking Soda
- Pinch Salt
- 1 1/3 Cup Milk
- 1 1/2 Teaspoon White Vinegar
- 1 1/3 Cup Sour Cream
- 1/2 Cup + 1 Tablespoon Vegetable Oil
- 12 Eggs
- 1/2 Cup Butter, melted
Instructions:
- Preheat your oven to 400 degrees F and prepare your bacon slices on a lined parchment paper baking tray. (Skip this step if you already have cooked bacon). Cook the bacon until it is crispy and allow it to cool, once cooled chop up the bacon into 1/4 inch pieces.
- Preheat oven to 350 degrees F.
- In a large mixing bowl add flour, baking powder, baking soda, and salt; whisk the dry ingredients together.
- In a separate bowl add milk, vinegar, sour cream and vegetable oil, whisk the wet ingredients together until cohesive. Add the wet mixture to the dry mixture followed by the sliced green onions, cheddar cheese (save about 1/2 cup for topping), and the cooked chopped bacon.
- Gently mix together the batter together until the flour is fully incorporated. Try not to over-mix this mixture to keep the batter fluffy.
- Line LARGE TEXAS SIZED muffin tins with cupcake liners. Add 1/4 cup of the batter to each tin hole. Use the back of a spoon to push down the batter and create a small well. Then crack an egg into each muffin tin hole.
- Next, take a few tablespoons more of the batter and spread that gently over top of the cracked egg in each muffin tin hole. Gently spread out the batter above the cracked egg but try not to break the yolk.
- Brush melted butter over each muffin and a sprinkle of shredded cheese and bake for about 20-25 minutes or until you see that the egg is fully cooked and the dough is fluffy.
- Allow the muffins to cool slightly then enjoy! 🙂
Video
Notes
Nutrition
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