bacon and egg muffin recipe

Written BySheba G Updated On
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The Best bacon and egg muffin recipe

I’ve always been a fan of breakfast for dinner, and this bacon and egg muffin recipe is one of my go-to’s. It’s easy to make, delicious, and perfect for a quick weeknight meal or a special occasion.

My kids love helping me mix the ingredients and watching the muffins bake in the oven. We often have them for brunch on the weekends, and they’re always a hit.

The best part is that they’re incredibly versatile – you can serve them as is, or add your favorite toppings like cheese, salsa, or chives. I’ve also found that they’re a great way to get in some extra protein and veggies at breakfast or lunch.

My family loves them because they’re easy to grab and go, making them perfect for busy mornings. As for me, I love how customizable they are – you can use different types of cheese, meats, and veggies to change up the flavor profile.

Plus, they’re relatively healthy compared to other breakfast options. I’ve even made them for potlucks and gatherings, where they’re always a crowd-pleaser.

Overall, this recipe is a staple in our household – it’s easy to make, delicious, and fun to customize.

Bacon and Egg Breakfast Muffins

4.6 from 1969 votes

A hearty breakfast muffin filled with crispy bacon and a perfectly cooked egg. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffin Dough

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup milk
1 large egg

For the Filling

8 slices bacon
4 large eggs
2 tbsp butter
salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 400°F.
2Line a muffin tin with 4 liners or grease it well.
3In a large mixing bowl, combine the flour, baking powder, and salt.
4Add the cold cubed butter and mix with your fingers until the mixture resembles coarse crumbs.
5In a separate bowl, whisk together the milk and egg.
6Gradually add the wet ingredients to the dry ingredients, stirring just until the dough comes together.
7Divide the dough evenly among the prepared muffin cups, pressing it gently to form a well in the center of each muffin for the egg.
8Place the muffin tin in the preheated oven and bake for 10 minutes.
9While the muffins are baking, cook the bacon in a skillet over medium heat until crispy.
10Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess fat.
11After 10 minutes, remove the muffin tin from the oven.
12Crack one egg into each muffin well, being careful not to break the yolk.
13Sprinkle each egg with salt and pepper.
14Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
15The tops of the muffins should be golden brown.
16While the muffins are baking, melt the 2 tbsp of butter in the skillet over medium heat.
17Add the cooked bacon and cook for an additional 2-3 minutes, stirring frequently, until the bacon is crispy and the butter has browned slightly.
18Remove from heat.
19Remove the muffins from the oven and let them cool in the tin for 5 minutes.
20Top each muffin with some of the crispy bacon and a spoonful of the browned butter.
21Serve immediately and enjoy your hearty breakfast.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Bacon and Egg Breakfast Muffins Works

I always recommend making a batch of these bacon and egg muffins on the weekend – they’re perfect for meal prep throughout the week.

Simply refrigerate or freeze as needed, then reheat when you need a quick breakfast or snack.

One of my favorite ways to serve them is with a side of fresh fruit or yogurt parfaits – it adds a nice pop of color and freshness to the dish.

❓ Frequently Asked Questions About Bacon and Egg Breakfast Muffins

Q: What type of cheese should I use?

A: You can use any type of cheese you like – cheddar is a classic choice, but mozzarella or parmesan work well too. If you want a stronger flavor, try using feta or goat cheese.

Q: Can I use leftover bacon?

A: Absolutely! This recipe is perfect for using up leftover bacon – just chop it up into small pieces before adding it to the mix.

Q: Do I need to refrigerate these after baking?

A: Yes – after baking, let the muffins cool completely before refrigerating them. You can store them in an airtight container for up to 3 days.

Q: Can I freeze these muffins?

A: Yes! To freeze, simply place the cooled muffins in an airtight container or freezer bag and store in the freezer for up to 2 months.

Q: How do I reheat these muffins?

A: You can reheat these muffins in the microwave or oven. To microwave, place a muffin in the microwave-safe dish and heat on high for 20-30 seconds per muffin. To oven-reheat, wrap individual muffins in foil and bake at 350°F (180°C) for 10-15 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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