Best 3 Bacon And Egg Breakfast Muffins Recipes

Kick-start your day with a delightful and wholesome breakfast treat – Bacon and Egg Breakfast Muffins! These savory muffins are not only quick and easy to make, but they're also incredibly versatile, allowing for endless variations to suit your preferences. Packed with protein-rich bacon, fluffy eggs, and your choice of veggies, cheese, or herbs, these muffins are a guaranteed crowd-pleaser. They're perfect for busy weekday mornings, meal prepping for the week ahead, or even as a grab-and-go snack. With a few simple ingredients and minimal effort, you'll have a delicious and satisfying breakfast that will keep you energized and focused throughout the day.

Let's cook with our recipes!

BACON AND EGG BREAKFAST MUFFINS

Bacon and Egg Breakfast Muffins image

Recipe video above. Bacon and eggs...in a muffin! These are great for "grab and go". This makes 4 large muffins (Texas muffin tin size - Note 3). This recipe isn't suitable for ordinary size muffin tins as it isn't large enough to hold the egg and batter.

Provided by Nagi | RecipeTin Eats

Categories Breakfast Brunch

Time 35m

Number Of Ingredients 14

Ingredients

150g / 5oz bacon (, chopped (I use lean))
1 cup green onion (, finely sliced (2 stems))
1 cup (100g) cheddar cheese (, shredded (or other of choice))
1 1/2 cups (225g) flour (, plain / all purpose)
1 1/4 tsp baking powder ((Note 1))
1/4 tsp baking soda ((aka bicarbonate soda, Note 1))
2/3 cup (165 ml) milk (, full or low fat)
1/2 tsp white vinegar ((Note 2))
1/2 tsp salt
2/3 cup sour cream or plain yoghurt (, preferably full fat)
3 tbsp vegetable oil ((or other neutral flavoured oil))
1 egg
4 eggs
2 tbsp melted butter

Steps:

Preheat oven to 180C/350F. Brush 4 Texas muffin tin holes with with butter. (Note 3)
Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.

Nutrition Facts : ServingSize 209 g, Calories 695 kcal, Carbohydrate 51 g, Protein 36 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 279 mg, Sodium 1526 mg, Fiber 2 g, Sugar 5 g

BACON-AND-EGG MUFFINS

Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

BACON AND EGG BREAKFAST MUFFINS

Bacon and Egg Breakfast Muffins image

Make and share this Bacon and Egg Breakfast Muffins recipe from Food.com.

Provided by Pinay0618

Categories Quick Breads

Time 56m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups white lily self-rising flour
2 tablespoons granulated sugar
1 teaspoon dry mustard
3/4 cup shredded sharp cheddar cheese
1 large egg, lightly beaten
3/4 cup milk
1/4 cup crisco vegetable oil
2 large eggs, hard boiled and diced
4 slices cooked bacon, drained and crumbled

Steps:

Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
Combine flour, sugar, and dry mustard.
Stir in cheese and make a well in the center of the ingredients.
Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
Fill prepared muffin cups 1/3 full (half the batter will be used).
Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
Top with remaining batter. Muffin cups should be about 2/3 full.
Bake for 20 to 25 minutes or until muffins are lightly browned.
Serve hot.

Nutrition Facts : Calories 193.4, Fat 10, SaturatedFat 3.2, Cholesterol 59, Sodium 395.3, Carbohydrate 18.5, Fiber 0.6, Sugar 2.2, Protein 6.9

Tips:

Choose high-quality ingredients for the best flavor and texture. Use fresh eggs, crispy bacon, and sharp cheddar cheese.
Grease the muffin tins thoroughly to prevent the muffins from sticking.
Fill the muffin cups only about 2/3 full, as they will rise during baking.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will make them dry.
Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be reheated in the microwave or oven if desired.

Conclusion:

Bacon and egg breakfast muffins are a quick and easy way to start your day. They are also a great make-ahead breakfast option, as they can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Whether you are looking for a hearty breakfast on the go or a fun and delicious snack, these bacon and egg breakfast muffins are sure to hit the spot.