Best 3 Egg And Bacon Bread Bowl Muffins Recipes

Indulge in a delightful symphony of flavors with our Egg and Bacon Bread Bowl Muffins. These savory treats combine the golden crispiness of bread bowls with the hearty satisfaction of bacon and eggs. Savor the fluffy, tender muffin nestled within a crusty bread bowl, topped with crispy bacon and a perfectly cooked egg. This versatile recipe offers three variations to suit your preferences: a classic version, a cheesy delight, and a veggie-packed option. Let your taste buds embark on a culinary journey as you discover the perfect balance of textures and flavors in every bite.

Here are our top 3 tried and tested recipes!

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, EGG, AND TOAST CUPS

Bacon, Egg, and Toast Cups image

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 5

Ingredients

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Steps:

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g

MAPLE BACON MUFFINS

Maple Bacon Muffins image

"Maple and bacon-my two favorite breakfast flavors-are combined in these grab-and-go muffins," writes Trisha Kruse of Boise, Idaho. "They're quick to fix, especially if you use your microwave to cook the bacon."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/2 cup canola oil
2/3 cup maple syrup
8 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup. Stir into dry ingredients just until moistened. Fold in bacon., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire tack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 239 calories, Fat 12g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 229mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Make sure the eggs and milk are at room temperature before mixing them together.
Don't overmix the batter, as this can make the muffins tough.
Fill the muffin cups only about 2/3 full, as the muffins will rise during baking.
Bake the muffins in a preheated oven to ensure they cook evenly.
Let the muffins cool slightly before serving, as they will be very hot when they come out of the oven.

Conclusion:

Egg and bacon bread bowl muffins are a delicious and easy-to-make breakfast or brunch dish. They are perfect for busy mornings when you don't have a lot of time to cook. Simply prepare the batter the night before and store it in the refrigerator. In the morning, all you have to do is bake the muffins and enjoy! These muffins are also great for packing in lunches or taking on picnics.