People always say that breakfast is the most important meal of the day. Maybe that’s why I always find myself struggling to choose just what to eat to kickstart my day. So, when I stumbled upon this recipe for bacon and egg muffins on a food blog called RecipeTin Eats, I knew I’d found an answer.

If you have also found yourself starring into the fridge trying to decide between eggs and bacon or perhaps a pastry, then these bacon and egg breakfast muffins are the solution to your early morning struggle. The secret to these muffins’ savory taste is the baked egg hidden in the middle.

Bacon and Egg Breakfast Muffins

  • Prep Time:30 minutes
  • Cook Time:25 minutes
  • Total Time:55 minutes
  • Servings:12 muffins
  • Medium


  • 12 oz chopped bacon
  • 1 1/2 cup chopped scallions
  • 3 cup grated cheddar cheese
  • 3 3/4 cup flour
  • 3 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 cup milk
  • 1 1/2 teaspoon white vinegar
  • 1 1/2 teaspoon salt
  • 5 tablespoon sour cream
  • 6 tablespoon melted butter
  • 15 eggs
Photo by Jenna Johnston
  • Step 1

    Preheat the oven to 350°F.

  • Step 2

    Spray pop-over muffin tins (or Texas style muffin tins) with oil or grease with butter.

    #SpoonTip: This recipe does not work with regular sized muffin tins because there is not enough room for the batter and the egg.

  • Step 3

    Heat a non-stick pan over high heat. Add the chopped bacon and fry until lightly browned. Place the bacon on a paper towel and set aside.

    Photo by Jenna Johnston
  • Step 4

    Chop the scallions and set aside.

    Photo by Jenna Johnston
  • Step 5

    Combine the flour, baking powder and baking soda in a bowl and mix.

    Photo by Jenna Johnston
  • Step 6

    Whisk together the milk, white vinegar, salt, sour cream, melted butter and three eggs in a bowl.

    Photo by Jenna Johnston
  • Step 7

    Pour the wet and dry ingredients into one bowl and mix until combined. Do not over mix.

    Photo by Jenna Johnston
  • Step 8

    Add the chopped bacon, grated cheddar, and chopped scallions into the bowl and fold them into the batter.

    Photo by Jenna Johnston
  • Step 9

    Place about 2 tablespoons of the batter into the bottom of each muffin tin hole and create a divot in the batter. Crack an egg into the divot of each muffin tin hole.

    Photo by Jenna Johnston
  • Step 10

    Divide the remaining batter amongst the holes in order to cover the eggs.

    Photo by Jenna Johnston
  • Step 11

    Place the muffins into the oven and cook for about 25 minutes or until golden brown.

    #SpoonTip: If you are using Texas size tins, the muffins should be cooked for about twenty minutes.

    Photo by Jenna Johnston