Bacon & Egg Muffins

Categories: Entrées.

This recipe for Bacon and Egg Muffins is a real hit with my family.  A light and delicious batter that bakes to a perfect golden brown every time. The surprise of the egg on the inside is a treat for everyone. This is truely a twist on traditional bacon and eggs. It's the perfect weekend recipe. Enjoy!


  • ½ package of quality bacon, chopped into small pieces
  • ½ cup scallions chopped
  • 1 cup grated cheddar cheese (we like to use old cheddar)
  • 1¼ cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ cup milk + ½ tsp white vinegar OR ½ cup buttermilk
  • ½ tsp kosher salt
  • 5 tsp sour cream (do not use light sour cream, this recipe needs the fat)
  • 2 tbsp melted butter
  • 5 organic free range egg (4 for inside the muffins)
  • 1 tbsp melted butter (optional, for brushing)


  • Preheat oven to 350 degrees
  • Grease Texas muffin tin with butter
  • Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Once cooked and crispy remove from the pan and place on paper towel to aborb the extra fat.
  • Place all dry ingreients into a large bowl and mix to combine.
  • Whisk wet ingredients (1 egg only) in a separate mixing bowl.
  • Pour wet ingredients into the mixing bowl with the dry irngredients . Mix until combined but do not over mix.
  • Fold in bacon, shallots and cheese.
  • Place 3 tbsp of the batter into 4 muffin tins. Gently bang the tin to flatten the batter.
  • With a tablespoon make a divot in the batter for the egg .
  • One at a time crack each egg into a small ramekin. 
  • Gently pour the egg into the divot of batter. Repeat for each muffin in the tin.
  • Divide the remaining batter between each hole to cover the egg. You will need to be gentle and try to avoid breaking the egg yolk.
  • Gently brush the muffins with melted butter.
  • Bake for 20 minutes or until golden brown.
  • Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
  • Best served warm.