Bacon, Egg and Cheese Breakfast Muffins
I had a similar recipe to these Bacon Egg and Cheese Breakfast Muffins on the blog from a couple years back. I went through all of the archives and it was one of those posts that was early on with not-so-great images. So I figured it was time to reshoot and give it new life. Switch up the flavorings by swapping out the bacon for sausage or ham. Play around with different cheeses and herbs. The hardest part is literally peeling the boiled eggs for the center. It can be difficult and frustrating at times when you’re trying to peel eggs and the whites are coming off with the peels. This is a good guide to follow with some great tips! Either way, these breakfast muffins are calling your name and I think you should answer.
These Bacon Egg and Cheese Breakfast Muffins are best served warm on the day you make them. Mostly because the eggs in the center have the perfect texture. If you have leftovers or want to freeze them, when you reheat them the egg in the center might dry out a bit. I love these because they can be eaten warm or at room temperature.
Bacon, Egg and Cheese Breakfast Muffins
Equipment
- Mixing bowls
- Saucepan
- Muffin pan
Ingredients
- 12 medium eggs
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse black pepper
- 2 cups buttermilk
- 3 tablespoons canola or vegetable oil
- 3 large eggs lightly beaten
- 4 scallions thinly sliced
- 12 ounces crispy bacon chopped
- 1 cup shredded Colby Jack cheese
Instructions
- Preheat oven to 400°F. Lightly grease a standard 12-cup muffin pan with cooking spray. Set aside.
- Bring a large saucepan of cold water to a boil over high heat. Using a slotted spoon, carefully lower 12 medium eggs into the boiling water. Boil for 5 minutes and then immediately plunge the eggs into a large bowl of ice water. Cool for 10 minutes before carefully peeling under water. Set aside.
- In a large bowl, whisk together the flours, baking powder, sugar, baking soda, and pepper. In a separate bowl, whisk together the buttermilk, oil, and large eggs until smooth. Make a well in the center of the dry ingredients and then pour in the wet; stir with a wooden spoon or rubber spatula until smooth. Fold in the scallions, two-thirds of the bacon and half of the cheese.
- Divide half of the batter evenly among the prepared muffin pan. Nestle 1 peeled boiled egg vertically into batter in each cup. Top with remaining batter and sprinkle with the remaining bacon and cheese.
- Bake at 400°F until golden brown and a toothpick, inserted into the bread part of the muffin, comes out clean, about 17 to 20 minutes. Remove from oven; cool on wire rack for 10 minutes. Carefully run an offset spatula or butter knife around the edges to loosen. Serve warm and enjoy!
