Bacon and Egg Breakfast Muffins

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This is a great grab ‘n go breakfast, but also has that wow factor to impress!


Units Scale

Dry Ingredients

Wet Ingredients

  • 1/2 cup milk + 1/2 tsp white vinegar OR 1/2 cup buttermilk
  • 1/2 tsp salt
  • 5 tsp sour cream (full fat)
  • 2 tbsp vegetable oil or melted butter
  • 1 egg
  • 1/4 cup bacon pieces – store-bought
  • 1/23/4 cup onions chopped
  • 1 cup grated cheddar cheese
  • 1 egg per muffin


  1. Preheat oven to 350F.
  2. Spray pan/muffin tin holes with VOO.
  3. Mix dry ingredients in a bowl to combine.
  4. Whisk wet ingredients in a separate bowl.
  5. Combine but do not over mix.
  6. Fold in bacon, onion, and cheese.
  7. Scoop the batter into the pan/muffin tin and make sure you cover the bottom properly.
  8. Make a divot in the batter and then crack an egg into each hole.
  9. Divide the remaining batter between each hole to cover the egg.
  10. To ensure that the egg stay put, in the center, scoop some of the batter (3 blobs) around the edge of the egg before covering the top.
  11. Bake for 20 -25 minutes or until golden brown.
  12. Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.



Keywords: Bacon, Egg, Breakfast, Muffin

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