Complete Breakfast Muffins Recipe - Gemma’s Bigger Bolder Baking (2024)

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Hi Bold Bakers!

Ok, I know what you’re thinking. You’re thinking muffins, that you have for breakfast. I can imagine that. I know what that is. I’ve had that before… Well, let me tell you, these are not like any muffin you’ve ever had before.

These savory breakfast muffins aren’t just meant for the morning, and that’s not why they are called “breakfast” muffins. What gives them their name is all the quintessential breakfast elements I jam-pack into each fluffy little muffin. Think bacon, cheese, scallion, and a WHOLE HARD BOILED EGG.

Yep, I did it: I took one muffin and filled it with a complete breakfast, and you can eat them anytime you please. These are handheld perfection, with a secret eggy center. Who could possibly say no to that?

What’s the best way to hard boil an egg?

So while the bits of bacon in these muffins are crispy and crunchy and the cheese is melty and savory, the whole hard boiled egg is the hidden gem of the recipe. While hard boiling an egg is one of the simplest things to do, it often comes with a bit of confusion as to how to get the perfect hard boiled egg.

[ Breakfast on the mind? Try my Best-Ever French Toast! ]

The method I used is fool-proof and it goes like this: Start with a large pot full of cold water. Place your eggs in the water, making sure they are fully submerged. Put the pot, uncovered, on your burner and bring the water to a boil over medium high heat. This will take around 10-15 minutes.

Once the water has come to a rolling boil, turn that burner off and cover the pot. Set your timer for 10-12 minutes (longer if you’re boiling a bigger batch of eggs). After 12 minutes drain off the hot water and run the eggs under tepid or body temperature water to stop the cooking process.

After they are cool enough to handle, you can crack them all over and peel while still warm. I PROMISE you, this works like a charm every time. For the muffins I boil 12 eggs then set aside while I make the batter.

Do you need to precook the bacon for these Breakfast Muffins?

The bacon in these breakfast muffins has been pre-cooked ahead of time to ensure being extra crispy and crunchy. The muffin batter is just a matter of wet ingredients into dry. I love that this muffin includes a bit of sour cream which really adds richness and keeps the muffins moist. After i mix the batter, I fold the chopped bacon through.

What kind of cheese can I use?

I add grated sharp red cheddar cheese to the dry ingredients in the breakfast muffin batter. I love the way this cheese looks once baked and I enjoy the tangy flavor. That said, feel free to used any kind of hard cheddar you fancy.

Can I use turkey bacon instead of bacon?

If you don’t want to use regular bacon, turkey bacon is a great alternative for these Breakfast Muffins. You can also omit it all together and just add the cheese and scallion to the batter.

Hungry For Breakfast? Try These Recipes!

• Microwave Mug Breakfasts
• Best Homemade Pancakes
• Toaster Oven Breakfast Tart

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Ingredients

Instructions

Recipe Notes