Bacon Egg Breakfast Muffins

Whether you’re serving brunch or a grab and go breakfast, these Bacon Egg Breakfast Muffins are a meal in themselves.

Fry the bacon until crispy. Use the bacon grease to sauté the scallions and shallots. Then mix them in the batter together with the bacon, chives and cheddar cheese are mixed into the batter. The bacon grease adds a smokey flavor touch to the Bacon Egg Breakfast Muffins. Sour cream and buttermilk are also added to the batter ingredients.

Press a small amount of the batter into the wells of a muffin pan. Crack an egg into each well. Then, cover the top with batter and sprinkle cheddar cheese over the tops before baking.

Use whole wheat flour and turkey bacon if you want to make these Bacon Egg Breakfast Muffins, ahem, a bit healthier. Additionally, substitute Swiss, Gruyere or Monterey Jack cheese for the cheddar. Also, feel free to swap out the shallots for sweet onions.

Make sure you use medium sized eggs if you are making this recipe in a regular-sized muffin tin. If you only have large sized eggs on hand, crack the eggs one at a time into a small dish and spoon off a bit of the raw egg white before adding to the pan. This method ensures you have enough room to spoon batter on tops of the eggs. Alternatively, use a jumbo sized muffin pan. This can accommodate a large sized egg in the well. However, you will have bigger muffins. Consequently, the recipe yields only six instead of a dozen.

These Bacon Egg Breakfast Muffins freeze well so they are a handy make-ahead recipe. Defrost the muffin by leaving them out at room temperature. Place on a baking sheet and heat them up for 10 minutes in a 350 degree F oven.

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Bacon Egg Breakfast Muffin

Course Breakfast

Cuisine American

Keyword Muffins

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 1 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 2 shallots
• 4 scallions
• 2 tablespoons chopped chives
• 1 cup shredded cheddar cheese
• 4 strips bacon
• 2+1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 13 medium-sized eggs
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• Freshly ground pepper

Instructions

1. Grease and flour a 12 cup muffin pan.
2. Peel and dice the shallots
3. Trim and chop the scallions into rings
4. Place a layer of paper towels next to the stove.
5. Place the bacon in a skillet and cook until crispy.
6. Transfer to the paper towels and let drain.
7. Add the shallots and scallions to the bacon fat and cook, stirring, until soft. Remove from heat.
8. Transfer the shallots and scallions to a bowl. Use a slotted spoon if there is an excess of bacon grease.
9. Chop the bacon into pieces and add it to the bowl.
10. In a separate bowl. Whisk together the flour, baking powder, and salt.
11. Add the dry ingredients, half the shredded cheese, chives, to the fried ingredients and mix.
12. Mix in the sour cream, 1 egg, oil, and the buttermilk.
13. Add a few turns of freshly ground pepper.
14. Preheat the oven to 350 degrees F.
15. Spoon the batter into the prepared pans. Use your fingers (wet them first) to gently press the batter into the pan and about 1/4 inch up the sides, forming a cup.
    
16. Crack one egg into each of the wells.
    
17. Gently arrange enough batter over the eggs, covering them but making sure not to break the yolks.
    
18. Sprinkle the rest of the cheese over the tops.
19. Place in the oven and bake for 30 minutes.
20. Remove from oven and let stand for 15 minutes in the pan before removing and serving.

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